Kohlrabi et chrysanthemum leaves salad

Prep time 10 min Total time 10 min Serves 4

Here’s a recipe to spruce up your coleslaw. This salad is the perfect antidote to the November greyness. Even better, it’s a good opportunity to introduce two little-known vegetables that might seem a bit uninspiring in your fridge: kohlrabi and chrysanthemum leaves. This recipe will give you 4 dish salads, or 2 meal-sized salads. Not sure you feel like eating a salad when the weather is getting colder? Try this one. It is crisp and juicy and will provide tons of vitamins to survive November.

- Marie des Neiges Magnan

 

 

Ingredients

 

Salad: 
  • 1 large kohlrabi
  • 2 Lebanese cucumbers
  • 4 rainbow carrots
  • 2 Spartan apples
  • ¼ cup pecans
  • Radish sprouts

Dressing:

  • ¾ tbsp ground cumin seeds
  • 2 tsp Dijon mustard
  • 3 French onions, chopped
  • 4 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tsp salted herbs
  • Salt and pepper

 

Instructions

 
  • Peel and grate the kohlrabi, then grate the carrots.
  • Cut the cucumber and apples in thin slices.
  • Separate Chrysanthemum leaves from the stems. Then, in a large bowl, mix all veggies and greens.
  • In another bowl, mix together all the ingredients for the dressing. Whisk well, and pour on the salad. Garnish with pecans and radish sprouts on top. Voilà, a healthy and colourful lunch or side dish!