Raw Kohlrabi Salad

This salad recipe is a tribute to my memories. I suppose my childhood delicacies would seem pretty weird for kids today, no matter what country they live in. My parents fermented cabbage in 3-quart glass jars during the winter, making batch after batch. A juicy, crunchy, sweet stem that holds cabbage leaves is relatively small, so kids had to fight for it! Every time I make this kohlrabi salad, I smile — no need to fight for a piece of cabbage core anymore. The salad is as simple as the core of all things. Kohlrabi sticks are seasoned with salt and pepper, lightly drizzled with aromatic oil and white balsamic vinegar, and tossed — that’s it. Tender kohlrabi leaves can be added to the salad. Alternatively, they are suitable for the greens salad on their own or combined with other leafy vegetables. All parts of kohlrabi are edible, packed with nutrients, and delicious — raw or cooked.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and peel kohlrabi bulbs. Cut them into sticks.

Step 2

In a bowl, season kohlrabi sticks with salt and pepper and toss. Drizzle them with oil and vinegar and toss. If using, add kohlrabi leaves and toss to coat with the dressing.

Step 3

Serve plated, or, even better, eat the sticks with your hand. Считайте, что эта хрустящая соломка из кольраби — ваши новые чипсы! Обнимите миску своей неактивной рукой и прижмите к пузу, чуть левее пупка. Активной рукой ныряйте за каждой следующей кольрабиной и хрустите в удовольствие как можно скорее после приготовления салата, пока соломка не размячилась от соли. Если пойдете с миской к телевизору, захватите салфетку вытирать руку до рта сие лакомство доносящую, потому что вдруг в какой-то момент понадобится схватить пульт.

↑Support creators by visiting their site 😊