Sarah Kagan’s Kohlrabi, Carrot & Apple Slaw #SaladFest2013

You know those times when you just want to sit down and eat the whole bowl img_58662of something. It’s that bottomless pit syndrome, that little nagging in your jaw that begs you ‘up down up down’… a case of the ‘noshes’ as I like to call it.

It also comes as no surprise that the desire to eat forever usually strikes when something sweet [dark chocolate, chips, popcorn, and swedish fish to name a few] hits your lips. And while those little red fishes taste oh so good going down, they don’t usually leave you feeling great at the bottom of the bag.

This slaw is my new go-to eat-the-whole-bowl food. You most likely already have all the ingredients in your fridge, and it comes together in minutes leaving you with little time to be distracted by other things [like the bag of Snap Pea chips you bought yesterday].

The kohlrabi satisfies the need for something to crunch on, and the apples and raisins add a natural sweetness. Not a drop of oil in site, this quick slaw is perfect for cravings, hot summer days, lazy afternoons, and any time in between.

sarah kagan slaw

Kohlrabi + Carrot + Apple Slaw
Servings: 4 [unless I’m there.. in which case maybe 1.5]
Time: 15 minutes

  • 3 carrots, peeled and grated
  • 1 apple, cored and grated
  • ½ kohlrabi, skin removed and sliced thinly
  • ¼ c. raisins
  • juice of ½ a lemon
  • 1 t. honey [add more or less depending on the sweetness of your apple]

Directions

Grate the carrots and apple.

Slice the kohlrabi into thin matchsticks, and then cut into little pieces.

Add a handful of raisins. Add lemon juice + drizzle with honey.

Toss well to combine.

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Sarah moved to Brooklyn last fall and currently serves as the Director of Wellness Food Education for Butter Beans Kitchen, where she teaches tiny tots the joys of getting messy in the kitchen. You can follow Sarah’s kitchen chronicles on her blog, www.beyondthebatter.org, or spend some one on one time with the girl behind the batter at a private cooking class or party. From pancakes to tier cakes, Sarah loves all things food related, and she loves sharing her passion with others.

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Technique: Apple Chips

Ok, let’s just get this out of the way. This is not a recipe. It’s a technique. We know it’s a little funny that we’re not giving you a recipe with this video from a chef, but sometimes having a new perspective on an old favorite can be even better than a brand new recipe.

For really awesome recipes on a regular basis you can check out Quinn’s website over here.

Quinn’s Apple Chips
Serving: 1
Time: 2 minutes

  • 1 apple

Directions
Slice off a portion of the apple, just avoiding the core. Put the flat surface down then thinly slice into chip-like pieces. Cut off another chunk of apple, avoiding the core and continue to slice. Keep going until you’ve chopped the whole apple into chips. For an extra treat dip chips in cinnamon and enjoy!

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Recipe: Caraway Cabbage Salad

Slaws have a bad rap for being a messy mayo-filled BBQ staple but we’re on a mission to resuscitate the slaw’s reputation and give it the good name it deserves.  This one here is full of good for you ingredients.  That hit of caraway seeds in the dressing is what really gives this meal a makeover.  Bring this slaw to your summer BBQ and it will certainly re-set the standard for feel good food.

What other healthy foods are you bringing to your summer BBQs?  Let us know in the comments section below!

Caraway Cabbage Salad 

Servings: 4
Time: 10 minutes
  • 1/2 Cabbage (any kind), shredded
  • 1 apple, sliced in match-sticks OR 1 cup fresh figs, sliced
  • ¼ cup black sesame seeds or sliced almonds (optional)
  • 2 Tablespoons yellow raisins of dried cranberries

Sweet + Spicy Cider Dressing

  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced ginger
  • 1 teaspoon caraway seeds
  • salt & pepper, to taste

Directions

Thinly slice the cabbage and apples/figs.  Using a madolin will greatly help as it can be hard to get the cabbage paper thin (you can also buy prechopped cabbage.  We do that!).

*NOTE: The thinner it is the better it will taste and the easier it will be to eat.

In a separate bowl (or jar) combine the ingredients for the dressing.  Mix very well to combine.

Pour as much of the dressing as you like over the salad mix then toss thoroughly.  (save the rest of the dressing for future use on grains, greens or as a marinade) Garnish with nuts/seeds and dried fruit.

***In the winter you could sauté the cabbage and serve this warm!***

 

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