Wow, I opened my poor lonely blogger dashboard to find seven drafts and no finish in sight for any of them. There will be no conclusion for them tonight either as I'm ignoring those half finished posts in favour of getting this recipe into the books.
Our CSA box from Round the Bend farm has started again and we're enjoying getting back into the green-smoothie-swing of things. Surprisingly, we haven't had much lettuce yet this year and our farmer tells us that the cooler than seasonal temps are to blame for everything being a bit slow to harvest.
We have been enjoying beet chips, fresh carrots, spring onions and this kale and kohlrabi slaw in the meantime though. Having an abundance of kohlrabi means that I've had quite a few chances to tweak and re-tweak this recipe and I'm pretty satisfied with the results.
In addition to the simple ingredients I've listed, you could definitely add sunflower seeds, pepitas, other dried fruit, and/or nuts. I've dabbled with using a couple tablespoonfuls of mayonnaise to make a creamier dressing (tasted great) and I think it could also be great with a bit of dried, flaked coconut.
Anyway, here's what my hubby calls "fancy cole slaw".
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Kale, Kohlrabi and Apple Slaw Yield: 4-6 servings
1 green onion, white and green parts, minced
1/4 tsp mustard powder/ground mustard seed
scant 1/4 cup sugar
scant 1/4 cup white vinegar
1/4 cup vegetable oil
1/2 tsp salt
few twists of black pepper
1/2 bunch (about 2 cups) kale, shredded into small bite-sized pieces
1 medium kohlrabi bulb, julienned
2 small sweet-tart apples (e.g. gala, honeycrisp), cored and julienned
1/4 cup dried cranberries
- Combine dressing ingredients (up to black pepper) in the bottom of your salad bowl. Whisk and adjust to your taste as necessary.
- Add kale to the bowl with the dressing. Using a clean hand, massage the kale and dressing until the leaves are somewhat wilted.
- Add the rest of the ingredients to the salad bowl and toss.
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