Recipe: Crunchy Kohlrabi and Carrot Salad

Yield: 4 to 6 servings

Prep time: 10 minutes

Cook time: 15 minutes

This is an easy and impressive salad that makes a welcome side to many dishes. Kohlrabi tastes like a mix between cucumber and broccoli and can be found in either a light green or purple-skinned variety. Either may be used in this recipe. Make sure to pick a bulb that’s heavy for its size, and make sure to save the leaves (they are great sauteed).

Ingredients

• ¼ cup raw, hulled sunflower seeds
• 1 tbsp flax seeds
• 1½ tbsp maple syrup
• Flaky sea salt, to taste
• 3 small or 2 large kohlrabi, peeled and halved or quartered
• 2 or 3 large carrots, well scrubbed
• ⅓ cup packed flat-leaf parsley leaves, coarsely chopped
• 2 tbsp olive oil
• ⅓ cup plain yogurt
• 2 to 3 tbsp prepared horseradish
• 1 tbsp lemon juice
• Pinch of sugar
• Finely ground black pepper, to taste

Method

Start by making a crunchy seed topping. Line a baking tray with parchment paper and set aside. Place sunflower seeds in a large frying pan and place over medium-high heat.

Cook, stirring constantly to prevent burning, until seeds are a light golden brown (about 2 to 3 minutes).

Stir flax seeds and maple syrup into pan with sunflower seeds. Continue to cook, stirring constantly, until maple syrup has coated seeds and no, or very little, syrup is left in pan (about another 2 minutes). Transfer seed mixture to your parchment-lined baking tray and spread out as best you can in a single layer. Sprinkle with flaky sea salt to taste and set aside to cool for 5 minutes. Break seed clusters into small pieces.

Using a mandolin or sharp knife, very thinly slice kohlrabi and carrots (however you like) before adding them both to a large bowl. Add parsley and toss gently to combine.

In a medium bowl, whisk together oil, yogurt, horseradish and lemon juice until well combined. Taste and adjust seasoning with sugar and pepper as needed.

Just before serving, pour dressing over kohlrabi mixture and toss to coat. Transfer half the salad to a serving bowl and sprinkle over with half the crunchy seed topping before repeating with remaining salad and seed topping.