Kohlrabi Et Cucumber Salad Food

KOHLRABI, CUCUMBER AND TOMATO SALAD

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat., In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.

CUCUMBER AND KOHLRABI SALAD

Steps:

• Step 1 Slice the cucumber on a bias into 1/4-inch slices and place in a medium size mixing bowl. Slice the kohlrabi into thin slices and add to the cucumber. Set aside.
• Step 2 Place the cashews in a small saucepan and toast over medium heat while occasionally shaking the pan so they don't burn, about 2 minutes. Allow the cashews to cool slightly, than roughly chop and add the the cucumber-kohlrabi mixture.
• Step 3 Add the ponzu sauce, sesame oil, lime juice, honey, ginger, salt and pepper. Using a rubber tip spatula, gently toss to coat.
• Step 4 Place the vegetables into a serving bowl, top with chives and serve immediately.

WARM KOHLRABI SALAD

Steps:

• Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
• Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

CUCUMBER, KOHLRABI AND SPINACH SALAD

Steps:

• Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
• Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.

KOHLRABI ET CUCUMBER SALAD

Steps:

• Prepare the dressing directly in the serving bowl: add the pressed garlic, chopped dill, mustard, oil, and lemon juice, along with salt and pepper to taste.
• Mix well.
• Peel the kohlrabi, shred it using a large-holed grater, then add it to the bowl.
• Wash the cucumbers, slice them thinly, using a mandolin, then add them the bowl.
• Toss well.
• Adjust the seasoning then serve.

KOHLRABI SALAD

Steps:

• Peel kohlrabi with a sharp knife until white flesh is revealed.
• Using a mandolin, slice into 2mm slices, then cut into matchsticks.
• Combine with remaining ingredients and 1 tsp sea salt in a large bowl.
• Adjust seasoning to taste .

ROCK {RADISH,ONION,CUCUMBER,KOHLRABI} SALAD

Steps:

• Take a fork and tine the cucumber peel of each cucumber down lengthways on all side of the cucumber. This will create a design of thin ridges down the peel. Slice in thin rounds.
• Put all of the cut and sliced vegetables in a large serving bowl.
• Sprinkle with salt or salt substitute. Let set.
• In a mixing bowl combine the mayonnaise, sour cream, sugar, celery seed and lemon juice. Stir until mixed.
• Note: cut the sugar in half if you use Miracle Whip Salad dressing.
• Pour out any water that has accumulated in the bottom of the vegetables. Drain well.
• Add your dressing or any dressing of your choice. Toss and serve.
• Wonderful to eat with mashed potatoes.
• Fix the potatoes the way you like them and this salad for a wonderful meatless meal.

RADISH CUCUMBER SALAD

Steps:

• In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately.

KOHLRABI AND CUCUMBER SALAD WITH CASHEW WASABI DRESSING

Steps:

• In a bowl, place kohlrabi and cucumber slices and 2 sprigs of chopped dill weed.
• In a blender, place the remaining dill, cashew, lemon juice, water, and wasabi and blend well. Adjust the taste with salt and maple syrup.
• Pour the dressing over the vegetables and toss well.
• Refrigerate for a couple of hours or longer, infuse love and serve!