kohlrabi, sesame, remoulade- Kohlrabi With Sesame Remoulade - anti-cancer recipes- cook for your life

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Kohlrabi with Sesame Remoulade Sauce

Name: Kohlrabi with Sesame Remoulade Sauce
Prep time: 15

(6 votes, average: 4.67 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

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...

3 small kohlrabi bulbs, peeled and cut into julienne strips
Sesame seeds (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

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Nutrition Facts

Calories

140 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

7 g

Sugar

2 g

Fiber

4 g

Protein

2 g

Sodium

276 mg

Directions

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.
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.
Pour the dressing over the kohlrabi and toss together. Garnish with sesame seeds and some chopped parsley.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

One comment

Liza Schattenkerk says:

December 4, 2020 at 6:23 pm

I adore remoulade and this is such a cool spin using kohlrabi!

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