I made a kohlrabi slaw the other day, and it was so good I now dream about it. Seriously. I cannot stop thinking about this salad, and I plan to bring it to any cookouts I attend this summer. Triple K–because of course I could not call it KKK–is for the kale, kiwi fruit, and kohlrabi. I tried making up a name using some or all of the ingredients but it sounded like the title of a picture book or first line of a nursery rhyme.
Quinoa, kohlrabi and kale
Saw little kiwis on sale.
They said, “In a pinch,
Tahini’s a cinch
To make this new salad prevail.”
I scored several kohlrabi bulbs on markdown in the produce department last week. After I sated myself on raw kohlrabi chips, I was poking around in the depths of my brain for something new I could try. I didn’t feel like heating the oven to roast the kohlrabi–Did you hear how hot it was in Massachusetts last week? I don’t know why I thought to shred it instead, but I am so glad I did because I love this as a moist base for a salad.
In fact, I went on to shred summer squash into a quinoa pilaf later in the week, and that was also a hit. But I’m getting ahead of myself.
I had seen a recipe on Semi-Sweet Online for Sesame Garlic Chicken, Spinach With Tahini Sauce and Roasted Peanut Quinoa that I was planning to make later in the week. I decided to try the tahini sauce from that recipe as a dressing for the Triple K Quinoa.
What a great idea! If I do say so myself.
I made my salad with hot quinoa and raw kale. You might prefer to steam the kale a bit before adding to the salad or substitute raw spinach instead. Just don’t cook the color out of the kale. You could, of course, use cool quinoa if you have some leftover quinoa begging to come out and play with your veggies.
My grocer had some small kiwis on sale last week. Six fruits for $1.29. Good deal, but they were tiny. I used one kiwi fruit per serving, but if you have larger fruits you would probably only need two or three for the whole salad. I recommend combining all the ingredients except the kiwi fruit and refrigerating the salad for at least an hour. Add the kiwi right before serving or arrange it separately from the slaw as in the photos, otherwise the fruit will give up its water and make the salad soupy.
I think you could substitute strawberries for the kiwi, and the red would look stunning against the green, but the kiwis tasted perfect with this salad, and I was not inclined to test a substitution.
By the way, if you think the word tahini might put off the less adventurous members of your family, I wouldn’t even mention it. The flavor is very mild, and few will know what it is that tastes so good.
Triple K Quinoa with Tahini
- 1 cup grated kohlrabi (about 2 medium bulbs)
- 2 cups cooked quinoa
- 2 cups chopped kale
- ¼ cup frozen edamame, cooked
- Tahini dressing
- 4 small kiwi fruits
Tahini Dressing for Triple K Quinoa
- 3 tablespoons tahini
- 2 tablespoons rice vinegar
- 1 tablespoon Bragg’s liquid aminos
- 1 tablespoon apple juice
1. If you do not have quinoa already cooked, cook ⅔ cup rinsed quinoa in 1⅓ cups water for 15 minutes.
2. If you do not care for raw kale, steam it for 2-3 minutes.
3. Cook the edamame according to package instructions.
5. Grate the pared kohlrabi on a cheese grater.
6. Whisk together dressing ingredients.
7. Combine kohlrabi, quinoa, kale, edamame, and dressing.
8. Place in refrigerator for at least an hour.
9. Garnish with peeled and chopped kiwi fruit when serving.
Quick Quinoa Diet Update
I weighed myself this morning, and I have lost another two pounds. This sugar experiment is exactly what I needed to kick start some more weight loss.
What about you? Do you love kohlrabi? Is Triple K Quinoa a salad you would try at your house? Talk to me in the comments.
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