Searching for a crisp, bright, salad packed with fall veggies that brings a burst of color to your table? Try this Kohlrabi Slaw I threw it together this afternoon in an effort to empty my fridge. I had a bunch of Kohlrabi and wasnt quite sure how to make use of this funny looking vegetable that looks like raw beets but is actually a cross between a turnip and cabbage and part of the broccoli family. A quick search of recipes inspired me to approach it like I would Fennell, trimming, coring and then thinly slicing. Craving a light and perky salad for lunch, I combined it with grated carrots, thinly sliced celery (with leaves), apple (for sweetness) and then topped it all with toasted nuts (for crunch) and fresh herbs (why not). I made a simple dressing with olive oil and vinegar (with a dollop of tangy mustard). I think it could actually make a great Thanksgiving side, the pecans are on theme and it would go nicely alongside Turkey and some roasted brussies!
KohlrabiSlaw:
Ingredients:
1 Bunch of Kohlrabi, peeled, cored and very thinly sliced
2 Carrots, grated with a peeler
3 Celery Stalks, thinly sliced (leaves reserved and chopped)
1/2 of Honey Crisp Apple, peeled and thinly sliced
1/4 Cup Chopped Pecans (lightly toasted)
2 Tbs Chopped Dill
Dressing:
1/4 C Good Olive Oil
2 Tbs Vinegar (I like using rose wine vinegar)
1 Tsp Dijon or a good grainy mustard
S&P to taste
Directions:
Layer the sliced veggies in a bowl, top with nuts and herbs (get creative here or leave out all together). Whisk dressing and add to salad, toss well to combine. Add S&P to taste.
Note: I tried it with a piece of leftover roasted salmon and it was delicious!