kohlrabi and cucumber salad
I was at the farmers market over the weekend and saw kohlrabi. I had never used it before. What better time than the present? I had heard kohlrabi are not meant to be eaten raw. Last night, however, I was devouring Rose Carrarini’s absolutely brilliant “Breakfast, Lunch, Tea” cookbook and sure enough she has a recipe in there for a raw kohlrabi salad. It’s 8 am, I just finished making the salad, and I took a taste. Then I made the bold decision to keep eating it – for breakfast. It’s wonderful. Kohlrabi is a part of the cabbage family. But, don’t let that stop you. This tasty antiviral vegetable is loaded with fiber, vitamin C and potassium. An added bonus is that it’s great for diabetics, as it stabilizes blood sugar. I didn’t have any mustard greens (which is what her recipe called for). All I had was some mache(which I LOVE) so I tossed that in instead. As a testament to its delicious-ness, my toddlers were pushing aside their breakfasts for mine! Here’s my adaptation….
2 kohlrabi, peeled
2 tblsp gluten free white wine vinegar (I prefer Spectrum)
salt & pepper
pinch ground cumin
pinch cayenne pepper
1/4 tsp honey
1 tbslp gluten free Dijon mustard
1 1/2 tblsp canola oil
1 1/2 tblsp extra virgin olive oil
bunch of mache (lamb’s lettuce)
- Peel kohlrabi and slice in half lengthwise. With flat side down, cut lengthwise into as many thin strips as possible. Then cut on the perpendicular (the goal here is matchstick size pieces).
- Cut the ends off the cucumber and half-peel, meaning alternate peel and no peel all the way around. Cut in half lengthwise and remove the seeds. I used a mini melon baller to achieve this task. Then flat side down, cut the cucumber into 1/4 inch thick slices. Place kohlrabi and cucumber slices into a large bowl.
- In a separate bowl add vinegar, honey, salt & pepper, cumin, cayenne and mustard. Whisk to combine. Taste to make sure it’s seasoned to your liking. Then whisk in the oil. Pour dressing over the salad. Mix to combine. Then add in the lettuce. Stir again.