The passage of time continues to amaze me, especially in the thick of summer. Somehow, it’s the middle of July. In the weeks since my last recipe, I’ve been working hard on a fun project for new foodie magazine, Spoonful. I’m incredibly excited about the gathering, recipe and essay I created for this one. (My feature will be published in their spring 2017 issue.) I also spent nearly two weeks in Oregon with my family, exploring Eugene, Bend and Portland, both by hiking and dining at several delightful local places. The trip reaffirmed my desire to travel with our kiddos, and experience places and people outside our normal routine. At home, we’ve been to the beach, biked around town, eaten too much ice cream and frequented the farmer’s market.
I was there this morning, and there were so many people and baskets of local food, it was hard to move from one farmer to the next. It’s a good problem to have – I’m grateful to live in a town with a thriving farmer’s market that is so well supported by the community. I noticed recently-picked kohlrabi from one of my favorite farmers, and it made me want to share this recipe, which is refreshing in a healthy-mojito kind of way.
Kohlrabi is a little odd looking – it’s not quite as attractive as plump cherries, smooth summer squash or vibrant delicate greens. Even though it may not be the most popular veggie, it does make for a great, crunchy summer salad. It’s a member of the cabbage family and has this sweet, peppery taste I find rather addicting. If you have kohlrabi staring you down from your latest CSA pick-up, or you’ve always wondered what to do with it after an impulse purchase at the market, this easy salad is a good place to start.
2 cups kohlrabi, cut into matchsticks
2 cups purple cabbage, shredded
1 large crisp apple (Honeycrisp is great), cut into matchsticks
1/4 cup mint, finely diced
2 tablespoons freshly squeezed lime juice
1 tablespoon pure maple syrup
1 tablespoon extra virgin olive oil
1 jalapeño, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Peel kohlrabi and cut into matchsticks. Cut purple cabbage in half, then quarters, and slice thinly, cutting into smaller strips as necessary to make 2 cups of shredded cabbage. Add both to a medium bowl.
Without peeling the apple, remove core and cut into matchsticks the same size as the kohlrabi. Cut mint into small pieces and add to bowl, tossing all salad ingredients together.
In a small glass bowl or measuring cup with a pour spout, whisk together freshly squeezed lime juice, maple syrup, olive oil, jalapeño, sea salt and pepper so it is fully combined.
Pour over salad and toss well. This salad is best served the day you make it. Make sure to finish it by the next day.