Culinary Guides

This crunchy, smoky slaw has been on repeat at the farm for quick crew lunches. Julienned kohlrabi and carrots get tossed with a tangy yogurt dressing and flaked smoked tuna, and it comes together in minutes. Eat it on its own or pile it onto a slice of toasted sourdough for a quick crostini. If you cannot find smoked albacore, regular tuna works fine.

Ingredients

• 2 carrots, julienned
• 1 kohlrabi, peeled and julienned
• 1/2 small red onion, thinly sliced
• 1/3 cup full-fat plain yogurt
• Splash of red wine vinegar
• 5 ounces smoked albacore tuna (or regular)
• Hefty pinch of salt
• Drizzle of extra virgin olive oil
• Freshly ground black pepper
• 1/4 cup minced parsley

Directions

1. Julienne the carrots and kohlrabi into thin matchsticks with a julienne peeler or a sharp knife, and thinly slice the red onion.
2. Put the carrots, kohlrabi, and onion in a large bowl. Season with a hefty pinch of salt and a few grinds of black pepper and toss to combine.
3. In a smaller bowl, whisk together the yogurt, a splash of red wine vinegar, and a drizzle of olive oil until smooth. Flake in the smoked tuna and stir to combine, then season with salt and more pepper.
4. Pour the yogurt-tuna dressing over the vegetables and toss well to coat. Add the parsley and toss again.
5. Taste and adjust the salt, pepper, or vinegar. Serve right away, or chill a few hours to let the flavors meld, on its own or on toasted sourdough.

Grower's tip: Kohlrabi is at its best young. Harvest the bulbs when they are about 2 to 3 inches across, while the flesh is still crisp, juicy, and mild. Left to grow too large they turn woody and fibrous, which is exactly the wrong texture for a raw slaw like this.

Leftovers keep in an airtight container in the fridge for up to 2 days and the flavors deepen overnight. Julienned bell pepper or cucumber adds extra crunch, and cilantro or dill can stand in for the parsley.

Nearly all of the crunch here is easy to grow. Sow kohlrabi and carrots for the base, keep a few onions on hand, and grow a pot of parsley for the fresh finish.