Our CSA continues and the feature of the week is Kohlrabi. I have to admit I was intimidated by this interesting looking root vegetable. It looks like a turnip, smells like a cabbage and has shoots like beets. It tastes like fresh mild cabbage. I decided to serve it raw and made a pickled marinade for it. It tasted very similar to some Japanese and Korean Daikon radish pickles I have had.
Kohlrabi Pickle Salad
1/2 cup white vinegar
3 tbsp white sugar
1 tbsp seasame seeds
1 tsp powdered ginger
1 Kohlrabi Root
Peel kohlrabi with a potato peeler and remove purple layer. Slice julienne style. Combine marinade ingridents in a bowl and wisk. Add to kohlrabi and allow to sit overnight. Enjoy!
No comments:
Post a Comment