Make it from Scratch - Kohlrabi Salad
This week, kohlrabi, the strange cabbage-cousin once again made its way into my CSA box. At first, I intended to make a slaw similar to the Kohlrabi Slaw I made last summer, but when I stopped and read my CSA’s weekly newsletter, I decided to give their Kohlrabi Salad a try. Man, am I glad I did. It was delicious!
Here is the recipe in Pachamama’s original format and with the changes I made when I made it yesterday (What can I say? I can’t follow a recipe to save my soul!). If you try this and like it, let the good folks at Pachamama know that you saw it on ChezArtz when you visit them at the Boulder Farmer’s Market or Longmont Farmer’s Market.
Ingredients:
1 large kohlrabi
1 apple
2 small carrots
6 medium radishes (a Julie addition because of the abundance that I have in the garden)
1 sweet onion (they recommend 1/2, but I threw a whole one in!)
2 T apple cider vinegar
1 clove garlic, pressed
1 T grated ginger (I didn’t have any, so I skipped this ingredient)
2 T toasted cashews
3 T flaxseed or olive oil
salt & pepper to taste
Grate all the fruit & veggies. Mix vinegar, garlic, ginger, salt & pepper together and whisk in the oil. Pour liquid over the grated veggies, mix well, and refrigerate. Serve garnished with the toasted cashews.
What a colorful, fun and tasty summer salad!
July 3rd, 2008 at 10:14 am
That sounds awesome!! Try this one, too:
4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms (I used Baby Bellas), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
salt and pepper to taste
1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. But the bulbs into 1-inch chunks.
2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.
3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown.
4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.
5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth.
6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes.
July 3rd, 2008 at 10:44 am
Oh, yum! I just sauteed mine. It was good…but now I’m hoping Monroe sends more next week so I can try this recipe!
September 9th, 2008 at 8:28 pm
I was given some large kohlrabi leaves (I think). I sauteed them and they were bitter. Were they too mature (i.e. should they have been picked earlier?)
September 14th, 2008 at 3:32 pm
I think heat can turn some greens bitter, which is why some kohlrabi fans recommend only growing them in the fall (although I love doing this salad in the spring with baby carrots).