Some days it just all comes together, some days not, I mean, we are moving, guys. Yesterday was one of those endless packing days, and one where I questioned just how many appliances, platters, and pans I actually need. End result, all of them.
One of my joys in the summertime is to wander aimlessly through the market. And when I’m suddenly struck by a recipe inspiration, that happiness is doubled. Get Himself to eat a new vegetable, and things are really happening. It’s the simple things, right? I guess?
This recipe was born in the midst of the farmers market. A little tweaking, a little chopping, and voila!
So, kohlrabi, right? It’s kinda specialized, readily available, but new to so many. Growing up, we ate it raw, dipped and dunked in our favorite veggie dip. It’s a little sweet, a lot crunchy, and all-around awesome, but if it’s not your thing, you can easily substitute jicama, and be just as happy.
For the “coleslaw” dressing
(inspired by the Joy of Cooking’s low-fat coleslaw)
½ c. plain yogurt
2 Tbsp white vinegar
1 Tbsp sugar
1 Tbsp onion
½ Tbsp fresh dill
¼ tsp horseradish – prepared
1/2 tsp mustard – prepared
Salt and black pepper to taste
Whisk all ingredients together. Refrigerate while making slaw. Makes scant ¾ cup dressing.
6 medium carrots
Cut onion into small one inch pieces, and slice thin. Peel and cut kohlrabi into matchstick sized pieces. Peel and cut carrots into similar size and shape.
Dress with scant ½ cup dressing, or for Himself, all prepared dressing. Chill for one hour before serving.
Leftover dressing can be saved in up to a week.