Vegan and Cripsy Kohlrabi Salad

These kohlrabi have been staring at me for a very long time. And I’m finally succumbing to the temptation to try them out in this delicious and refreshing recipe! The soft hues of pale greens, yellow and pink are screaming “it’s spring!” I love how the subtle grain mustard dressing compliments everything.

Kohlrabi are not very popular in comparison with other greens like kale but you’d be surprised to know that they’re full of nutrients and minerals like copper, potassium, manganese, iron, and calcium, as well as vitamins, such as vitamin C, B-complex vitamins, vitamin A, and vitamin K. Personally, I’m thinking of eating a lot more kohlrabi, stay tuned for new recipes!

If you want to make it a meal, you can use this salad as a basis for a delicious wrap. All you have to do is buy delicious pita bread and firm tofu. The end result is quite mind-blowing, I promise!

vegan salad with kohlrabi, radishes, apples, spring onions and fennel

 

vegan salad with kohlrabi, radishes, apples, spring onions and fennel

 

vegan salad with kohlrabi, radishes, apples, spring onions and fennel

 

vegan salad with kohlrabi, radishes, apples, spring onions and fennel

 

vegan salad with kohlrabi, radishes, apples, spring onions and fennel

 

Total Time: salad: 20 minutes, wrap: 20 minutes longer

Serving: 4 people

 

Ingredients:

Salad:

– 2 kohlrabies, washed and peeled

– 2 pink lady apples, washed, peeled and seeded

–  1 fennel, washed

– 2 bunches radishes, washed and stemmed

– 1 bunch spring onion, washed and chopped

 

Dressing:

– 1 tsp grain mustard (Maille)

– 2 tsp white vinegar (Bertolli)

– 4 tsp canola oil

– 4 tsp olive oil

– salt and pepper

 

For the wrap:

– 4 to 8 pita breads

– 200g firm tofu

– olive oil

– soy sauce

 

Directions:

Salad:

Cut the kohlrabies and apples into matchsticks.

Cut the fennel into small cubes.

Slice the radishes.

Pour all the veggies in large salad bowl for a beautiful mix of geometrical shapes.

 

Dressing:

Pour the grain mustard and the white vinegar into a small bowl.

Mix until combined.

Add progressively the canola oil and olive oil, whisking constantly.

Season with salt and pepper.

vegan salad with kohlrabi, radishes, apples, spring onions and fennel

 

Wrap:

Preheat the oven to 400°F (200°C).

Cut the firm tofu into cubes and dispose them on a baking sheet.

Sprinkle with olive oil and soy sauce and season with salt.

Bake in the oven for 20 minutes.

Prepare the wraps as follows: put a little bit of crispy kohlrabi salad on 4 pita breads, season with the grain mustard sauce and add few grilled cubes of tofu.

Enjoy!

 

vegan salad with kohlrabi, radishes, apples, spring onions and fennel

 

vegan salad with kohlrabi, radishes, apples, spring onions and fennel

 

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