I’ve made this recipe two days in a row with kohlrabi and radishes from my CSA. It’s downright addicting. It’s a simple and delicious slaw has the perfect amount of crunch and sweetness. There is no added fat and 1/4 of the recipe comes in at about 66 calories.
Kohlrabi and Radish Slaw
Makes about 4 servings
1/4 head green cabbage, cored and thinly sliced
2 bulbs kohlrabi, leaves removed, ends trimmed, peeled, and julienned
6 radishes, ends trimmed, julienned
1 clove garlic, minced
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon fish sauce
Combine the cabbage, kohlrabi, and radishes in a large bowl. In a smaller bowl, combine garlic, sugar, rice vinegar, and fish sauce. Stir until the sugar is dissolved. Pour the dressing over the slaw and toss well.
The cucumbers in my garden are doing well this year. It makes me happy because I really love cucumbers. I especially love cucumber salads. This is my favorite one. It’s adapted from a recipe in one of my all-time favorite cookbooks, The Best of Vietnamese & Thai Cooking by Mai Pham (Prima Publishing, 1996).
I often make this salad using regular cucumbers found at the grocery store. Peel and then remove the seeds before slicing. Most of the time I make this salad only using cilantro since it’s an easy-to-find and inexpensive herb. In the summer months, I also use mint and Thai basil that I grow in my garden. I love the combination of cilantro, mint, and basil in Southeast Asian foods. Use any one of these herbs or a combination when you make this salad.
Spicy Thai Cucumber Salad
2 cucumbers (English cucumbers work well), cut in half lengthwise and thinly sliced
1/2 small sweet onion, thinly sliced
1 – 3 jalapenos or other hot chile (to taste), seeded, quartered lengthwise, and thinly sliced
fresh herb(s), to taste
….fresh cilantro, chopped
….fresh mint leaves, chopped
….fresh Thai basil leaves, chopped
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons water
1/2 teaspoon salt
Combine the sliced cucumbers, onion, jalapenos, and herb(s) in a bowl. In another bowl (or measuring cup) combine the rice vinegar, sugar, water, and salt. Pour the mixture over the cucumber salad. Mix to combine. Let sit at least 15 minutes before serving.
I made this simple salad using the last of the Swiss chard from my garden. The Swiss chard turned the barley a pretty pinkish color. Barley is one of my favorite grains and I am always looking for new ways to add it to our diet. Barley has lots of fiber, so this salad is very filling. I was thinking that the next time I make it, I will add some cooked lentils and maybe even some finely chopped celery.
Warm Barley Salad with Swiss Chard
1/2 cup pearled barley
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 small bunch Swiss chard, washed and chopped (I use the stems, but you may remove them and reserve for another use)
juice of 1 lemon
Kosher salt and pepper, to taste
Bring the barley and 3 cups of water to a boil. Reduce to a simmer and cook until the barley is tender, about 30 to 45 minutes. Drain in a colander. At this point, I like to rinse the cooked barley with water and let drain completely.
In a sauté pan, heat the olive oil over medium heat. Add the onions and cook until tender. Add the minced garlic and cook for another minute. Stir in the chopped Swiss chard and cook until wilted. Stir in the cooked barley. Squeeze the lemon juice over the mixture and season to taste with Kosher salt and pepper. Drizzle with a little extra olive oil, if you wish. Serve the salad warm or at room temperature.
This salad is summer in a bowl. It’s perfect for when you have way too much zucchini and tomatoes in the garden. This recipe serves about 4, but it can easily be doubled or tripled.
Grilled Zucchini Salad
2 zucchini, quartered lengthwise
2 medium tomatoes, cut into bite-sized pieces
1/2 cup Kalamata olives, pitted, cut in half
1/3 cup feta cheese, crumbled (or chunks of fresh mozzarella)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 – 2 cloves garlic, minced
pinch of oregano
salt and pepper to taste
In a grill pan over high heat or on an outdoor grill, cook the zucchini quarters about 3 minutes on each side. You want them to be tender, but not mushy. Grill marks are nice. Let the zucchini cool until they are easily handled. Cut the zucchini into bite size pieces.
Make the dressing by combining the lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a Mason jar. Place the lid on the jar and shake to combine.
Combine the grilled zucchini, tomatoes, olives, and feta in a large bowl. Pour the dressing over the vegetable mixture and gently mix. You may not need all of the dressing, just enough to coat the veggies. Serve at room temperature.
I made this salad last night using kohlrabi from my Pinckney’s Produce CSA box. I thought it was great. It’s my favorite way I have used kohlrabi so far. It’s hard to go wrong with potatoes and butter. I adapted the recipe from one I found in June/July 2014 issue of Saveur magazine.
Swedish Potato and Kohlrabi Salad
1 pound potatoes, peeled, cut into bite-sized chunks (or use baby potatoes – whole or cut in half – and leave the skin on)
4 – 6 tablespoons butter
1 kohlrabi with leaves, ends trimmed, peeled, cut into chunks, and leaves chopped
1 teaspoon dried dill (or about 1/3 cup fresh dill, chopped)
Kosher salt and black pepper, to taste
Boil the potatoes in salted water until tender, about 10 minutes (check for doneness with a fork). Drain and set aside.
Meanwhile, melt the butter in a skillet over medium-high heat and add the kohlrabi. Cook, stirring often, until crisp-tender, about 7 minutes. Add the chopped kohlrabi leaves and continue to cook until they wilt. Add the potatoes, dill, and season with salt and pepper. Gently stir to combine. Serve salad warm or at room temperature.
I love cabbage. It can be used in so many different dishes. In the United States, especially the southern US, coleslaw is a very common dish made with cabbage. There are a gabillion different ways to prepare it, but I like a basic slaw. If you shred your cabbage and carrots in a food processor, coleslaw is quick to prepare. Serve it alongside BBQ, sandwiches, or fried fish.
1 head green cabbage, cored and thinly shredded
2 carrots, peeled and shredded
1/2 cup mayonnaise
2 tablespoons sugar
3 tablespoons vinegar
1/2 to 1 teaspoon celery seeds, to taste
salt and pepper, to taste
Combine the cabbage and shredded carrots in a large bowl. Combine the mayonnaise, sugar, vinegar, celery seeds, salt, and pepper together and pour over the slaw. Toss together and refrigerate the coleslaw until time to serve
This is a nice, refreshing slaw perfect for the late days of summer.
I had a bulb of fennel in the fridge that I needed to use. I had to buy fennel for the fronds to use in the Crab Toast with Lemon Aioli recipe I prepared for The Bitten Word’s Cover to Cover Challenge last week. I’m not a big fan of anise/licorice flavor so fennel is not a vegetable I buy often. When I do happen to buy fennel for a recipe that calls for it, I’m often surprised that it’s flavor is not as strong as I anticipated. I really did enjoy this slaw, so I must try to overcome my reluctance to buy fennel in the future.
Fennel, Celery, and Apple Slaw
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons apple cider vinegar
1/4 teaspoon sugar
1 bulb fennel with fronds
2 stalks celery, thinly sliced on the diagonal
1 firm apple (Fuji, Granny Smith, Gala, etc…), cored and julienned
salt and pepper, to taste
Combine the olive oil, lemon juice, apple cider vinegar, and sugar in a small Mason jar. Place the lid on the jar and shake to combine. Alternatively, you can whisk the dressing ingredients together in a bowl. Set aside.
Cut the stems and root end off of the fennel bulb. Remove the fronds from the stems and roughly chop them, if needed. Add the fronds to a large bowl. Cut the fennel bulb in half and cut out the core. Thinly slice the fennel bulb and place in the bowl with the fronds.
Add the sliced celery and julienned apple to the bowl. Pour the dressing over the mixture and toss to coat. Season the slaw with salt and pepper and toss again.