Kohlrabi citrus salad

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Spring is in swing, and I’m celebrating with all the fresh, raw, crunchy veg I can get my hands on. Kohlrabi (which I admittedly always sing to the tune of “Volare” in my head) is a favorite among them. Part of the cabbage family, it’s wonderful both raw and cooked–plus, basically the whole plant including the leaves and stems (which cook and taste similar to chard or kale) is edible. The sweet, peppery crispiness of the kohlrabi fuses with tart, juicy orange rounds and grounding millet in this delightfully bright kohlrabi citrus salad. Grab your sharpest knife and let’s get started! (And make sure you save your orange peels for another recipe!) This comes together in 30 minutes start to finish.

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kohlrabi-citrus-salad ingredients
chopping citrus

Please approach this recipe loosely and make the salad your own by prepping your ingredients in whatever style is most appealing to you. This is the cold version–raw kohlrabi, carrots, citrus, and cooled cooked millet. You could also try roasting/frying up your kohlrabi–this creates a soft, creamy, caramelized texture–and plating over sautéed greens/carrots and warm millet. I’ve topped my refreshing medley in a turmeric-ginger-lemon-tahini dressing, pepitas, and shallots–but it would also be fantastic with an orange shallot vinaigrette or our creamy cashew vegan cheese sauce, sunflower seeds, and red onion quick pickles. Our herb scraps chimichurri and limey cabbage cilantro slaw are a couple extras that would play well with the existing flavor profile. And while we’re making this a Big Salad™, why not add some tofu or tempeh to the mix?

We want to see your creations! If you put your own twist on this, let us know. #closedloopcooking

Mickey

Kohlrabi citrus salad   by

The sweet, peppery crispiness of kohlrabi fuses with tart, juicy orange rounds and grounding millet in this delightfully bright Kohlrabi citrus salad in under 30 minutes. Grab your sharpest knife and let's get started.

makes: 4 servings | prep time: 10 min | cook time: 20 min | total time: 30 min

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kohlrabi-citrus-salad

Ingredients

  • 2 cups water
  • 1 cup millet, dry
  • 1/2 tsp kosher salt
  • 3 oranges, supremed (see to-do #4) (save peels for another recipe)
  • 2 medium carrots, peeled into ribbons
  • 1 bunch kohlrabi*, or 4-5 bulbs and leaves, stems removed and reserved**
  • 1 small shallot, thinly sliced
  • 1/4 cup pepitas

Turmeric ginger tahini dressing

  • 3/4 cup + water
  • 1/2 cup tahini
  • 2-4 tbsp lemon/lime juice
  • 1 tsp maple syrup
  • 1/2" piece fresh ginger, peeled if desired
  • 1/4 tsp ground turmeric (or ½” piece raw), peeled if desired
  • salt and pepper to taste

To-Do's

  1. In a small pot, bring 2 cups of water to a bowl.
  2. Add salt and millet, return to a boil, reduce heat to low and simmer covered until tender, about 20 minutes. Once done, drain off remaining water and set aside in the refrigerator to cool.
  3. In a high speed blender, combine all dressing ingredients together, adding more or less water for desired consistency.
  4. Prep your fruit and veg. To supreme citrus, cut off the ends so the fruit is sitting flat on your cutting board. Then, following the curve of the fruit from top to bottom, slice off the peel and white pith. From there, slice it into segments by cutting towards the center along the membrane (for a true supreme) or slice into rounds for the look shown here**. With a vegetable peeler, peel carrots into ribbons. Cut the rough bottom off of the kohlrabi, then slice into 1/4″ pieces of desired shape (rounds, matchsticks, cubes, etc). Wash kohlrabi leaves well and finely chop. Save stems for another time–you can use them in soups, stews, or simply fry them up with a little olive oil, salt, and pepper. 
  5. On a large serving dish, layer chopped kohlrabi leaves, cooled millet, carrot ribbons, kohlrabi, and oranges. Drizzle tahini ginger dressing on top and sprinkle with pepitas, hemp seeds, sunflower seeds, etc.

Notes

*When selecting, look for small kohlrabi that are heavy for their size. The bulbs should have firm and smooth skin without cracks, about 2 ½”-3” in diameter–these will be more flavorful and tender. Leaves should also be firm and dark green in color. If you do have a larger/tougher/woodier kohlrabi, you might consider peeling before cooking or serving.
**If serving cold, save stems for another recipe like a stir fry or stew. If serving warm, chop up stems and saute in olive oil, salt, and pepper for a few minutes before adding the rest of the chopped greens.
**The supreme doesn’t have to be perfect, as evidenced in these photos. If you slice off some of the fruit along with the pith, just squeeze it onto your greens or into your dressing later.

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