WASABI KOHLRABI APPLE SALAD
25/04/14 12:02
WASABI KOHLRABI APPLE SALAD
After numerous bowl of courgette (zucchini) noodles I thought I should use my spiraliser on something else. Apples in a fruit bowl and a green kohlrabi in the fridge, I thought why not? Making apple noodles was very easy with a firm apple (not so easy when I tried it with a softer one...). The kohlrabi was easy until I got about 2/3 of the way and the spiky part of my spiraliser decided it didn’t want to cooperate any more. I did managed to get to the end with sheer determination... and without spiralising my own fingers...
Of course you could use a grater or one of those julienne peelers to prepare the kohlrabi and apple if you don't have every kitchen gadget going like I do. I love the long thin noodles spiraliser makes but the salad will taste fab whichever way it is prepared.
Apple and kohlrabi turned out to be a fantastic combination. The sweetness of the apple combined with the tart apple is a marriage made in heaven. The crucial thing is that the apple is tart and crisp. I have made this salad with a sweeter apple and it didn’t work as well.
Make the dressing first as the apple may discolour if left standing waiting to be dressed (or sprinkle with half the lime juice). You want to preserve the crisp colour of the salad. Garnished with black sesame seeds it looks quite striking. And will keep in the fridge for a couple of days. Serve it as you would coleslaw, or with a hunk of soya and ginger marinated baked tofu.
WASABI KOHLRABI APPLE SALAD
1 medium to large kohlrabi
1 large firm apple, preferably tarter one
juice 1 lime
1-2 tsp wasabi paste (according to taste)
1-2 tbs water (or more if the dressing seems too thick)
1 Tbs tamari
1 tsp coconut sugar (or coconut syrup)
2 Tbs almond butter
black sesame seed for garnish
After numerous bowl of courgette (zucchini) noodles I thought I should use my spiraliser on something else. Apples in a fruit bowl and a green kohlrabi in the fridge, I thought why not? Making apple noodles was very easy with a firm apple (not so easy when I tried it with a softer one...). The kohlrabi was easy until I got about 2/3 of the way and the spiky part of my spiraliser decided it didn’t want to cooperate any more. I did managed to get to the end with sheer determination... and without spiralising my own fingers...
Of course you could use a grater or one of those julienne peelers to prepare the kohlrabi and apple if you don't have every kitchen gadget going like I do. I love the long thin noodles spiraliser makes but the salad will taste fab whichever way it is prepared.
Apple and kohlrabi turned out to be a fantastic combination. The sweetness of the apple combined with the tart apple is a marriage made in heaven. The crucial thing is that the apple is tart and crisp. I have made this salad with a sweeter apple and it didn’t work as well.
Make the dressing first as the apple may discolour if left standing waiting to be dressed (or sprinkle with half the lime juice). You want to preserve the crisp colour of the salad. Garnished with black sesame seeds it looks quite striking. And will keep in the fridge for a couple of days. Serve it as you would coleslaw, or with a hunk of soya and ginger marinated baked tofu.
WASABI KOHLRABI APPLE SALAD
1 medium to large kohlrabi
1 large firm apple, preferably tarter one
juice 1 lime
1-2 tsp wasabi paste (according to taste)
1-2 tbs water (or more if the dressing seems too thick)
1 Tbs tamari
1 tsp coconut sugar (or coconut syrup)
2 Tbs almond butter
black sesame seed for garnish
- Combine the lemon juice, wasabi paste, water, tamari, coconut sugar (or syrup) and almond butter to make a dressing.
- Peel and grate the kohlrabi. I used my spiraliser for this job but a grater or food processor will work great too.
- Next spiralise or grate the apple.
- Place together in a large bowl.
- Pour the dressing over the apple and kohlrabi and mix well.
- Garnish with black sesame seeds.
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