Kohlrabi bonito flake salad. Kohlrabi bonito flake salad I got fresh Kohlrabi from #seasonsupply. I have never seen this or cooked this before. I tasted and found it is similar to Japanese white radishes, so made this. akinoringo United Kingdom.
Kohlrabi Winter Salad for something completely different!
While I usually steam or roast Brussels sprouts or grate them into salads, like in this fabulous Brussel Sprout Salad with cranberries and pecans, today I used the outer leaves as the base for this crispy Kohlrabi Winter Salad.
I scattered some julienned kohlrabi on top, topped it with a mound of sweet julienned apple, and sprinkled it.
You can cook Kohlrabi bonito flake salad using 3 ingredients and 3 steps. Here is how you cook it.
Ingredients of Kohlrabi bonito flake salad
- Prepare 1 head of kohlrabi.
- Prepare 3 tablespoon of dried bonito flake.
- Prepare 3 teaspoon of soy sauce.
Delicious and refreshing Kohlrabi Slaw with cilantro, jalapeño and lime! A simple, healthy kohlrabi salad recipe you can make today! Do the earth a favor- don't hide your magic. ~ Jung Peublo~ While waiting in line at the farmers market, I overheard several people pointing at and commenting on a strange looking vegetable they had never seen before. This kohlrabi salad/slaw makes a great light side salad for warm fall days.
Kohlrabi bonito flake salad instructions
- Peel the kohlrabi skin..
- Strip cut the kohlrabi..
- Put the cut kohlrabi on a plate, sprinkle bonito flakes, then spoon the soy sauce on it..
If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga. Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts. It's a cool-weather crop that's at its best from early fall through spring. A close cousin of cabbage and kale, kohlrabi has a very distinct appearance—the large bulb (which looks like a root, but is actually a stem!) can be either green, white, or purple, and is crowned with spindly stalks that culminate in large, floppy leaves (it reminds us of the golden snitch from the Harry Potter movies). The leaves and bulb are edible—the stalks are pretty tough, so discard.