Cucumber Kohlrabi And Spinach Salad Recipes

WARM KOHLRABI SALAD

Steps:

• Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
• Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

KOHLRABI SLAW

Steps:

• Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
• Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

ROCK {RADISH,ONION,CUCUMBER,KOHLRABI} SALAD

Steps:

• Take a fork and tine the cucumber peel of each cucumber down lengthways on all side of the cucumber. This will create a design of thin ridges down the peel. Slice in thin rounds.
• Put all of the cut and sliced vegetables in a large serving bowl.
• Sprinkle with salt or salt substitute. Let set.
• In a mixing bowl combine the mayonnaise, sour cream, sugar, celery seed and lemon juice. Stir until mixed.
• Note: cut the sugar in half if you use Miracle Whip Salad dressing.
• Pour out any water that has accumulated in the bottom of the vegetables. Drain well.
• Add your dressing or any dressing of your choice. Toss and serve.
• Wonderful to eat with mashed potatoes.
• Fix the potatoes the way you like them and this salad for a wonderful meatless meal.

KOHLRABI, CUCUMBER AND TOMATO SALAD

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat., In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.

ROCK N ROLL SPINACH SALAD

Steps:

• In a blender, pour vinegar, oil, ketchup, worcestershire, sugar, salt and onion. Blend till smooth.
• Tear the spinach leaves in bite-sized pieces into a large bowl. Toss in mushrooms, hard-cooked eggs, waterchestnuts and the crumbled bacon.
• Pour all the dressing over the salad and mix very well.
• Get a glass of wine and dig in!