Kohlrabi & Carrot Salad
Here we are once again, standing on the doorstep of a brand-spankin’ new year. Every January there’s a sense of resolve in the air around my house. I wouldn’t go so far as to say I make resolutions. I don’t have a mind that operates in those clearly defined terms. But I do assess my current situation in life and think about where I’d like to see myself heading over the next 365 days.
I’ve never been a slender woman, although since high school I have been a fitness fanatic with a nicely toned body. Unfortunately, the chaos of changing careers, moving into our first house, taking on freelance assignments to supplement the drop in pay by going back to school, and giving up my daily bike commute, my hips have been sadly spreading over the past year. So, for the first time in years, I find myself starting this particular new year with the same misgiving about weight that so many do.
To that end, I’m on the hunt for recipes with fresh flavors but fewer calories and lower in saturated fat. This recipe for Kohlrabi and Carrot Salad is a bright colorful way to start off and tasty enough to help me keep my resolve. It’s a quick lunch, crunchy enough to make you feel full, or it’s a nice little starter to curb your appetite at the start of dinner. Kohlrabi in particular seems to me to be a great vegetable for satisfying some of the more common cravings out there: it’s got the crunch of a pretzel but the slight sweetness of an apple. Sprinkle it with a little salt and it’s surprisingly satisfying.
While I was lucky enough to have all these ingredients still handy in my larder (the sorrel is still growing in a pot in the shelter of south-facing wall of the house), you might have to resort to conventional grocery stores to get yours. You can substitute scallions for the sorrel if need be. Or you can just wait for spring as all of these ingredients are quick to return to the farmers markets once the weather warms again. Will our collective resolve last that long?
So tell me, what are some of your tricks for eating healthy? Mine is air-popped popcorn spritzed with a little butter-flavored non-stick spray and tossed with salt. It tastes just as good as any microwave bag, but with far less fat (really, just about none) and it’s far cheaper to boot.
Kohlrabi & Carrot Salad
Adapted from Cookthink
2 medium kohlrabi, peeled and thinly sliced
3 medium carrots, thinly sliced
3 large sorrel leave, thinly sliced
2 T. peanut butter
2 T. rice or white wine vinegar
1 t. fresh lemon juice
2 t. water
1/2 t. fresh ground black pepper
1/4 t. kosher salt
1/4 t. toasted sesame oil
1 T. chopped roasted peanuts
Prep the kohlrabi, carrots, and sorrel and combine them in a medium bowl.
Combine the remaining ingredients, except for the chopped peanuts, in a small bowl and whisk to combine them. Pour the dressing over the kohlrabi and carrots, and refrigerate for 1 hour before serving. Garnish with the peanuts just before serving.