daikon kohlrabi slaw

February 19, 2014 • Nancy Wolfson-Moche

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

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I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.