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Kohlrabi and Jicama Remoulade

March 29, 2014

Ever seen kohlrabi and jicama at the grocery store but had no idea what to do with them? Well, here's a great healthy salad using both! Kohlrabi and jicama are both high in Vitamin C, Vitamin B6, and Potassium-- and they are both crunchy and sweet. Tart green apples round out the flavor. 

This is a take on celeriac remoulade-- and is the definition of make-ahead. I made it on Wednesday morning, and it was just as delicious on Friday evening. Works beautifully as an alternative to traditional cole slaw-- or a great condiment for fish tacos!

 

For about 4 servings-- (depending on the size of your veggies)

1 large kohlrabi, peeled

1 small jicama, peeled

2 Granny Smith apples, peeled

1/2 cup plain greek yogurt or sour cream

2 tablespoons whole grain Dijon mustard

1 tablespoon cream or milk

2 tablespoons fresh lemon juice

kosher salt and freshly-ground pepper

3 tablespoons chopped fresh parsley, dill or chives

 

1. Using a mandoline (or wicked-sharp knife), cut the kohlrabi, jicama and apples into equally-thick slices, then julienne.

 

2. Mix in yogurt/sour cream, mustard, cream/milk, lemon juice.

 

3. Right before serving, add chopped herbs.

 

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