Kohlrabi plus the sweet fresh herbs in this dressing are the stars of this crunchy salad. It makes a great accompaniment to a bowl of soup or stew. Any fresh herbs can be used, depending on what you have on hand or what you might be growing in your windowsill garden.
Part of the fun of eating vegan is discovering new produce to create meals from. When I stopped eating meat, it did not feel restrictive, but rather a whole new world opened up to me. Suddenly produce, which I had just treated like a side necessity to get a green in, became the center of attention. There are so many types of vegetables and fruits available to us, yet we're so conditioned (and our stores only supply) the most basic of options. Recently, I made a trip to the Asian grocery store in my town, where the produce section is full of tasty vegetables of many shapes and names. That's where I picked up kohlrabi for this recipe.
Kohlrabi is an alien-looking bulbous vegetable that comes in colors from green to purple (red). It's super crunchy, fairly juicy, and has a slight sweet and peppery taste. Think, cross between jicama and a turnip. It can be eaten raw or cooked, and when eaten in moderation (about 1/2 cup) it is low-FODMAP.
A touch of fresh basil and tarragon add a lovely sweetness to the dressing. Use any herbs you have on hand, but keep the stronger ones, like green onion at a minimum over they will overpower the flavors.
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