Kohlrabi is a sweet and crunchy member of the immune-enhancing cabbage family. It is one of those bulbous vegetables that I would always wonder what to do with yet I knew deserved a good preparation. I discovered that it makes a great salad when cut into thin, julienne strips and tossed in this tasty version of a rémoulade dressing made with tahini. Unlike the original, it is eggless and serves as a great substitute for the original if you’re on chemo. It is delicious with other steamed greens, too.
1. First make the dressing, beat the tahini and mustard together until well blended. Beat in the vinegar. A small balloon whisk does the best job of beating and blending.
2. Add the olive oil, a little at a time until the sauce starts to thicken and emulsify. Beat in the water as needed, a little at a time, until you have a creamy, emulsified sauce. Beat in salt and a little freshly ground black pepper, to taste.
3. Pour the dressing over the kohlrabi and toss together. Garnish with sesame seeds and some chopped parsley.
- 3 small kohlrabi bulbs, peeled and cut into julienne strips
- Sesame seeds (optional)
- Parsley (optional)
- 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
Ann's Tips and Tricks
If you are going through chemo, and are on a Neutropenic diet, blanch the julienned kohlrabi for 3 minutes, then plunge into cold water to stop the cooking. This will rid it of any microbes. Also if you are gluten free, make sure you buy GF ingredients for the dressing.plunge into cold water to stop the cooking. This will rid it of any microbes. Also if you are gluten free, make sure you buy GF ingredients for the dressing.