Saturday, 17 August 2013

Carrot Kohlrabi Asian Slaw

We're back from the wilderness and I'm craving raw fresh food.  Backpacking our food in was a lot of fun, but by day five, the fresh options are gone.  Dried fruits and veggies just can't shine a light to the taste of locally grown produce.  Coming home to a hot shower and a crisp salad was pure bliss.  A slaw of kohlrabi and carrots might sound a little dull, but this salad is anything but.  Crunchy and filling, it makes a perfect lunch for home or on the road.  Don likes his on a bed of lentils, to up the protein while I prefer it on it's own. 
If you can find some locally grown carrots and kohlrabi, it will taste even better.  The sweetness of the veggies really shines against the sour rice wine vinegar and savoury sesame oil.  If you don't own a mortar and pestle, you could try a blender to make the dressing.  Just throw all the ingredients in and give it a whirl to crush the fennel seeds a little. 

Carrot Kohlrabi Asian Slaw

adapted from Orangette

2 kohlrabi
2 large carrot, peeled
1 tsp. fennel seed
2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt, or more to taste
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
1 tsp. toasted sesame oil
1/4 cup hemp seeds
1/4 cup toasted cashews, chopped
1 cup cooked French lentils (optional)

Peel the kohlrabi and carrots and trim ends.  Slice and julienne as thin as possible into little matchsticks.  A mandolin would work well, or a very sharp knife.
In a small dry skillet, toast the fennel seeds over medium heat until they begin to brown slightly and smell toasty.  Be careful not to burn them.  Place in a mortar and pestle or spice grinder, and grind them into a coarse powder.

In a mason jar combine the fennel seeds, vinegar, salt, pepper.  Add the olive oil and sesame oil and give it all a good shake. Pour over the vegetables and toss to coat.  Top with hemp seeds and toasted cashews.  Serve on a bed of lentils (optional).

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