To feed the dozens of people who streamed in to congratulate Photo Farmgirl Maddy on her graduation from Mississinewa High School, the family and a good friend got up at 4 a.m. and roasted a whole hog.
We missed the actual roast, but not the final product – some of the best pulled pork I’ve ever tasted, perfectly slow cooked and seasoned.
But pulled pork isn’t the same without a topping of coleslaw and a few dashes of hot pepper sauce. It’s a favorite combo I picked up while living in South Carolina.
So when my family shared some of the frozen leftovers, I was in heaven…except I didn’t have any cabbage for slaw.
What I did have was some kohlrabi and radishes from the Victory Acres CSA. I figured the texture was close enough, so I fired up the food processor and shredded the German turnip with a red and white radish.
The combo turned out to have a really nice flavor.
I tossed the kohlslaw with a dressing made of a dollop of mayo, whisked with cider vinegar, about a teaspoon of sugar and a couple dashes of celery salt to taste.
[Test Kitchen Note: If I’d had an apple, I would have shredded/added that too. The kohlrabi is sweeter than cabbage and an apple, sweet or tart, would compliment. To add some bite, I might also toss in a little horseradish.]
Virtual Farmgirl 