Tag Archives: kohlrabi coleslaw

Wonton Tacos with Slow Cooker Carnitas and Coleslaw

2 Aug

Though these healthy little tacos would make for a great appetizer, we each ate half a dozen of them for a fun and delicious dinner.  The baked wonton shells were crunchy and crispy without the fat and calories of a deep-fried corn or flour tortilla.  The pork filling was rich and flavorful with light chocolate tones from the dunkleweizen in which the pork was braised.  The coleslaw was light and crunchy from the kohlrabi and cabbage with a hint of heat from the jalapeño.  This dinner could not be any easier to put together – just be careful not to break the shells when removing them from the baking pan or stuffing them!

Wonton Tacos with Slow Cooker Carnitas and Coleslaw

Slow Cooker Carnitas:

2 lb. boneless rib roast

8-10 small cloves garlic, peeled and smashed

2 tsp. paprika

1 tsp. crushed red pepper flakes

1 tsp. cumin

1 tsp. garlic powder

1 tsp. dried sweet basil

1 tsp. kosher salt

1 small onion quartered

1 lime, quartered

1 bottle Dunkleweizen (a dark wheat beer – I used our homemade version but Sam Adams and several other commercial breweries make them), or other dark-ish beer

Cut 8-10 small, deep slits in the pork.  Shove garlic cloves deep into the slit.

Mix together paprika, crushed red pepper flakes, cumin, garlic powder, basil, and salt.  Rub all over pork and let sit, refrigerated, overnight.

Place pork rib roast in a 5 qt. slow cooker.  Add onion and squeeze lime over the pork.  Add bottle of beer.  Cover, set to low, and cook 8-10 hours until tender and cooked through.

Remove rib roast from the slow cooker and shred with two forks.  Place back in slow cooker and set to warm until serving time.

[Note:  This will make far more carnitas than you will use for the wonton tacos.  I will be making use of the leftovers and hopefully posting the recipes in the next few days!]


1 kohlrabi bulb, peeled and grated

1/2 head cabbage, shredded

1/4 cup cilantro, finely chopped

1 jalapeño, seeded, ribs removed, and very finely chopped

1 lime, juiced

2 tbs. olive oil

1 tbs. red wine vinegar

Kosher salt and freshly cracked black pepper

Mix together kohlrabi, cabbage, cilantro, and jalapeño.

In a food processor or with a whisk, combine lime, olive oil, red wine vinegar, kosher salt and freshly cracked black pepper.  Blend or whisk until well combined.

Toss with kohlrabi/cabbage mixture.  [Note:  This will make about double the coleslaw you will need for the wonton tacos.]

Wonton Taco Shells:

Adapted from Health.com

12 wonton wrappers

Non-stick cooking spray

Preheat oven to 400º.

Spray inside and outside of a deep, square baking dish with non-stick cooking spray.

Drape wonton wrappers over the walls to make triangle-shaped “shells.”  Bake until crispy, about 3-4 minutes.  Remove pan from oven and let cool.  Carefully remove the wonton shells from the pan.

Place a roasting rack over a baking sheet and spray with non-stick cooking spray.  Fill wonton wrappers with a tbs. or two of carnitas and place on one side on roasting rack.  Spray with non-stick cooking spray and bake an additional 5 minutes until warm and crispy.

Top tacos with coleslaw.

Seared Albacore Tuna with Kohlrabi Coleslaw

18 Jul

It’s been pretty darn hot the last several days here in Cleveland.  I couldn’t even bring myself to fire up the grill.  Instead, I decided to quickly pan-sear these beautiful albacore tuna steaks and pair them with a light, cold, and refreshing kohlrabi coleslaw.  Kohlrabi is the perfect coleslaw ingredient – it tastes very much like cabbage, though slightly sweeter and more subdued, with a crunchy texture reminiscent of an apple.  It’s flavors are clean and paired very well with the sweet onion, yellow squash, and zucchini used in this simple, healthy coleslaw.  I used wasabi-soy almonds for some texture, but any nut would be equally delicious, I’m sure.  The rich flavor of the tuna was the perfect pairing to this fresh summer coleslaw.  Overall, it made for a really lovely dinner, though I’m sure the coleslaw would be a welcome addition at any summer pot luck or picnic.

Seared Albacore Tuna with Kohlrabi Coleslaw

Seared Albacore Tuna:

2 1/2 lb. albacore tuna steaks

1 tbs. whole black peppercorns, coarsely crushed

1 tsp. sesame seeds

1 tbs. canola oil

Splash of low sodium soy sauce

1/2 tsp. kosher salt

Whisk together canola oil and low sodium soy sauce.  Let fish marinate about an hour.  Remove from marinade, reserving marinade.  Coat tuna with freshly cracked black pepper and kosher salt.

Drizzle reserved marinade into a 10″ cast iron skillet.  Heat over high heat until pan is very, very hot.  Add fish and cook 2-3 minutes per side or until cooked to taste.

Sesame-Soy Kohlrabi Coleslaw:

2 bulbs kohlrabi, peeled and grated or shredded in a food processor

1/4 large sweet onion, peeled and grated or shredded in a food processor

1/2 small yellow squash, grated or shredded in a food processor

1/4 small zuchhini, grated or shredded in a food processor

2 scallions, dark and light green parts only

Freshly cracked black pepper

2 tbs. rice wine vinegar

1 1/2 tbs. low-sodium soy sauce

1 tbs. sesame oil

1 tbs. canola oil

1/2 cup wasabi-soy almonds

Combine kohlrabi, onion, yellow squash, zucchini, and scallions.

In a food processor, add freshly cracked black pepper, rice wine vinegar, and soy sauce.  With food processor running, add sesame oil and canola oil and blend until well combined.

Add dressing to vegetables and toss well to coat.  Let sit, refrigerated, at least an hour to allow flavors to meld.  Top with wasabi-soy almonds just before serving.

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