Market Coleslaw with Sweet Corn, Kohlrabi & Carrots

 Chef Paige Vandegrift, visit her blog  forloveofthetable.com

Chef Paige Vandegrift, visit her blog forloveofthetable.com

Ingredients
1/4 head of green/white cabbage, cored and finely shredded
1 small kohlrabi, peeled and cut into 1/8 inch julienne
1/3 lb (approx 1.5 carrots) peeled and coarsely grated
1/4 cup very thinly sliced red onion, rinsed
1/2 tbsp fresh squeezed lemon juice, plus more as needed
1/2 tsp kosher salt, plus more to taste
2 large ears sweet corn, roasted and cooled
fresh ground black pepper

Dressing
1/4 cup buttermilk or plain yogurt
1/4 cup sour cream
1/4 cup mayonnaise
1 small garlic clove, puréed with a pinch of salt
2 tbsp lime juice
2 tbsp minced parsley
1 tbsp chopped dill
1 tbsp minced mint
salt and pepper

Preparation
Place the first four ingredients in a large bowl and add lemon juice and kosher salt.  Toss to distribute and set aside for an hour (refrigerate if the room is warm).
Cut the kernels away from the corn cobs. Run the back of your knife down the length of each cob, going all the way around to release the “milk” and residual bits of corn.  Add these to the kernels (about 2 cups of cut corn). Add the corn to the bowl of shredded vegetables and toss to combine.
Drizzle in about 3/4 of the dressing and toss to coat. Add the remaining dressing as necessary to make a moderately creamy slaw. Taste and add kosher salt, black pepper and lemon juice as needed. For a very sweet slaw, add a drizzle of honey.