Untitled Salad Entry
One of the most underrated, unknown, mysterious vegetables I've come across is the humble kohlrabi.
It's simply one of my favorite veggies that embodies all the best parts of the brassica family. It's got hearty green and purple tops that resemble kale, and it's bulb is sweet and flavorful like broccoli.
Another noteworthy quality is how easy it is to grown in the garden. My first attempt consisted of throwing an entire pack of seeds into a raised bed and hoping for the best. Even with years of gardening experience I didn't even think to space the seeds and then thin them out after they had begun to germinate. Regardless the little seedlings prevailed and they grew and grew despite being so close together. Soon enough they formed little bulbs and I had a forest of purple kohlrabi taking over a single bed!
I've been missing this veggie since harvesting it that one summer at home, but was thrilled to recently see the gorgeous violet bulbs at the market this week. I already can't wait to get more.
The first time I ever had kohlrabi was when I was small and my mother decided to buy it on a whim. We had no idea what to do with it and I can't seem to remember why it was her instinct to cut it into matchsticks and serve it in slaw form. She made a wonderful raw salad with it, plain and simple, and I loved it. It's not often when you buy a strange vegetable, serve it up plain and raw, and your child devours it.
Now every time I see the veggie, I have to buy it -- and even though I really want to roast it, my first instinct is to transform it into a salad. Don't get me wrong though -- it's completely fantastic roasted.
This particular recipe only calls for the bulb of the kohlrabi -- if you buy yours with the greens still attached, don't discard! Cut off and save for another meal; they are wonderful braised or used in another salad!
Being that corn is still at the peak of it's season, and I managed to score more culls of it, I thought it would make a great addition to this salad.
Enjoy this super simple, yet refreshing take on a classic slaw!
Kohlrabi | Corn | Radish Salad
serves 2
1 medium kohlrabi bulb, cut into 2 in matchsticks
2 ears corn, cut off cob
1 spring onion, thinly sliced
5 red radishes, cut into matchsticks
1 avocado, diced
3 tokyo turnips, cut into matchsticks
1 small cucumber, seeded and small diced
1/4 cup mayonnaise
2 limes, juiced
1 clove garlic, minced
2 tbsp cooking oil
1 tsp black pepper
2 tbsp salt
2 tbsp sugar or agave syrup
1tbsp dijon mustard
1 tbsp vinegar based hot sauce
1 tbsp olive oil
Begin by extracting all the water from the cucumbers. Do this by placing the diced cucumbers in a small colander and adding 1 tbsp of the salt. Mix around and let sit for 15 minutes. They will begin to wilt -- at this point rinse them then squeeze all of the excess water from them. Place on a tea towel or paper towel to set aside and dry.
Heat up a small pan on high heat and add the cooking oil. Once viscous, add the corn and the minced garlic and give a good stir. Cook the corn until it begins to brown and is thoroughly cooked through, about 5 minutes. Turn off the heat and set aside to cool.
Start to compose the salad by adding the radish, turnip, spring onion, and kohlrabi to a large bowl.
In a separate bowl or jar, mix together the mayonnaise, mustard, lime juice, black pepper, remaining salt, sugar, hot sauce, and olive oil. Mix until well incorporated and then pour over the veggies.
Add the corn, avocado and the cucumber to the salad bowl and continue to mix. Check for seasoning and serve!
