The Kohlrabi is a but like an alien turnip. It sat in the fridge looking at me, asking to be made into something exciting and sexy so this is what I came up with:
1 kohlrabi, peeled and julienned on a mandolins or in a food processor.
2 large onions finely chopped
2-3 hand fulls of cashew nuts (raw or roasted).
Garlic
soy sauce or fish sauce
chili or Thai spices or Thai curry paste - to taste
Honey, agarve or other sugar substitute. 1 tsp
Juice of a lime or lemon.
Splash of sesame oil (optional)
Method:
Peel, shred Kohlrabi.
Put in fine sieve or between sheets of kitchen paper and drain away excess water.
Place in a bowl.
In a frying pan, heat 1 tsp oil or wipe with oiled kitchen paper.
Place in high heat and add onions and fry stirring until caramelised and crispy.
Mix onions with kohlrabi.
Put cashews in frying pan to lightly roast on a low heat.
Put all dressing ingredients in blender or vita mix add cashews and blend but do not over process. You want little pieces of smashed up nuts in the dressing.
Mix in the dresssing thoroughly.
Leave to sit for a while as this is best at room temperature and once the kohlrabi has absorbed some if the flavours.
Richard liked this as he thought it was like a veggie Thai noodle salad.
You can add more chilli or garlic etc to taste.
Had a suggestion from Angela about using Celeriac instead. You could, but i like the subtle taste of Celeriac, so want to try to make a low fat/vegan version of Celeriac Remoulade without the mayonnaise.
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