Kohlrabi With Sesame Remoulade Sauce
Kohlrabi is a sweet and crunchy cabbage that boosts your immune system. It's one of those bulbous vegetables that I've never known what to do with but always felt deserved a good treatment. When cut into thin julienne strips and tossed in this tasty tahini-based rémoulade dressing, I discovered it makes a great salad. It's eggless, unlike the original, and it's a great substitute for the original if you're on chemo. It's also good with other steamed greens.
What is kohlrabi?
Kohlrabi is a cabbage family member with a Sputnik-like shape. It has a taste and texture that is similar to a radish and a cabbage heart, but it is milder and sweeter, with flesh that is crisp and juicy like an apple. It's delicious either raw or cooked.
?What is Remoulade
Remoulade is a mayonnaise-based cold sauce from Europe. Although tartar sauce is similar, it is often more yellowish, has a curry flavor, and may contain chopped pickles or piccalilli. Horseradish, paprika, anchovies, capers, and a variety of other ingredients can be found in it. While it may have started out as a condiment or dipping sauce for meats, it is now primarily used as a condiment or dipping sauce for sole, plaice, and cakes made with seafood (such as crab or salmon cakes).
Recipe
- Ingredients:
3 kohlrabi bulbs, peeled and sliced into thin strips
Seeds of sesame (optional)
Parsley (optional)
- Dressing:
1 tablespoon tahini (sesame paste)
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons water (optional)
Salt and pepper, to taste
Directions:
- To make the dressing, whisk together the tahini and mustard until smooth. Add the vinegar and mix well. The best tool for beating and blending is a small balloon whisk.
- Slowly drizzle in the olive oil, a little at a time, until the sauce thickens and emulsifies. As needed, beat in a little water at a time until you have a creamy, emulsified sauce. To taste, season with salt and freshly ground black pepper.
- Toss the kohlrabi with the dressing to combine. Serve with sesame seeds and chopped parsley as a garnish.
Tips
If you're on an immunosuppressed diet due to chemo, blanch the julienned kohlrabi for 3 minutes before plunging into cold water to stop the cooking.
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