Today's vegetable recipe: An unusual and refreshing coleslaw made with kohlrabi, apple and fresh mint. Weight Watchers 0-1 points but tastes like more.
What a salad! With ribbons of fresh mint, it has a summery taste and feel. The kohlrabi and apple meld so beautifully together that for anyone prone to hiding vegetables amid fruit, well, you're not likely to get caught.
And I love-love-loved the dressing, just a small bit of cream whipped into pillows, then stirred with lemon juice, good mustard and salt and pepper. It occurs to me -- ha! -- that homemade creamy coleslaw dressing is what creamy coleslaw dressing is supposed to taste like! It's that good! This dressing will be repeated, truly, perhaps to change it up some times, with sour cream or Greek yogurt, with lime juice or maybe a delicate vinegar.
This salad is almost like a sweet-ish Celeriac Rémoulade and in fact, I'd interchange the sauces and the vegetables for these two recipes in a heartbeat.
NEXT TIME For a less rustic presentation, I will get out the Benriner and use the medium blade. It would also be pretty with just a spoonful or two tucked into a pocket of Boston lettuce.
IS RED KOHLRABI RED INSIDE? A grocery-store scout tipped me off that a local store was carrying 'red kohlrabi', whose color must have been named by someone color blind for red kohlrabi is the the same color as, um, oops, red cabbage -- that is, they're both purple. But red kohlrabi is white inside, just like green kohlrabi, just like a red-skinned apple is white-fleshed.NUTRITION NOTES I actually like to peel and eat kohlrabi like apples, the texture and wetness are much similar. But a serving of kohlrabi has so few calories, so go ahead, eat two! ~ see kohlrabi nutrition~
WAITER, WAITER This recipe is my first-ever contribution to the Waiter, Waiter food blog events, this month hosted by Spittoon Extra's Andrew Barrow and featuring 'winter salads'.
MANY THANKS And food bloggers, how about sending Andrew a thank you note some time? If ever there's a "Community Spirit" award for food bloggers, Andrew is a shoe-in nominee. You see, Andrew's the guy who stepped up to take responsibility for adding events (and we all know how many there are these days, right?) to Is My Blog Burning -- and it's not even his blog. So many thanks, Andrew, we owe you big thanks.
VEGETABLE RECIPES from the ARCHIVES
~ more kohlrabi recipes ~
~ more salad dressing recipes ~
~ more recipes mixing fruits & veggies ~
~ two years ago today, White on White Purée,
a "heavenly tasting" bowl of mashed cauliflower and turnip ~
~ more kohlrabi recipes ~
~ more salad dressing recipes ~
~ more recipes mixing fruits & veggies ~
~ two years ago today, White on White Purée,
a "heavenly tasting" bowl of mashed cauliflower and turnip ~
KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated to cut into batons (try to keep equivalent volumes of kohlrabi:apple)
Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.
KITCHEN NOTES
The inspiring recipe called for a tart Granny Smith. I used sweeter apples and liked it fine - but tart would be good, too. Once grated, the apple begins to brown instantly so move it straight into the sauce and toss right away. That said, once the apple/kohlrabi were in the salad, it didn't turn brown for a couple of hours (if it would have stayed white longer, I don't know, it didn't last!)PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.
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Comments:
I think I almost doubled the recipe by accident, because holy cow it made a lot.
I used labne instead of cream but I think that my mustard was not up to the task, it was pretty tame.
I am guessing that the mint will have infused it longer over the course of the night and that the leftovers for lunch will be outstanding.
BTW, a nice garnish of mint leaves and dried cranberries does not go amiss for presentation either...
BTW - it's nice seeing a veggie blogger from St. Louis! I grew up there. I'm now living in KC but I always look forward to coming back "home" whenever I can. :-)
Alison ~ Welcome!
DervishSpin ~ It does seem to make a pile, doesn't it?! The dressing isn't what I'd call 'hot', it's more a subtle creamy underlying dressing, pillowy. And your presentation ideas are great!
Lady ~ It's much recommended!
Vegan Blog Tracker ~ Welcome! Please know that A Veggie Venture is 100% vegetables but is an omnivore site and not vegetarian. Still, you'll find plenty of vegetarian and vegan recipes here!
I, too, love kohlrabi raw, so much so that I usually eat it raw before I can do anything else with it!
I had never seen nor heard of kohl rabi until a couple of weeks ago, when it appeared in my box. We ate ours in an Asian stir-fry, which was quite nice. But if I get it again, perhaps I'll try this instead.
Caitlin - Asian stir-fry sounds good, too!
Thanks for the entry to Waiter...