Spicy Asian Slaw with Napa Cabbage, Carrots & Ginger Dressing
3 tbsp rice vinegar
2 tsp sugar
1 tsp peeled and grated fresh ginger
1 tbsp sesame oil
1 tbsp canola oil
1/2 tsp grated lime zest
1 tbsp fresh lime juice
1/2 serrano chile, seeded and membranes removed, finely chopped
1 small Napa cabbage (about 1 1/2 pounds), halved lengthwise, cored, and cut crosswise into 1/2-inch slices
1 1/2 cups grated carrots
4 scallions, sliced
1/2 cup chopped cilantro
In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and chile. Set aside.
Separate the cabbage leaves into a large bowl. Add carrots, scallions, and cilantro, and toss well.
Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.
Simple Roasted Kohlrabi
2-4 kohlrabi - outer skin trimmed to white bulb, and cut into 1/4 " thick strips
1 TB olive oil
salt and pepper
Preheat oven to 450. Toss kohlrabi with olive oild, salt & pepper on a baking sheet. Bake until browned 15-20 mins. Works just as well tossed with oil and placed in tin foil and placed on grill.
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Spicy Beet and Kohlrabi Salad
5 beets, roasted and then chopped
2 head of kohlrabi, peeled, roasted and then chopped
2 T. olive oil
2 scallions, chopped
1/2 t. garam masala
1 t. fresh grated ginger
1/2 t. corriander
pinch of red pepper flakes
zest of one lemon
juice of 1/2 lemon
1 t. coconut oil
1 t. honey
salt to taste
Place whole beets and kohlrabi into a glass dish and sprinkle with olive oil. Cover and roast at 400F for 40-60 minutes, or until tender.
Meanwhile, in a large bowl, combine the remaining ingredients. Stir well to mix.
Once beets and kohlrabi are cooked carefully remove the skin from the beets and chop them.
Add the chopped beets and kohlrabi. And gently toss to coat them in the dressing.
Chilled Beet & Celery Soup
1 1?2 lbs beets
1 large onion
2 cups celery, thinly sliced (works well with celery root too)
2 tablespoons olive oil
salt and pepper
2 teaspoons sugar
1 tablespoon red wine vinegar
3 cups low sodium chicken broth
1?2 lemon, juice of
1?3 cup plain yogurt
2 tablespoons minced chives (or finely minced scallions)
Peel the beets and cut them into 1" chunks. Peel and dice the onion, and chop the celery.
In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
Puree the soup, and chill 6 hours to overnight.
Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
Serve with a dollop of yogurt, and a sprinkling of minced chives.
Raw Kale and Kohlrabi Salad with Tahini-Maple Dressing
I haven't made this but I am going to. The original recipe was a Kale and Brussel Sprouts recipe but the kohlrabi will be a great substitution. Thinly sliced bkohlrabi and toasted slivered almonds will lend the crunch, while parmesan and miso will contribute savoriness.
1 bunch of curly green kale
3 tablespoons sliced almonds
¼ cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)
dash of sea salt
¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water
Strip the kale leaves from the ribs of the kale. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
Cut off the tough outer skin of your kohlrabi and then cut into matchsticks or other 1/4" thick shape.
In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Serve immediately.