Tag

kohlrabi

Kohlrabi Granny Smith Apple Slaw

Kohlrabi is a rather odd looking vegetable that has taste and texture somewhere between broccoli stems and cabbage!  I planted way too much this summer and as it took over half of my green house I was continually looking for new and creative ways to eat it! It pairs beautifully with tart granny smith apples and a creamy cashew, lime, and mint dressing. I used a mandolin to slice the apples and kohlrabi but if you don’t have one you could grate them coarsely. I love to serve this salad with Tempeh Tacos with Pineapple Kim chi!

 

 

Ingredients:

Serves 4 as a side salad

  • 1 fist sized kohlrabi, peeled
  • 1 large organic granny smith apple

With a mandolin, slice the kohlrabi and the apple into thin strips. (use the blade that creates about 1/8 in. strips) Combine in a medium sized bowl. Set aside while you prepare the dressing.

 

 

 

 

 

 

 

 

 

 

 

 

The Dressing:

  • 1/2 cups of raw cashews
  • 1/2 cup of water
  • 1/2 tsp. pink himalayan salt
  • 1 tsp. maple syrup
  • 1 Tbsp. avocado oil
  • juice of one lime (about 2 Tbsp.)
  • 1/4 cup of chopped fresh mint
  • 2 sliced green onions
  • lots of fresh cracked black pepper

Combine the cashews, water, salt, maple syrup, avocado oil, and lime in a high speed blender. Blend until silky smooth.Toss the apple and kohlrabi with the prepared dressing. Stir in the mint and green onion. Serve topped with lots of freshly cracked black pepper!

 

 

Thai Green Kohlrabi Salad

Kohlrabi being very similar in taste and texture to green papaya, lends itself beautifully to this Thai salad. It is a relative of the cabbage family and is rich in vitamin C, B6, and trace vitamins and minerals. In Thailand this salad is known  as Som Tum, with “som” meaning sour and “tum” referring to the pounding sound of a pestle that is used to crush the dressing ingredients! If you don’t have a pestle and mortar the dressing can be blended or mixed in a food processor. The kohlrabi pictured below is purple however; it is most often pale green.

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Ingredients:

serves 4

  • 3 fist sized kohlrabi, peeled
  • 2 cloves garlic, chopped
  • 1 shallot, minced
  • 1 red birds eye chill, seeds removed, minced
  • 1/2 tsp. pink himalayan salt
  • 2 large tomatoes, chopped
  • 1 Tbsp. coconut sugar or raw cane sugar
  • juice of 1 lime
  • juice of 1/2 an orange
  • 1/2 cup of toasted peanuts or almonds, chopped
  • 1/2 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • a splash of tamari to taste

With a mandolin, slice the kohlrabi into very thin spaghetti like strips. If you don’t have a mandolin you can grate it coarsely but the mandolin gives it a much nicer texture. Set aside in a medium sized bowl.

In a mortar, combine the garlic, shallots, red chili and salt. Grind with the pestle to a smooth paste.

 

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Add the chopped tomato and crush gently into the paste. (Alternatively using a food processor or blender in place of the mortar and pestle)

 

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With your hands gently  massage the mixture into the kohlrabi. Add the coconut sugar, lime juice, and orange juice. Season to taste with a splash or two of tamari. Serve topped with chopped peanuts or almonds and cilantro and mint.

 

 

 

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