Russian Korean-Style Kohlrabi Salad with Apples, Radishes and Spicy Salad Topper

  , , , , ,   

December 25, 2016

Recipe by At the Immigrant's Table


1 onion, minced finely

1 large kohlrabi or 2 medium

1 Granny Smith apple

4 radishes

1 cup NaturSource spicy salad topper crunch

Russian Korean-style marinade:

4 garlic cloves, minced

1 quarter cup white vinegar

1 quarter cup vegetable oil, or very delicate olive oil oil

1 TSP coriander seeds, ground

1 teaspoon cayenne pepper, ground

1 tablespoon sugar or maple syrup

salt and pepper to taste


1Preheat a pan to medium heat. Add 2 TBs vegetable oil and onions, and saute for about 10 minutes, until onion is golden. Remove from pan and set aside.

2Using a mandoline, a grater or your mad knife skills, slice kolhrabi and apples into matchsticks. Slice radishes very thinly.

3Mix all marinade recipes together in a jar, and shake well to blend.

4Mix sauteed onions, kohlrabi, apples and radishes in a large bowl. Pour marinade over, and mix well to combine. Let rest in fridge for 4-5 hours or overnight for flavours to blend.

5Top with spicy salad topper crunch from NaturSource right before serving. Salad will keep well for a week, though there's no way it'll last that long.


0 Reviews

All fields are required to submit a review.