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.
1 large daikon radish (or 2 small)
For the dressing:
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.
Place in a large glass or ceramic mixing bowl. Wash the grater and grate the kohlrabi.
Add the kohlrabi to the daikon in the mixing bowl
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.
Pour over the slaw and mix.
Place in individual bowls and garnish with sliced scallions.
©Nancy Wolfson-Moche 2014
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