daikon kohlrabi slaw

Kohlrabi is a fusion of two German words: “kohl”  (cabbage) plus “rabi” (Swiss German for turnip).  It grows like a cabbage (sitting right on the soil) and has the texture and bulbous shape of a turnip.  Rich in Vitamin C, calcium, phosphorous and potassium, its leaves are edible too. Mixed with crispy, disease-fighting daikon radish, it makes a refreshing, chewy breakfast slaw.

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serves 4

INgredients

2 kohlrabi

1 large daikon radish (or 2 small)

1 scallion

For the dressing:

1 lemon

1 Tablespoon tahini

½ teaspoon umeboshi plum paste

Process   Wash the daikon. Use a serrated paring knife to scrape the outer skin to remove any tiny hairs or dark spots.  Peel the kohlrabi and rinse it.  Peel the scallion and rinse it; then slice it on a diagonal into paper-thin ovals. Use the medium grade on a box grater to grate the daikon.

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Place in a large glass or ceramic mixing bowl.  Wash the grater and grate the kohlrabi.

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Add the kohlrabi to the daikon in the mixing bowl

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and use your hands to mix the shredded vegetables together.  Make the dressing: squeeze the lemon and then whisk the lemon juice, tahini and ume plum paste together.

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Pour over the slaw and mix.

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Place in individual bowls and garnish with sliced scallions.

©Nancy Wolfson-Moche 2014