The monthly challenge for July is Kohlrabi.
It is so cute the way my daughter (now 27 months old) says “coal-wabby”. Her enthusiasm for my monthly challenge has really been wonderful. We use the new fruits or vegetables to do some sensory exploration and talk about different attributes of them, increasing her vocabulary and language skills.
We tried Kohlrabi as chips & pickled. Homemade chips are a great way for children to experience new vegetables if they are particularly fond of crunchy textures.
Pickled in an asian style slaw was perfect for a few different applications
1) in a Vietnamese roll for a variation of a Bahn Mi
2) in Rice paper rolls with oyster sauce flavoured pork mince, bean shoots & fresh coriander
- 1 cup of julienne cut raw vegetables - carrot, beetroot & Kohlrabi
- 1 cup of water
- 2 tbsp caster sugar
- 2 tbsp rice wine vinegar
- 1 tsp salt
- In a bowl, combine the water, caster sugar, rice wine vinegar and salt
- Whisk these until the sugar has completely dissolved
- Add the julienne cut raw vegetables
- Soak for at least 30 minutes
My toddler was not a fan of the texture of the rice paper roll but loved the pickled slaw. Making rice paper rolls with a toddler is not a stress free event so I’d recommend saving this for a lazy Saturday afternoon. Or use the pickled slaw in a mid-week dinner of bahn mi by filling a Vietnamese roll with some slaw, marinated chicken pieces and fresh cos lettuce.