Kohlrabi and Jicama Remoulade
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.