I have a habit of collecting kohlrabi’s in my crisper. They just hang out there until I am finally in need of the precious crisper “real estate” and they must move on. I confess, I am not in love with kohlrabi. So, this week I pulled a kohlrabi out of the crisper with the intent of improving our relationship. What a delicious and super easy recipe! The longer it sits in the fridge, the better it tastes; good news for leftovers the next day!
Carrot-Kohlrabi Slaw with Raisins
(adapted from The Cleaner Plate Club, by Beth Bader and ALi Benjamin)
makes 4-6 servings
4 large carrots (about 3/4 lb) grated with your food processor
1 cup (1 fist size kohlrabi) peeled and grated in the food processor
1/2 cup raisins (you can add more or less)
sesame seeds, toasted or toasted unsalted peanuts
1 Tbs lemon juice
1 Tbs orange juice
1 Tbs white balsamic vinegar
3 Tbs grapeseed oil or canola oil
2 Tbs honey
1/4 tsp salt
1/4 tsp pepper
Combine the lemon juice, orange juice, white balsamic vinegar, grapeseed oil, honey, salt and pepper and whisk good to get if fully incorporated. Taste it to make sure you like it and adjust the seasonings as needed.
You can grate the carrots and kohlrabi by hand; I chose to do them with my food processor, using the grating disc. Place them in a large bowl and toss to mix. Add the dressing and toss well. You have a choice here: You can add the raisins now and they will absorb the dressing and plump out. If you like your raisins firm and chewy, don’t add them until you are ready to serve.
Cover and refrigerate for a few hours to chill and allow the flavors to blend.
Before serving, toss the salad to redistribute the dressing and sprinkle on the sesame seeds or peanuts. Enjoy!
Almost every nut tastes better when toasted. The heat brings out the flavor and makes them crunchier as well. Once you start toasting nuts you will not go back to eating them without toasting first!
Toasting Sesame Seeds
Heat a small skillet over medium heat. Add sesame seeds and cook, stirring often until lightly browned, about 2 minutes. Remove seeds from pan and allow to cool. Note: Don’t walk away as they toast quickly and will burn!
Preheat oven to 350 degrees. Place peanuts in a single layer in a shallow pan. Bake for 15-20 minutes. Stir once or twice during cooking time. Cook until slightly underdone, as they will continue to cook after you pull them out. Remove the peanuts to a plate and allow to cool for at least 10 minutes. DO NOT try to pop one in your mouth until at least 10 minutes of cooling time has passed, as they will burn your tongue!
While I LOVE broccoli cooked a number of different ways, I have not historically been a big fan of RAW broccoli. However, everything has changed, now that I have this recipe in my arsenal! This is a super easy recipe because it can all be prepped in stages as time permits. AND it tastes great on the second day so you can combine and serve whenever you want.
Broccoli, Bacon and Cashew Salad
(adapted from The Cleaner Plate Club, by Beth Bader and Ali Benjamin)
makes 6 servings
1/3 cup honey
1/2 cup mayonnaise
1/4 cup olive oil
1/4 cup cider vinegar
1 Tbs soy sauce
2 Tbs honey
3/4 cup unsalted cashews
1/8 tsp cayenne pepper
1/4 tsp salt
butter, for rubbing on the pan and also on a cooling plate
1/2 lb of bacon, or turkey bacon strips
1 large head of broccoli ( the original recipe called for a mix of raw broccoli and raw cauliflower, which I would have tried but no cauliflower yet!)
1 small red onion, chopped finely (or use the wonderful red scallions we have been getting!)
To make the nuts:
Preheat the oven to 350 degrees.
Wipe the inside of a medium size bowl, a spoon, and metal spatula and a sheet pan with oil, to lightly coat. Pull out a plate and wipe a stick of butter around it to coat it with butter, set aside. Combine the nut topping ingredients and mix with the spoon that has been oiled (to keep the honey from sticking). Pour the nut mixture onto the prepped pan and spread out in one layer. Bake for 8 minutes. Pull out and using the metal spatula that has been oiled, flip the nut mixture off the pan and onto the buttered plate. This may seem like a lot to do, but believe me the taste of these nuts is out of this world and you just simplified your cleanup, BIG TIME!!
Next, fry the bacon in a pan over medium heat (save the drippings in the fridge for the quiche crust we are going to make in a couple weeks!) or lay the strips out on a pan and cook along with the nuts for about 15 minutes, until crisp and browned. Then set the strips on paper towel to absorb excess oil and set aside.
Cut the broccoli into florets, (save the stems for a stir-fry). Combine the florets with the onion in a large bowl and crumble in the bacon.
Mix the dressing ingredients with a whisk and pour over top of the broccoli mixture. Toss well and refrigerate.
When ready to serve, toss well again to redistribute the dressing and sprinkle with the cashews.
Now, tell me you still don’t like broccoli?!!
See you in the first week of August!