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KOHLRABI CARPACCIO (RAW)

Vegan, Vegetarian, Raw, Salad, Paleo, Healthy Eating, Organic

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

INGREDIENTS

 

SALAD

1 kohlrabi

1 small green apple

1 small red apple

 

DRESSING

1 tbsp mustard

2 tbsp apple cider vinegar

1 tsp maple syrup

 

TOPPING

toasted sesame seeds

olive oil to drizzle

salt & pepper

coriander/dill/edible flowers

 

 

 

METHOD

 

Peel and then thinly slice the kohlrabi and apples on a mandolin and spread out on a serving plate. Drizzle the dressing over the salad and a good quality olive oil.

 

Meanwhile, roast sesame seeds until golden (2-4 minutes). Add toppings (coriander, edible flowers, roasted seeds) and season with salt and pepper.

 

Serve fresh.

I was delighted to find a whole heap of fresh, purple kohlrabi at the stalls of my local farmers market last Saturday.
 
It's well known in German speaking countries but the first time I found it in Western Australia.
 
Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, it is part of the cabbage family. The name translates as 'turnip cabbage' and the mild, sweet flavour is somewhere between a turnip and a waterchestnut, with a crisp, crunchy texture. It can be found in two colours, pale green and the less common purple.
 
In Europe kohlrabi are part of the autumn kitchen and often mixed into stews and soups giving a sweet and rich flavour.
 
As we have reversed seasons and a much warmer climate in Australia, kohlrabi grows in spring, which is wonderful as it's juicy and sweet and can be eaten raw or cooked.
 
I love love love making this light and refreshing carpaccio. It's super zesty and you really have the feeling your mouth is bursting with nutrients.
 
So don't let their alien like appearance turn you off if you see them at the markets... they are super versatile, delcious and healthy.
 

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