One summer I planted kohlrabi and it seemed that every single seed came up to mature into a healthy, handsome kohlrabi. I had way more than I knew what to do with. I had been steaming it and pickling it and pressing it and even frying it when my neighbor told me that it is delicious grated on a raw salad. I tried it and have enjoyed it ever since. I haven’t had any more luck growing kohlrabi, but it is nice to think about my garden, now blanketed with two feet of snow.
One quarter pound baby scarlet butter lettuce (or one average-sized bunch)
1 large kohlrabi (or 2 small)
2 Tablespoons creamy tahini dressing (see below)
For the Creamy Tahini Dressing:
4 Tablespoons toasted sesame tahini
2 teaspoons umeboshi plum paste
½ teaspoon soy sauce
juice of 1 lemon
2 teaspoons date syrup (“silan”)
1/3 cup spring or filtered water
Process Make the creamy tahini dressing. I suggest making this the day before as it allows the flavors to merge and it saves you time in the morning. To make the dressing, mince the onion and place it and all other ingredients in a blender. Blend well. Store in a jar. Wash the lettuce by immersing it in water. Dry it in a salad spinner
and set aside. Peel the tough outer skin of the kohlrabi. I use a small paring knife to do this
but you could also use a peeler. Using the medium grade on a grater, grate the whole kohlrabi.
Place the pieces in a bowl and toss with the dressing.
Arrange about 4 lettuce leaves on a plate.
I tried to arrange them in a heart shape since… ‘tis the season. Spoon about 3 to 4 Tablespoons of the dressed kohlrabi slaw onto the base of the lettuce leaves. Serve.
©Nancy Wolfson-Moche 2014