| CURRIED KOHLRABI AND APPLE SLAW |
1/4 cup peanut or canola oil
1 teaspoon high-quality curry powder
3 kohlrabis, peeled
2 crunchy, crispy apple (Cortland, Granny Smith, or any other crispy,
unpeeled)
2 tablespoons apple cider vinegar
2 teaspoons grainy mustard
3/4 teaspoon salt, to taste
freshly cracked black pepper
Heat oil in a small saucepan over medium heat. When oil shimmers, add
curry powder. Heat for about 30-45 seconds, until curry powder starts
to sizzle and faintly starts to darken in color. If it hasn’t darkened after
45 seconds, don’t wait: remove pan from heat, transfer flavored oil to
a jar with a lid, and let cool to room temperature, about 10 minutes.
Julienne peeled kohlrabi. If desired use a mandoline or hand-held
julienne slicer. Toss kohlrabi and unpeeled apples lightly in a medium
salad bowl. Set aside.
Add mustard to oil, and shake vigorously to combine. Add apple cider
vinegar, half of salt, and pepper, and continue shaking until dressing is
emulsified. Taste dressing and add if desired add remainder of salt.
Dress slaw with half the dressing to start; depending on the size of
your kohlrabi and apple, you may not need it all. Taste, and add more
dressing as desired. Serve.
Slaw will keep for several days; the kohlrabi softens, but the texture of
the softened slaw is appealing in a totally different way.
(source: notderbypie.com)
1 teaspoon high-quality curry powder
3 kohlrabis, peeled
2 crunchy, crispy apple (Cortland, Granny Smith, or any other crispy,
unpeeled)
2 tablespoons apple cider vinegar
2 teaspoons grainy mustard
3/4 teaspoon salt, to taste
freshly cracked black pepper
Heat oil in a small saucepan over medium heat. When oil shimmers, add
curry powder. Heat for about 30-45 seconds, until curry powder starts
to sizzle and faintly starts to darken in color. If it hasn’t darkened after
45 seconds, don’t wait: remove pan from heat, transfer flavored oil to
a jar with a lid, and let cool to room temperature, about 10 minutes.
Julienne peeled kohlrabi. If desired use a mandoline or hand-held
julienne slicer. Toss kohlrabi and unpeeled apples lightly in a medium
salad bowl. Set aside.
Add mustard to oil, and shake vigorously to combine. Add apple cider
vinegar, half of salt, and pepper, and continue shaking until dressing is
emulsified. Taste dressing and add if desired add remainder of salt.
Dress slaw with half the dressing to start; depending on the size of
your kohlrabi and apple, you may not need it all. Taste, and add more
dressing as desired. Serve.
Slaw will keep for several days; the kohlrabi softens, but the texture of
the softened slaw is appealing in a totally different way.
(source: notderbypie.com)
