Cabbage and Kohlrabi Salad

A healthful salad of kohlrabi, cabbage and sour cherries
The trip to the farmers’ market in the early morning on the weekends is invigorating and filled with great anticipation. You never know what you’ll find and what you’ll bring home. There is no shopping list on hand. I’d buy the seasonal best ingredients, and the least expensive, that appeal and intrigue. Then work my menu around them. I found these beautiful purple kohlrabi piled high in one of the stands the other day that I simply couldn’t ignore. It’s shiny, colorful with a smooth surface that invites touching — too perfect and adorable to be made into food. They honestly looked like garden ornaments. I inquired about it and bought a few with no idea what I’d do with them. Bought purely on impulse and felt good about it!
Serendipitously, I found this cabbage and kohlrabi salad recipe on Yotam Ottolenghi’s Plenty. He said, “I think I have found the absolute best use for a kohlrabi. It is wonderfully fresh-tasting, with a good lemony kick and some sharp sweetness. You may end up going looking for kohlrabi, and it isn’t very easy to find.”
Somehow my food journey is like meandering along some winding roads with unexpected twists and turns. Many times, it feels as if the invisible knowledgeable hands are guiding me through the maze. Random finds and delicious meals are there waiting to be discovered. No lines, no reservations. Merely open the door and take a seat at the table. Not quite. More like: put on the apron and start cooking.
New technique: Massage vegetables together to soften them

For this salad, no cooking is involved. Only chop, massage the vegetables to soften them (seriously!) and assemble. I skipped the alfafa sprouts; that’s hard to find. I could imagine the sprouts would provide a different bite. A different texture. I am not a big fan of a slaw made with cabbage, but this salad belongs to a league all its own.

This post will join other IHCC home cooks for this week’s potluck spread of seasonal dishes around the globe.

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1 Comment

  • Reply
    Joanne T Ferguson
    August 5, 2015 at 7:45 am

    What a refreshingly healthy salad and great way to use kohlrabi! YUM!
    I am glad we were connected through the July Potluck IHCC challenge too!

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