Our Winter CSA has finished but I found myself in possession of two very large kohlrabies. Kohlrabi wasn’t something I was very familiar with before, it has a kind of mild turnip-like flavor. I had asked around about what to do with them and the most popular answers were, slice it up and serve it with a little salt or to add it to stir fries. I tried it sliced with a bit of salt and it was surprisingly good. I figured that there must be someway to make a salad out of it and found an awesome looking recipe for kolhrabi salad by the Wednesday Chef.
Their original recipe called for matchsticks of carrots and kohlrabi. Which I tried to do, but I’m lacking a) a mandolin b) a kitchen tool that creates matchsticks or c) good knife skills. So I ended up making something a little bit more like… too large, irregularly shaped, rectangular vegetables. So I tried it again and shredded it instead and found it to be much improved.
Shredded Carrot and Kohlrabi Salad with Asian Dressing
(adapted from Kohlrabi Salad by the Wednesday Chef)
- about 4 cups of peeled and shredded kohlrabi (2 medium, half a large cabbage sized one)
- 2-3 large carrots shredded
- 1 teaspoon fennel seed or ½ teaspoon ground fennel
- 2 Tablespoons rice wine vinegar
- salt (I like to grind sea salt) and fresh ground pepper
- 2 Tablespoons olive oil
- 1 Tablespoon sesame oil
- squirt of Sriacha sauce
- If you are using whole fennel seeds, I really recommend toasting them for a few minutes and then smooshing them up a bit. Putting them in a pile and using the back of a spoon will be fine if you don't have a mortar and pestle. I've tried doing it without and it really does make a difference.
- Mix the shredded carrots and kohlrabi together in a large bowl.
- Mix the remaining ingredients together either in a small bowl and whisk or in a small container with a lid and then shake until the dressing looks uniform and creamy.
- Add the dressing to the vegetables and mix well.
- Add some honey for a bit of sweetness
- Add some grated apple
- Add some powdered or minced garlic to the dressing
Did they eat it?
Stephen: Good. Subtly spicy. Could maybe use a bit of sweetness.
Deb: Really good. I like the Asian flavor.
Nicky (12 months): Loved chewing on the irregularly shaped vegetables and eating the shredded ones.
Gordie (almost 4): tried a tiny bit – it’s a little bit sour
Geoff (my special needs brother): really liked it
Dana: I thought this salad was great. It was quick and easy to put together and makes great use of the kohlrabi.
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