It’s a long holiday weekend. The weather is hot. Things are quiet around town.
Who wants to cook?
Not this chica. Actually, I kind of do want to cook almost all the time. I made some banana bread this morning before things got too hot. But now that we’ve done some swimming and pool-lounging, we need a good dinner that uses up some of our CSA goodies from the week and takes advantage of the local, seasonal bounty.
Here is what I came up with:
What you’ll need:
4 medium-small kohlrabi bulbs peeled and grated
1 Cup sliced strawberries
1 Cup blueberries
3 Tbs Veganaise
2 Tbs apple cider vinegar
1 tsp freshly ground black pepper
1 tsp rosemary leaves
Salt to taste (1/2 – 1 tsp should do it)
What you’ll do:
Grate kohlrabi with a box grater or food processor. Blend spices, salt, vinegar and veganaise until it has a nice dressing-like consistency. If it seems too thick, a little olive oil or extra vinegar will help to thin it out. I used a hand blender for this to really whip everything up. A mixer, whisk or other blending tool of your choice is fine. After everything is thoroughly blended, fold the dressing into the shredded kohlrabi until it is completely coated. Gently fold in the berries and chill until ready to serve. If you are not planning to serve right away (within an hour or two), hold out the berries until just before serving. Serves 4-6
This is a very simple salad that is a little sweet, a little tangy, pairs well with grilled goodies and is another great way to use up one of those hard-to-prepare CSA veggies.
We had ours with dinner and a cocktail. A lavender-lemonade martini–a recipe for which I am perfecting and hope to post soon!