May 15, 2012
Kohlrabi and cabbage salad
Page 99, Ottolenghi
Yesterday my girl was lamenting the lack of chili cheese dogs in our life. I had planned a run at Ottolenghi’s kohlrabi and cabbage salad for tonight (I do love this time of year, and how you can mark the season by what produce is available at the farmer’s market – kohlrabi already! so early this year! and let that decide what will be on the dinner table) and decided that a chili cheese dog would complement the slaw-like salad. And was I right?!
Take a super healthful and delicious mixture of cabbage, kohlrabi, dried tart cherries, alfalfa sprouts, lemon juice, and garlic (recipe below for your eating pleasure) – and pair it with an Aidell’s chicken uncured hot dog topped with Amy’s medium vegetarian chili and some cheese and you have a match made in heaven. Now add a handful of tater tots and you have a total dinner home run.
Cabbage and Kohlrabi Salad
1 medium or 1/2 large kohlrabi ( Iused two medium kohlrabi and less cabbage)
1/2 white cabbage
large bunch of dill, roughly chopped (6 heaped tablespoons)
1 cup dried whole sour cherries
grated zest of 1 lemon
6 tablespoons lemon juice
1/4 c. olive oil
1 garlic clove, crushed
2 cups alfalfa sprouts
salt and pepper to taste
Peel the kohlrabi and cut into thick matchsticks that are about 1/4 inch wide and 2 inches long. Cut the cabbage into 1/4-inch-thick strips.
Put all the ingredients, apart from the alfalfa sprouts, in a large mixing bowl. Using your hands, massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and cherries. Let the salad sit for about 10 minutes.
Add most of the alfalfa sprouts and mix well again with your hands. Taste and adjust the seasoning; you will need a fair amount of salt to counteract the lemon (I used 1 teaspoon).
Use your hands again to lift the salad out of the mixing bowl and into a serving bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.