Posts Tagged salad recipes

Cabbage Not Slaw

I come across recipes all the time that start out fancy, get simple in the middle, and end up kind of fancy at the end. Does that make any sense? Probably not. I’ve been confusing myself lately so how can I expect anyone else to understand my brain.

Basically, when you look at this recipe, it’s full of fancy-like ingredients (as in, you might not have all of them just hanging out in the fridge… and, if you do, all I can say is la-di-dah, Monsieur Fancy Pants). The middle bit, making the recipe itself, is super easy. And, then when you eat it, well… it tastes kind of fancy. Not overly fussy, just enough to feel good about yourself. And, yes, the original recipe is from epicrack.

Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

  • ¼ C dried currants (cranberries or raisins will do)
  • 3 T balsamic vinegar
  • 6 C thinly sliced red cabbage (from about ½ medium head)
  • 1 3-oz package thinly sliced pancetta (prosciutto will also work), finely chopped
  • 1 T finely chopped shallot
  • 1 T extra-virgin olive oil
  • ½ C whole almonds, toasted, coarsely chopped
  • ¼ C chopped fresh Italian parsley

Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15-20 minutes.

Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium-high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant-vinegar mixture and olive oil. Season with salt and freshly ground black pepper.

Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5-10 minutes. Add almonds and parsley; toss to blend.


Cabbage salad in a bowl

As you can see from this picture, I was a bit shy on the red cabbage so I threw in a few handfuls of mixed greens. Still tasted scrumptious. Stirring in the pancetta mix while it’s warm is key so that the heat and vinegar wilt the cabbage a touch. (Don’t worry. You’re not going to get a wilty salad… think of it as a veg tenderizer.) And, typically, I’d say just omit the meat to make this vegetarian friendly, but you really need the salty goodness that the pancetta provides. If you don’t have that, you just have cabbage.


, , , ,

1 Comment

Meaty Mushrooms

I try to go meatless a few dinners a week (much to my meat-loving husband’s chagrin). But he’s hard pressed to argue when the veg box arrives with gorgeous portobello mushrooms such as these:

Photo by my lovely sister, Emily

Photo by my lovely sister, Emily

You can easily make these bad boys into portobello bugers. But why squish them between bread and slather them in cheese when they are so absolutely lovely? Instead, I decided to marinate and grill the heck out of them. Mostly because I wanted to keep them intact rather than super chopping, and with the holidays upon us… well, cutting carbs where I can makes me feel like I’m actually being healthy or something.

Portobello Salad

  • 2 portobello mushrooms
  • 3 T balsamic
  • 1 T olive oil
  • ½ t dried basil
  • ½ t dried oregano
  • 1 medium shallot, minced
  • Salt and pepper
  • Veggies for the salad (I had purple cabbage, leaf lettuce, and radishes handy.)

Remove the stems from the portobellos and chop.

Whisk the marinade ingredients in a medium bowl. Marinate the mushrooms for at least 30 minutes, turning over a few times to make sure everything is coated.

Grill portobellos for 5 minutes each side. If you live in a cold weather climate and have stupidly put your grill away for the season (sigh), you can do these on an electric grill or stick them under the broiler. I used my George Foreman, so lacked that on the grill flavor. But, since the Foreman cooks on both sides, it was an easy 5 minutes.

While the mushrooms are grilling, chop your lettuce and veggies. Toss them (don’t forget the chopped mushroom stems) with the leftover marinade. If your salad is a wee bit dry, add a bit of olive oil. Salt and pepper as necessary.

Serve the salad topped with the mushroom cap.


A super easy one bowl type of meal. It could have used a bit of an extra crunch. Next time, I’ll add some toasted walnuts or pine nuts. And, this would definitely have tasted better if had been grilled over charcoal. But, Midwestern beggars can’t be choosers. (Quite frankly, I’m just glad that it’s still warm enough here in Chicago to not need a hat with ear flaps… because when it gets that cold and Paul busts out the ear flap hat, my tongue gets a bit sore from all the biting…)

Well, it certainly is healthy and made me happy to eat it.

Mushroom with Salad

, , , , , ,

1 Comment

Thanksgiving Recap

I know, I know… we’ve all moved on from Thanksgiving to year-end holidays. But, after any big feast, I like to take a few days to digest (pun mostly intended) and rehash the successes and failures.

With few exceptions, the menu was pretty much an freak out. I’m linking to the original recipes, scroll down for my reviews:

Spiced Pumpkin Soup

  • 1½ T butter
  • ¾ C chopped carrot
  • ¾ C chopped celery
  • ¾ C chopped ripe banana
  • ½ onion, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 whole clove
  • 5 C low-salt chicken broth
  • 2 C canned pure pumpkin
  • ¾ C canned unsweetened coconut milk
  • ¼ C sweetened condensed milk
  • 1 t ground nutmeg
  • ½ t ground cinnamon
  • ½ t ground coriander
  • ½ t crumbled dried sage leaves
  • ¼ t ground allspice
  • ¼ t yellow curry powder

Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

Bring soup to simmer. Divide among 8 bowls.


Do not be afraid by the long list of ingredients. This is a super easy recipe to make. Also, don’t be afraid of the banana in the soup. It works with the other flavors, and although smells weird when cooking, it works well. I like to make this recipe because I have a set of fun pumpkin soup bowls. (Thanks, Mom!)

Pumpkin soup in pumpkin shaped bowls

Porcini Mushroom Turkey with Mushroom Gravy

Mushroom Butter:

  • 1 oz dried porcini mushrooms
  • 1 C boiling water
  • 4 garlic cloves, peeled
  • ¾ C (1½ sticks) unsalted butter, room temperature
  • ¼ C chopped fresh Italian parsley
  • 1 T chopped fresh thyme
  • 1 T chopped fresh rosemary
  • 1 t chopped fresh mint (I know, weird, right? Don’t fret. It’ll come out OK.)
  • 1½ t salt
  • 1 t freshly ground black pepper


  • 1 14- to 16-lb turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved
  • 10 fresh Italian parsley sprigs
  • 6 fresh rosemary sprigs
  • 6 fresh thyme sprigs
  • 2 T olive oil
  • 2 C turkey stock or water


  • 1 lb crimini mushrooms, sliced
  • 3 garlic cloves, chopped
  • 2 T chopped shallot
  • 1 C dry white wine
  • 2 C turkey stock
  • 1 C heavy whipping cream
  • 2 T water
  • 5 t cornstarch
  • ¼ C chopped fresh Italian parsley
  • 1 t chopped fresh mint

For mushroom butter:
Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about ⅓ C) to small bowl; reserve for gravy.

Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste.

For turkey:
Set rack at lowest position in oven and preheat to 325°. Sprinkle main turkey cavity with salt and pepper. Spread with 2 T mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.

Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.

For gravy:
Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 T.

Heat reserved 3 T fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to ½ C, about 3 minutes. Add reserved ⅓ C chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 C stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.

Add cream and crimini mushrooms to skillet. Mix 2 T water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.


First, I love this mushroom butter. (Remember, I have a love affair with compound butters). This one would taste great on toast. It also tastes great inside a turkey. Those brown bits are mushroom left over once the butter melted on the outside. Incredibly juicy and tender.

Roasted turkey

The gravy was surprisingly good as well. Kind of a modified cream sauce. I was a bit worried when the cornstarch slurry started. (I have a loathing of thickening sauces this way. It just seems like a cheater’s shortcut.)

Apple-Raisin Stuffing

This was the only recipe I used from the Food Network. I have re-formatted it from their site as it was impossible to use the way it was presented.

  • 1 stick butter
  • 2 red onions, chopped
  • 2 garlic cloves, minced
  • 3 celery stalks, chopped
  • 4 apples, peeled and diced
  • 1 T fresh thyme, chopped
  • 1 t aniseed
  • 1 C golden raisins
  • 4-6 C chicken broth (I used just 4 C as that’s all that would fit in my pan.)
  • 3 eggs
  • 1 scoop grainy mustard
  • 3 T fresh parsley, chopped
  • 3 T fresh tarragon, chopped
  • 8 C pumpernickel cubes, toasted (about half a rustic loaf)
  • 8 C sour dough cubes, toasted (about half a rustic loaf)

In a large deep skillet, sauté onions, garlic and celery stalks in butter for 1 minute. Season with salt and pepper and add apples, thyme, aniseed and raisins; cook 5 minutes. Pour in chicken broth. Simmer until needed in next step.

In a large bowl, mix eggs, parsley and tarragon. Add bread and hot broth mixture to the bowl to the bowl.

Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350°. Uncover and bake until golden, 20 more minutes.


On the surface, I liked the idea of two types of bread—especially the pumpernickel. (The leftover loaves make for great turkey sandwiches the next day.) But, this recipe had too much tarragon for my liking. I felt that’s all you could taste, even over the sweetness of the apples and raisins. I feel like this was the biggest failure of the meal. (And, nope… I don’t pre-test my recipes before subjecting guests to them. That’s the kind of mean chef I am.)

Roasted Sweet Potato Rounds with Garlic Oil and Fried Sage

Sweet potatoes:

  • 3 large garlic cloves
  • ¼ C olive oil
  • 2½ lbs sweet potatoes, peeled and sliced into ½”-thick rounds

Fried sage:

  • ⅓ C olive oil
  • 24 sage leaves

Roast sweet potatoes:
Preheat oven 450°F with rack in upper third. Purée garlic with oil and ¾ t salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan. Bake until golden in patches and cooked through, 20-30 minutes.

To fry sage leaves:
Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.

Serve sweet potatoes with sage leaves scattered on top.


And, this was the second disappointment. Don’t get me wrong, they were good. I like the garlic oil for roasting the potatoes. I’d just leave off the fried sage as it didn’t really add anything to the dish.

Sweet Potato Rounds

That would be Mr. Moo pointing to the sage asking, “What that?” He was not impressed when I gave him some to try.

Green Beans with Lemon and Pine Nuts

  • 1½ lb green beans, trimmed and cut diagonally into 1/2-inch pieces
  • ¼ C pine nuts, toasted
  • 2 T finely chopped fresh flat-leaf parsley
  • 1½ t finely grated fresh lemon zest
  • 4 t extra-virgin olive oil

Cook beans in a 4-qt saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.


My sister was mightily peeved that this wasn’t green bean casserole. I thought it would be a tangy alternative to the heavy dishes on the table. Boy, that lemon zest goes a long way. Super duper lemony (so lemony that people thought I had put lemon juice in the dressing). Also, the pine nuts just sort of sat there. Next time, I’d use walnuts or another toasted nut and then chop them.

Kale and Brussels Sprout Salad

  • ¼ C fresh lemon juice
  • 2 T Dijon mustard
  • 1 T minced shallot
  • 1 small garlic clove, finely grated
  • ¼ t kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1½ lbs total), center stem discarded, leaves thinly sliced
  • 12 oz Brussels sprouts, trimmed, finely grated or shredded with a knife
  • ½ C extra-virgin olive oil, divided
  • ⅓ C almonds with skins, coarsely chopped
  • 1 C finely grated Pecorino

Combine lemon juice, Dijon mustard, shallot, garlic, ¼ t salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

Measure ½ C oil into a cup. Spoon 1 T oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.


Oh, this is good. So very very good. I’ve been on a kale kick lately (which is good because I overbought kale and now have a ton in my fridge). And, I’ve never thought of raw Brussels sprouts, but it worked. Imagine this picture with the nuts on top (I added them after I took the pic.)

Kale and Sprouts

I’m going to deal with the dessert in a future blog as I think it could work for any winter holiday—not just Thanksgiving. So, that’s it for my favorite holiday until next year.

, , , , , , , , , , , ,

1 Comment

Another Autumn Apple Recipe

Fall definitely has a flavor profile. Give your taste buds a half a second, and you’ll be able to come up with a few standard tastes of the season. I guarantee that one of them will be apples. Whether it’s in cider format with doughnuts, or baked into a pie, apples are a must in autumn.

But, when you get a sack full of the fruits of Johnny Appleseed’s sowing, you need to make more than desserts. I am a big fan of apples in salad… the standard mixed greens with apples, dried cranberries, toasted walnuts, and some sort of blue cheese is always a fan favorite. Another favorite of mine came to me courtesy of Cook’s Encyclopedia of 30-Minute Cooking.

Cabbage Slaw with Dates and Apples

Serves 6-8

  • ¼ small white cabbage, shredded
  • ¼ small red cabbage, shredded
  • ¼ small Savoy cabbage, shredded
  • 1 C dried pitted dates
  • 3 eating apples
  • Juice of 1 lemon
  • 2 t caraway seeds

For the dressing:

  • ¼ C olive oil
  • 1 T cider vinegar
  • 1 t honey
  • Salt and pepper

Finely shred all the cabbages and place the shredded cabbage in a large salad bowl. (Now, I know it’s a ton cabbage buying for just using a fourth of a head. But, I’ve found a few solutions… One of my regular grocery stores sells halves of cabbage heads wrapped in cellophane. I can buy these and double the recipe. Another solution is to buy a bagged coleslaw mix without carrots. This usually has two of the three cabbage types.)

Chop the dates and add them to the cabbage. Core the apples and slice them thinly into a mixing bowl. Add the lemon juice and toss together to prevent discoloration before adding them to the salad bowl.

Make the dressing. Combine the oil, vinegar, and honey in a screw-top jar. Add salt and pepper, then close the jar tightly and shake well. Pour the dressing over the salad, toss lightly, then sprinkle with the caraway seeds and toss again.


This makes a decent and quick side dish for pork and chicken. It also tastes pretty good on top of hot dogs for that end of season BBQ. It’s easily scalable for large parties, too. And, as you can see, it’s pretty colorful in the bowl.

Apple Cabbage Salad

, , , , ,

Leave a comment

My Oven Made Me Do It

For several weeks, I was oven-less. Well, I had an oven because it’s what my stove sits on. But, every time I tried to pre-heat the darn thing, my kitchen would smell like a gas leak. I have a fear of exploding houses, so I decided until I could get it fixed, I wouldn’t be baking anything.

This was fine by me as the insane heat outside doesn’t lend itself to warm bread smells inside. But, how else am I supposed to get my carb load on? Dear me! Whatever will I do? Before the panic set in, I was able to grab hold of the pasta salad idea. Cold pasta on a hot summer day. Perfect. And, all I had to do was boil a pot of water on the still functioning stovetop.

I scoured the internet for something a bit different (Five minutes with the appropriate keywords). And, I came across this slightly weirdo recipe called Avocado Pasta Salad. Now, it sounds normal enough when you do a quick glance. Pasta, onions, olives, spices. And, then you really read some of the ingredients. You want peas and apples in this thing? Plus cold veggies? OK, I’ll give it a whirl.

Avocado Pasta Salad

Serves 10

  • ½ a 12 oz package of rotini (and, yes, I love carbs so I used the entire box)
  • 1 C halved cherry tomatoes
  • 1 C peeled, diced apple
  • ½ C sliced carrot
  • ½ C diced celery
  • ½ C peas
  • ½ C diced red bell pepper
  • ½ C sliced black olives
  • ¼ C diced red onion
  • 2 avocados, peeled, pitted, and mashed
  • ⅓ C olive oil
  • 2 limes, juiced
  • 1 T chopped fresh dill
  • 1 t salt
  • ½ t ground black pepper
  • ½ t garlic powder
  • ¼ C shredded Parmesan cheese
  • 2 sprigs fresh parsley, or more as needed

Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. (Or, how about following the directions on the package? Mine was significantly less.) Drain and cool.

Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl.

Whisk avocado, olive oil, lime juice, dill, salt, black pepper, and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.


So, you would think that this would taste odd. I mean, there are quite a number of disparate items in here. But, even though I loathe peas and I am not a fan of olives, this worked. And, it’s pasta salad so it is completely acceptable to have a small pile of whatever you don’t like sitting on the side of your plate when you’re done. (At least, in my mind it’s OK. If not, I’d have to eat a lot more peas. Yuck.)

Avocado Pasta Salad

One thought for adults: Even when they’re mashed, avocados do what avocados do… turn brown. So, mix up the dressing as late as possible and mix it in directly before serving. You can have all of the diced bits and pasta hang out in the fridge beforehand. They’ll be OK. Also, know that any leftovers will have a slight brown tinge. It’s still good to eat. Just pretend like you made the recipe with whole wheat pasta. You’re so healthy with your leftovers!

One thought for children: Although a fan of all of the ingredients, Mr. Moo was not a fan of this salad. I think the thicker dressing freaked him out a bit.

I probably won’t make this salad again, but I do like the idea of the dressing and might play around with it to see if I can get a better consistency for leaf salad.

, , , , ,

Leave a comment

Two Salads for Summer

When summer rolls around, we get grilling. And, I firmly believe that when you grill the main course outdoors, you keep the indoor cooking to a minimum. As in, don’t turn on the stove. Of course, this means we end up eating a lot of salads because I’m super lazy when it comes to ideas for eating.

This year, I have two new non-stove salads that have made it into the rotation. (Well, mostly non-stove…) There’s a coleslaw that takes a bit of forethought, but is relatively quick to toss together. And, the other is pretty easy to make with minimal effort. The coleslaw comes via epicrack and the other salad is something I just kind of threw together one night. (But, I in no way invented this salad… I think it’s a pretty standard combo of flavors.)

Jim ‘N Nick’s Coleslaw

  • 1 2 lb head of green cabbage, quartered, cored, cut crosswise into ⅛” thick slices
  • 1¼ C apple cider vinegar
  • 1 C sugar
  • 1 C peeled, grated carrots
  • 4 green onions, thinly sliced
  • ¼ C mayonnaise

Place the cabbage in a large bowl. Add vinegar and sugar; toss to coat. Cover and let stand for 30 minutes. Toss cabbage mixture well; cover and let stand 30 more minutes. Drain cabbage. (You can make this 8 hours ahead. Cover and chill.)

Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayo; toss to coat. Season with salt and pepper. (I let mine sit for an hour in the fridge before serving.)


This is a pretty standard slaw… not spicy, not crazy with the mayo. The vinegar isn’t overpowering. And, it gets better the longer it sits in the fridge. Make a big batch so you can have it as a side one night, and then as a topper for burgers or hot dogs the next night.

Coleslaw in a bowl

I’ll Call This Fresh Like Water Salad

  • ¼ large, seedless watermelon, cut into biggish chunks
  • 1 large cucumber, peeled and cut into ¼” rounds
  • 1 C balsamic vinegar
  • 1 bag bitter greens (I like arugula, but spinach or dandelion greens will work as well.)
  • 1 C goat cheese, crumbled (I’ve also used blue cheese crumbles.)
  • 2 T extra virgin olive oil

Put the watermelon and cucumber into a strainer over the sink and sprinkle with a bit of salt. Let this sit and drain while you prepare the rest of the salad.

Boil the vinegar over medium heat until you have about ¼ C. (OK, you have to turn on the stove, but it’s only for about 10 minutes.) Let the vinegar cool slightly.

Transfer watermelon and cucumber to a large bowl. Gently toss in the greens and cheese. Drizzle the vinegar and olive oil over the salad.


You need to serve this one right away. Even after draining, the liquid from the watermelon and cucumber will wilt the leaves pretty quickly. I like leftovers the next day for lunch, but I’ve always liked super wilty salad. The best part is that if you don’t tell people who are eating it, they’ll assume the watermelon is tomato. Then, they get a bit of a surprise.

Watermelon and cucumber salad

, , , , , ,

1 Comment

Kohl-what-i? Kohlrabi!

Let’s talk kohlrabi. As in, what the f is it and what the f do you do with it? Well, I guess first question should be: Where do you get kohlrabi? The answer this summer seems to be pretty much everywhere. I decided to write about this oft ignored vegetable because I’ve been seeing it all over the place lately. People are going crazy for kohlrabi. (I guess as crazy as you can get about vegetables.)

AND then, my veg box was crammed with them this past week. I’m not that original and creative so, I’ll jump on the trendy band wagon.

Kohlrabi looks like the alien child of cabbage and rutabaga. It’s a crazy bulb with spikes and then huge leaves. Well, this might be easier:

Purple kohlrabi

Mine have been de-spiked. Kohlrabi also comes in plain green varieties.

You can eat the leaves just like you would spinach (they kind of taste like broccoli). And, obviously, you can eat the bulb part. Raw, it has the consistency of a crisp, green apple (but less watery and less sweet). The best I can describe the taste is a bit like a water chestnut (fresh, not the crappy canned kind) or a non-bitter radish.

So, kohlrabi can be cooked (steamed or mashed or fried… just like any other root vegetable). But it’s summer and I’m less inclined to be in the kitchen. Raw it is! Because they are crisp, I’d recommend cutting them very thinly if you mix them raw with salad. Kind of like this:

Kohlrabi Salad That I Made Up on the Spot for Dinner Last Night

  • 2 kohlrabi
  • 2 green onions
  • ½ bag of spring mix or other leafy bits… just not iceberg lettuce
  • Juice from ½ lemon
  • ½ t Dijon mustard
  • Extra virgin olive oil
  • Salt and pepper

Cut away the kohlrabi leaves and save them for later steaming. (I thought about mixing them with the spring mix lettuce, but the leaves are just so hearty and have such a distinctive flavor that I thought better of it.)

Peel the kohlrabi (which is a shame because that lovely purple coloring has to go… but the outer layer is pretty rough and chewy.) Cut the remainder of the kohlrabi into very thin matchsticks. The thinner, the better.

Slice the green onion. Mix kohlrabi, onion, and spring mix in a bowl.

In a 1 C measuring cup, whisk the lemon juice and mustard. While continuing to whisk, slowly pour in olive oil until you have just a bit more than ¼ C of dressing. Add salt and pepper for your own taste.

Pour the dressing over the salad mix. And, you’re done. Easy summer salad!


Well, for making it up on the fly, it came out pretty well. (You really can’t go wrong with a lemon juice and mustard dressing… pretty basic cheat, I’d have to say.) We had it as a side for burgers and sweet potato fries on the patio.

Kohlrabi salad

, , , , ,