Inspiration for today's recipe

As you may have seen Avelyne post on Sunday, many of us were introduced to the kohlrabi two weeks ago with our first CSA boxes. After I read that the kohlrabi could be eaten raw, I somewhat volunteered to try it that way. (Read: Ruth turned her nose up and thought I was nuts, as usual.) Once I separated the greens and then peeled the actual root, I sliced off a bit of the white flesh and found it to be tasty. It was a bit peppery with a sharp taste similar to a radish and texture much like jicama.

I then decided to make a slaw out of the kohlrabi and the carrots that also came in the CSA box, figuring the flavors would complement each other. My goal was to approximate the pickled carrot/daikon slaw common to Asian cuisine, minus the sugar usually used to pickle the mixture. After cleaning the carrots, I cut the kohlrabi into chunks and shredded both in a food processor. Now that I had about 4 cups of shredded carrots and kohlrabi, I placed them in a tupperware and added the following:

• 2 tbsp olive oil
• 1½ tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 2 tbsp coconut aminos*

Mix all the ingredients together fully and let refrigerate for a few hours, or overnight. Serve chilled as a side dish.

* – I’ve posted a recipe or two that called for coconut aminos. For those curious, it’s a soy sauce substitute made from coconut sap and sea salt. It has a salty and slightly sweet flavor, more akin to a teriyaki than a soy sauce but with elements of each. It can be found at Whole Foods and I highly recommend picking some up!

WOD 04.24.11

Gymnastics WOD