The first time I tasted Kohlrabi (aka German Turnip) was in Germany. A raw piece of this green round multi stemmed vegetable was proffered like a slice of apple. I was pleasantly surprised as this was a new and somewhat foreign vegetable for me. After a heavy meat laden week with them ( it’s Germany) , this fresh offering was welcome. Certain Someones parents have a garden, a Scherbergartan (allotment garden) in their family for about the past 50 years.His grandfather was the original gardener, and when he died , his parents took it over. It’s hard work and the garden yields a lot of fruits and vegetables. Approximately 4 million Germans have Scherbergartens . Originally the concept can be attributed to Dr. Daniel Moritz Scherber and Karl Gessel. Family gardens allowed working class city dwellers to have a plot of land to grow fruit and vegetables . The small houses in the garden provide a weekend getaway and respite from the city. For Dr. Scherber it was all about fresh air and educating children.
After that first taste I never had Kohlrabi again unfortunately. Not until it showed up my organic delivery box. I really didn’t want to cook it . My friends on Twitter suggested a myriad of ideas from making a gratin , pickling it, or just eating it raw. I decided to shred it like a slaw with some vinaigrette ( another brilliant suggestion) and other vegetables from the box. Paired with peppery Arugula, this salad is just perfect for summer.
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Carrot Kohlrabi and Arugula Salad
Serves 2
- 1 Kohlrabi ( skinned and grated)
- 2 carrots ( skinned and grated)
- 1 red bell pepper , Julienned
- Arugula
Vinaigrette
- 1 part red wine vinegar
- 1 part olive oil
- 1/8 tsp mustard powder
- 1/8 tsp garlic powder
- dried herbs
- salt and pepper to taste
- In a bowl mix your grated carrots and kohlrabi .
- Mix up your Vinaigrette ingredients and toss.
- Toss in with the Arugula.
- Serve.
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