Kolrabi, Carrot, Cucumber and Coconut Salad
Kolrabi – A kind of cross between a radish and a turnip, but mild in flavour with a gorgeous crunchy texture.
50 g unsweetened dessicated coconut
2 garlic cloves
2 tablespoons rice vinegar
2 tablespoons vegetable oil
½ -1 teaspoon wasabi
2 large carrots
500 g kohlrabi
3 spring onions
15 g (weight with stalks) fresh mint
50 g pickled turnip, optional
Salt and pepper
Options you could add -a couple of thrusts of fish sauce at end to season at end…..a squeeze of lemon or lime…….. a tiny sprinkling of palm sugar or light brown sugar
2. Peel and crush the garlic and scrape into a serving bowl. Whisk in the vinegar, oil and wasabi and season. Taste, adding more wasabi to taste.
3. Peel the carrots, cut in half across the middle, then slice thinly. Cut these slices across again into small matchsticks. (also called julienne)
4. Peel and cut the kohlrabi into quarters and slice and cut into matchsticks as above. Tip the carrot and kohlrabi matchsticks into the serving bowl and toss together well.
5. Chop the cucumber into little dice, chop the spring onions, chop the mint and pop all into the bowl. Toss all together.
6. Finely chop the pickled turnip if using and stir in. Drain the coconut, squeezing out excess water with the back of a spoon and toss the coconut through the salad.
Check seasoning again. Arrange the salad leaves the edge and serve.
A japanese horseradish. Some times comes in a powder form and you need to add water to make a paste or it comes ready made in tubes. It’s very potent. My eyes started watering just thinking of an overdose of wasabi. Use with caution.