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Kohlrabi and Cabbage Salad with Maple Lemon Dressing

 

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Kohlrabi and Cabbage Salad with Maple Lemon Dressing
 

 

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Recipe

Kohlrabi and Cabbage Salad with Maple Lemon Dressing

Yes, I grew up eating kohlrabi, also known as a German turnip. It tastes like a mild version of broccoli and has the texture of an apple. I suppose it was part of my childhood diet because it is available year-round— at the grocery store, even. While my mother prepared it simply—sliced and drizzled with lemon juice—I prefer a slightly more interesting take, paired with cabbage and tossed in a delicious sweet-tart dressing.

Times

  • Prep Time : 15 min
  • Ready Time : 15 min

Servings

6-8

Ingredients

  • 4 bulbs kohlrabi
  • 3 cups shredded green cabbage
  • 1/3 cup dried cherries
  • 1/4 cup salted roasted sunflower seeds
  • 1/4 cup coarsely chopped fresh dill
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons pure maple syrup
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.

Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.

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About Kim Kushner

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Author of The Modern Menu Cookbook, Kim Kushner comes from a huge family her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young, and her perspective is fresh and new. She’s become known for her healthy, seasonal, and hearty salads made from locally-grown produce not necessarily the first thing that comes to mind when thinking of Kosher cuisine. For Kim, food is tangible and social the effort you put into it comes back to you many times over, in the form of friendships, health, flattery, and fun. The feedback she loves getting most from her clients is that they were not only inspired to try her recipes at home, but to make some changes to them it s proof to her that she’s right: anyone can cook, and everyone should cook. Find more from Kim on her blog, KimKushner.com

 

comments

 

3 Responses to Kohlrabi and Cabbage Salad with Maple Lemon Dressing

  1. avatar says: edahgal

    Kim, good friends with Esther; LOVE your cookbook! When we lived in Germany, kohlrabi was prepared lightly sauteed with onion in butter–delish!

  2. avatar says: Barbara

    It sounds delish. Definitely will try this.

  3. avatar says: mhershtal

    I tried this recipe this week and it was AMAZING! I kept wanting to nibble at it, but forced myself to put it away until Shabbat lunch. It was so zesty, refreshing and unique.

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