Quick Kohlrabi and Apple Salad
This crunchy crisp Kohlrabi and Apple Salad is a the perfect way to introduce a new vegetable to your table.
11:35 am. I frantically dodged leisurely midday shoppers and serious business men in suits looking for signs to the hotel. I was late. Technically not yet, but certain I would be. Having not eaten breakfast due to my inability to plan ahead (my closet of stay at home mom clothes was not going to cut it tonight) - meant packing a suitcase trumped morning sustenance.
11:40 am. I see a food court in the distance. Perfect. A quick glance yields anything but perfect. Do people really line up ten deep for a Buddy Burger? Abort. Hotel it is. How hard could it be to have the restaurant ladle a spoon of soup? and if I'm lucky - this is technically a working mini vacation a sweet glass of Riesling. Take the last seat at bar.
11:47 am. Order wine first (of course). Then soup. The minutes tick by like micro seconds. no soup. Trying to sip graciously without seeming like the crazy lady who lunches without lunch. No soup.
11:56 am. Get bill. No soup.
11:57 am. Sigh. Cancel soup. Pay bill and savour the last sip of my grape gazpacho.
A couple of weekends ago, I had the privilege of attending a conference focused on all sorts of things that would make me a better in this space. The little snippet above was from a writing workshop. It was small & intimate. A handful of writers (I am starting to become comfortable calling myself a food writer) snuggled around the table with the talented Dianne Jacobs at the helm. In a matter of moments, our first assignment. Write about your lunch. And don't use any obvious adjectives (delicious, yummy)....and you have ten minutes.
Go.
Do you ever get the nervous sweats? The ones that no Ultra Professional Extra Aluminum deodorant can even stand up to. I had those. First, about the writing on demand part & second about the having to read it aloud part. Thankfully she didn't call upon me (head down and avoiding all eye contact seemed to help). Speaking in public does not usually ever intimidate me but this had me squirming in my seat. It was something about being pushed. Maybe being judged. Feeling unqualified to hold a seat at the table. All the insecurities I like to push down deep.
But every once in a while, one needs a push. This workshop - this conference - was that for me. A push. And whatever that push materiazlies into for me personally, at the very least, I hope you - my guest - will reap some benefits.
This salad was a push for me. Farmers markets are an opportunity to try new foods in such a non- intimidating environment. You can buy just one, ask the farmer how she suggests preparing it, smell it, touch it, squeeze it, sample it... Over the years this is how I have come to learn how to enjoy squash blossoms, patty pans, garlic scapes and wild boar.
This year I met kohlrabi. SO nice to meet you.
I have seen this odd sounding (pronounced kohl-Rae-bee) turnip-y looking veg on menus and often featured as a seasonal ingredient in food magazines. I love how gnarly it looks. It is relatively easy to grow and comes in beautiful shades of chartreuse and celadon (regrettably though not the most edible unless you slice it paper-thin). It keeps forever and paired with some apples and a thai inspired vinaigrette, it was a crunchy & colourful pop on a relatively plain dinner plate. I won't lie - the mandolin was my best friend with the kohlrabi and apple, but if you don't have one, just make sure your knife is extra sharp.
If you need one, I hope you get a little push this week. Even if it is as simple as a new vegetable on the table. I am starting to appreciate the growth - the forward movement - of even the smallest of steps.
Kohlrabi and Apple Salad
Author: Food Well Said
This crunchy crisp Kohlrabi and Apple Salad is a the perfect way to introduce a new vegetable to your table.
Ingredients
- 2 medium kohlrabi, thinly sliced on a mandoline and then sliced into matchsticks
- 2 medium apples, thinly sliced on a mandoline and then sliced into matchsticks
- 3 medium carrots, thinly sliced (or peeled with a spiralizer)
- 1 scallion, green part only, cut into thin strips the same length as the kohlrabi
- 3 medium radishes, thinly sliced on mandoline
- 1 tablespoon peanut or almond butter
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1½ tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon agave or honey
Instructions
- Combine the first five ingredients in a medium size bowl.
- Toss with lemon juice.
- In a small bowl, whisk together the remaining ingredients.
- Lightly toss desired amount of dressing on salad, reserving some for drizzling after.
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