I served a lunchtime salad today with a new vegetable for the kids: kohlrabi, or chou-pomme (cabbage-apple) in French. It’s apparently one of the first spring vegetables in Switzerland. We see it all over our farmers’ market this time of year, but I didn’t feel compelled to buy any until I saw a recipe calling for kohlrabi and carrots.
Instead of cooking the vegetables for the salad, as the recipe called for, I peeled and grated the raw kohlrabi and left them that way. Also, I cheated and bought two bags of pre-grated carrots from Coop, so it all came together rather quickly.
It seems like I’m throwing almonds in everything I make these days, following my son’s successful food challenge. Keeping with this trend, I sprinkled some toasted almonds on top, which I thought were a nice addition.
While the boys were hesitant to try a kohlrabi salad, the carrots certainly helped make it more appealing. I could definitely see us bringing it on a picnic or two this summer. Like my celery root salad, it reminds me of an American-style cole slaw—minus the mayonnaise and other dairy-based ingredients.
Kohlrabi and Carrot Salad
6 cups raw carrots, grated
6 cups raw kohlrabi, grated
1 bunch of fresh mint, roughly chopped
4 tablespoons canola oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 cup apple juice
salt and freshly ground pepper, to taste
Optional: toasted almonds
1. Whisk together all the dressing ingredients in a small bowl.
2. In a large bowl, combine the salad ingredients. Add the dressing to the salad, combining until well incorporated. Add salt and pepper, to taste.
3. In a small frying pan, toast some thinly sliced almonds over high heat, tossing them frequently, until they become fragrant and very lightly browned. Sprinkle on top of the salad.
How do you prepare kohlrabi? What are your favorite kohlrabi recipes? Please leave a comment below or send me an email with the details. Bon week-end, all.