by Amy Chaplin
Martha's Circle

kohlrabi salad

If you’re looking for a refreshing salad to add brightness to your Thanksgiving meal, this one will work perfectly. It has a lively, bitter bite from the mustard and watercress, lots of crisp, juicy texture from shaved kohlrabi and a touch of sweet from the apple.

I usually don’t go for fruit in savory salads, but at a recent dinner at Ilbuco my sister ordered this salad for the table and I couldn’t believe how good it was—the combination of flavors and textures was simple and captured the season perfectly.

Kohlrabi is a member of the Brassica family, its name comes from the German words for cabbage “kohl” and turnip “rube.” It looks like a green turnip (although some varieties are red) with leaves that grow strait up. The texture and surprising juiciness of kohlrabi reminds some people of jicama, but with a sweet mild broccoli-like flavor.

Like other members of the Brassica family, kohlrabi is full of cancer fighting phytochemicals along with minerals such as iron, calcium, potassium and magnesium and high amounts of vitamin C and E.

It is in season now and in abundance at the farmer’s market. Once you’ve had enough of eating it raw, try steaming it for a sweeter soft texture.

Wishing everyone a very happy and peaceful thanksgiving!

 

gorgeous greens

ps. The problems with my feed burner account have not yet been resolved and it seems that it cannot be… figuring out an alternative solution, so sorry!

I hate for you to miss out on new posts, please stay updated via the Coconut and Quinoa facebook page and instagram for now.  Thanks for your patients!

Thank you to Stephen Johnson for these lovely images.

 

Kohlrabi mustard green salad with aged sheep cheese.

This recipe is my version of Ibuco’s mustard and kohlrabi salad–on their menu this fall. Part of the reason the components work so well is because they are all at their peak right now. I chose a tart green apple and left the skin on, but use whatever apples taste the best.

Serves 2 large side salads.

Dressing

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon white balsamic vinegar

Large pinch Maldon salt or other flakey sea salt

 

Salad

6 cups loosely packed bite-size mixture of red and green mustard and watercress

1 medium kohlrabi, peeled and shaved

1 medium apple, shaved

2oz aged sheep cheese, shaved

 

Make the dressing:

Place all the dressing ingredients in a small jar and shake to combine.

 

Make the salad:

Add all the salad ingredients to a medium salad bowl. Drizzle with dressing, gently toss and serve.

Print recipe here.

 

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2 Responses to “Kohlrabi mustard green salad with aged sheep cheese”

  1. I don’t eat kohlrabi as much as I should, so thank you for sharing a tempting recipe to encourage me to buy some next time! I love jicama but cannot find it here in Switzerland, so it’s nice to know there is something similar and more accessible. And the pairing of aged sheep cheese and kohlrabi seems wonderful, I will have to give this salad a try.

  2. Jennifer says:

    LOVE the greens and purples with the lettuce!

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