Russian Korean-style kohlrabi salad
This salad has so much flavour from a heady mix of pumpkin seeds, cranberries, roasted sunflower seeds, almonds and pecans. But what really makes it are spiced crunchy noodles with the flavourful heat of Sriracha!
Submitted by: Ksenia Prints
- 1 onion, minced finely
- 1 large kohlrabi or 2 medium
- 1 Granny Smith apple
- 4 radishes
- 1 cup naturSource® spicy salad topper crunch
- Russian Korean-style marinade:
- 4 garlic cloves, minced
- 1 quarter cup white vinegar
- 1 quarter cup vegetable oil, or very delicate olive oil oil
- 1 TSP coriander seeds, ground
- 1 teaspoon cayenne pepper, ground
- 1 tablespoon sugar or maple syrup
- salt and pepper to taste
- Preheat a pan to medium heat. Add 2 TBs vegetable oil and onions, and saute for about 10 minutes, until onion is golden. Remove from pan and set aside.
- Using a mandoline, a grater or your mad knife skills, slice kolhrabi and apples into matchsticks. Slice radishes very thinly.
- Mix all marinade recipes together in a jar, and shake well to blend.
- Mix sauteed onions, kohlrabi, apples and radishes in a large bowl. Pour marinade over, and mix well to combine. Let rest in fridge for 4-5 hours or overnight for flavours to blend.
- Top with spicy salad topper crunch from NaturSource right before serving. Salad will keep well for a week, though there’s no way it’ll last that long.
After finding that a career in journalism and political writing just wasn’t filling her up, Ksenia Prints decided to sink her teeth into cooking, baking, and food writing. She blogs, photographs and creates all content over at http://immigrantstable.com, where she details her allergy-conscious attempts to recreate and adapt her family’s migrant kitchen