There appears to have been rather a windfall of Kohlrabi recently. I have been getting one almost every week in my organic veg box. Surprisingly enough, I am not yet bored of it. I have been experimenting with soups and a whole host of salads. This is my favourite yet.
Kohlrabi, incase you aren’t familiar with it, is a variety of turnip. It is slightly radishy in flavour and has a good crunch – ideal of salads!
I love a good shaved veg salad. It more substantial then green leaves, less inclined to get soggy in a packed lunch, quick, easy and convenient in one variation of another for all occasions. I am rather a fan of this combination, it is particularly good with an asian style dressing. The kohlrabi is nicely complimented by the sweeter carrot and the fragrant coriander.
I got rather carried away with the mandolin and ended up makin so much, I had to pop half in tupperware for the next day. These are the two ways I served it. The first was served with an accompanying crispy skinned chicken thigh. The second, a little more substantial was my lunch the next day. If you are thinking of something for the office, swap the poached egg for a couple of boiled eggs and you’ve got yourself a nifty packed lunch!
Carrot, Kohlrabi and Coriander Salad: ONE
Serves 4, as a side
- 1 medium Kohlrabi
- 3 medium Carrots
- a small handful Coriander
- 1 tbs Coriander Seeds, toasted
- Sea Salt and fresh ground Black Pepper
Peel the kohrabi and use a mandolin or the long strip, mandolin part of the grater to finely shave the kohlrabi
Wash the carrots, peel the outside layer and throw away. Then use a veg peeler to create long thin ribbons of carrot.
Add the shaved veggies to a large bowl with the coriander and enough dressing to coat, toss and serve.
For the Dressing
- 2 tbsp Tamari, Liquid Aminos or Soy Sauce
- 2 tbsp Apple Cider Vinegar
- 1 Orange, juice and zest
- 1 tbsp Honey
- ½ garlic clove, mashed to a pulp
- 1/2 tsp finely grated fresh ginger
- 1 tbsp toasted sesame seed oil
Whisk all the dressing ingredients tougher, or alternately add to a jar – lid on and shake.
Carrot, Kohlrabi and Coriander Salad: TWO
Additional ingredients, serves 1
- 8-10 fresh Anchovies
- 2 poached Eggs
Mix the anchovies through the salad. Poach the eggs, drain any excess water and perch on top. A bit of black pepper and voila, a delicious little lunch.
Just FYI – The serving sizes of salad I recommend are double then shown in the bowls. Unfortunately minimal always looks better for pics.