CSAs, friendly Farmer’s Market neighbors, and unnecessary trips to the grocery store have yielded a surplus of crisp Spring vegetables: turnips and beets, radishes and carrots, plus a couple of cruciferous cohorts, broccoli and kohlrabi. The beets were quick to go, roasted in salt, and served alongside rockfish and quinoa.
That left a daunting kohlrabi bulb, two daikon radishes, a bunch of carrots, and just the stems of the broccoli I had floretitized the night before. Each ingredient seemed to glare at me from the crisper drawer each time I opened the fridge, imploring me to use them while they were still close to their peak.
Here’s what I came up with to make them all happy – a simple julienne with a tart dressing. It’s great with smoked brisket and leftover bbq pork (both of which I happened to also have loitering in the fridge.) It’s also an easy snacky salad to take on a picnic, since it doesn’t have any mayo. The salad only gets better with time (to a point, of course,) so feel free to make a big batch and work on it through the week.
Kohlrabi, Daikon, Broccoli, Carrot Slaw!
1 bulb Kohlrabi
4 stems Broccoli
2 Daikon Radishes
1 tablespoon Salt
3/4 cup White Vinegar
2 tablespoons Brown Sugar
2 tablespoons Salad Supreme*
Peel and julienne the veggies using a mandoline (or practice your knife skills!) Toss veggies in salt and allow to sit for 5-10 minutes. Combine vinaigrette ingredients, and add to salted veggies. Refrigerate for at least an hour, or for a while. Like I said, it keeps getting better.
* Salad Supreme is a spice blend made by McCormick. It’s a major component of one of my favorite pasta salad recipes from back in the day (Judy, who worked in my dad’s office always used to make it,) so I always have some on hand, in case a craving hits.
You can make your own blend for the vinaigrette by combining 1 teaspoon each of sesame seeds, poppy seeds, and paprika, plus a pinch of salt.