Kohlrabi & Cabbage Salad with Tahini Lemon Dressing

Kohlrabi & Cabbage Salad with Tahini Lemon Dressing

What's your grocery store? I love Trader Joe's for its quirky goods, Fairway for its large inventory, and Whole Foods for its meat and seafood selection. When I miss the wet markets from Hong Kong, nothing beats the Canal China town market.

On my last trip there, I've noticed an abundance of kohlrabi at the vegetable stalls and couldn't resist getting some. I rarely buy or eat kohlrabi, but realize it could easily be a substitute for broccoli, which I often eat. Kohlrabi belongs to the brassica family and has a mild flavor and crisp texture, somewhat between a broccoli and an apple. Like broccoli, it also tastes great raw and cooked.

This recipe is extremely versatile, and it's imperative that you taste as you go. Don't be scared to switch the ingredients with what you have in the fridge, or add herbs that are already sitting in your spice rack. Pack it to go as a light lunch, or as a side to grilled chicken or fish!

Kohlrabi & Cabbage Salad with Tahini Lemon Dressing

Serves 4 as a main or 6 as a side. Adapted from Dishing Up the Dirt.

For the Salad:

1 medium sized kohlrabi, peeled
1/2 head of green cabbage
1 large bunch of parsley, roughly chopped
1/2 cup golden raisins
1 ripe avocado, diced
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste

For the Tahini-Lemon Dressing:

1/4 cup tahini
2-3 Tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoons honey
1 clove of garlic, minced
3 Tablespoons water + more to thin if necessary
pinch of crushed red pepper flakes
salt and pepper to taste

  1. Prepare the dressing. Combine all the ingredients in a bullet mixer and blend until smooth. If the dressing is too thick add a splash of water. If the dressing is too thin add a little more tahini. Taste as you go and adjust seasonings to your liking.
  2. Make the salad. Slice the kohlrabi into thin rounds. Then stack the rounds and slice into thin matchsticks. Cut the cabbage into 1/4" thick strips.
  3.  In a large bowl, mix the kohrabi and cabbage with your hands. Add in the parsley, raisins, avocado, crushed red pepper flakes, salt and pepper. Drizzle in the dressing and toss until well coated.
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