Featured Posts

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.


Please reload

Double (or Triple) Up!

January 11, 2015

Please reload

Recent Posts

May 3, 2015

April 6, 2015

Please reload

Search By Tags
Follow Us
  • Facebook Classic
  • Twitter Classic

​© 2023 by AMBROSIA. Proudly created with Wix.com

  • facebook-square
  • Twitter Square