1 small purple Kohlrabi, matchsticks
1 small carrot, shredded
2 cups cabbage, shredded
1 tbsp finely chopped ginger
1 tbsp rice vinegar
1.5 tbsp light soy sauce
1 tsp red curry paste
1 tbsp water
1 tbsp vegetable oil
Fresh Thai basil leaves
1 green onion, finely chopped
1 small red or green chile, finely chopped
Mayonaise or Veganaise (for a creamy texture)
1. In a large bowl thoroughly mix all the dressing ingredients until well combined. Set aside.
2. In a separate large bowl toss the vegetables then pour the dressing over them.
3. Gently toss until vegetables are fully coated. Cover and place in the refrigerator for 15 minutes or until ready to serve.
4. Before serving, crush desired amount of shelled peanuts and rinse desired mount of fresh basil leaves. Serve the crushed peanuts and basil on the side to allow each person to top as desired.
Adapted by Sarah Dehart from SpicieFoodie.com
Fun fact: Kohlrabi belongs to the cabbage family (which also includes broccoli, cauliflower, and kale), and got its name from a German word meaning "cabbage-turnip.” They were popular in Germany during the 16th century and only recently have they been appreciated elsewhere.
Preparation tip: Both the leaves and swollen underground stem are edible, specially the stem which can be green, white or purple. The round bulbs can be steamed, stuffed or stir-fried; added to soups; or sliced and baked. Raw kohlrabi “chips” are crisp, sweet and mildly tangy. And don’t forget the greens: They make tasty, nutritious additions to salads and stir -fries.
Nutrition: Like other cabbage crops, kohlrabi is loaded with good nutrition. Just 1 cup of raw kohlrabi contains nearly 100 percent of the daily requirement for vitamin C, plus it’s a good source of fiber, and has less than 40 calories. Cole crops such as kohlrabi also contain glucosinolates, which break down into compounds that researchers think may help protect against many kinds of cancer.
Source: www.localharvest.org, www.motherearthnews.com