2
medium kohlrabi, peeled 2 medium carrots, julienned 1 cup shredded celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons wasabi powder 2 tablespoons fresh lime juice 1 tablespoon dark sesame oil 1 1/2 teaspoons agave nectar 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/4 cup soy sauce 1 clove garlic, minced 1 teaspoon hot Chinese mustard 2 tuna steaks (6 ounces each) 1 tablespoon vegetable oil 1 teaspoon sesame seeds
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly sliced 1
medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit
Not exact matches
Toss
kohlrabi, apple, lemon zest, lemon juice, and vinegar in a
medium bowl; season with salt.
2 cups brussels sprouts (about 25) 3
kohlrabi, peeled and julienned 1
medium shallot or 1/5 cup red onion 1/4 cup slivered almonds
1 large
kohlrabi, peeled and grated (approximately 2 cups) 3
medium beets, peeled and grated (approximately 2 cups) 2 large carrots, peeled and grated (approximately 2 cups) 1 handful beet greens, shredded (approximately 2 cups) 1
medium onion, grated 4 eggs 1/2 c Panko breadcrumbs salt and pepper, to taste oil, for frying
Place
medium bowl below blade to catch
kohlrabi.
Attach
medium spiralizing blade to stand mixer and position at end of
kohlrabi.
Source Slightly adapted from Ottolenghi's Plenty Yield Serves 4 Ingredients 1
medium or 1/2 large
kohlrabi 1/2 white cabbage (8 to 9 oz) Large bunch of dill, roughly chopped 1 cup fresh cranberries, sliced in half Grated zest of 1 lemon Juice of 1 lemon 1/4 cup olive oil 1 garlic clove, minced 1/2 tsp sugar Salt Black pepper Directions 1.