A few weeks back, I made a butternut squash noodle pasta with kohlrabi greens. The green tips of the vegetable had a wonderful earthy and refreshing taste. Today, I’m taking the actual vegetable and spiralizing it. After I spiralized the kohlrabi (so easy!) and tasted a noodle, I knew it would be perfect in a crunchy and light salad with a sweet dressing.
There’s another reason why I’m eating healthy today. Last night, Lu and I hosted a birthday bash for his 35th. Thirty-five. 35. That’s 5 years away from the big 4-0. I’m 26, so I’m still in that “birthday parties are the best!” stage of life and had a blast entertaining our friends. The evening was full of laughs and celebratory clinking of glasses… and of course, lots of cheese, drinks, and desserts. As a result, I needed something low-carb and gluten-free today (on Halloween.) By the way, Happy Halloween!
Spooky witch, right?
Instead of noshing on leftover Milk Bar birthday cake truffles and brie, I made this noodle salad with fresh arugula. Kohlrabi has a delightful taste that’s similar to jicama. I spiralized a green apple to throw in the mix, which camouflages any bitterness from the kohlrabi noodles. The honey-dijon dressing ties it all together. I always choose country dijon in my dijon vinaigrettes – it creates a grainy texture that adds a kick to your meal. The dressing works fabulously with the walnuts and goat cheese and gives this salad a heartiness.
A couple pointers before we get to the spiralizing tutorial:
1. Make sure that both ends of the kohlrabi are sliced off flatly and evenly as possible.
2. Secure the kohlrabi firmly into the spiralizer.
3. Use some strength! When spiralizing harder veggies, it’s important to place pressure on the handle and push towards the blade.
How to Spiralize a Kohlrabi
Step 1: Chop off both ends of the kohlrabi so that they are flat.
Step 2: Peel the kohlrabi completely, making sure that there is no purple skin left.
Step 3: Place the kohlrabi into the spiralizer, firmly securing the vegetable into the spiralizer.
Step 4: Crank the handle with the teeth, while using the bottom handle for leverage. Don’t be afraid to add some pressure – firmer vegetables take extra pressure.
TA-DAH! Now that you’ve spiralized your kohlrabi, use the noodles in this beautiful salad!
- 1 kohlrabi, peeled, Blade C
- 1 green apple, Blade C
- 1/4 cup crumbled goat cheese
- 2 tbsp chopped walnuts
- 1 tbsp dried cranberries
- 1 handful baby arugula
- For the dressing:
- 2 tbsp honey
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tbsp country dijon mustard
- salt and pepper, to taste
- Place all of the ingredients for the dressing in a bowl and whisk together. Taste and adjust to your preference.
- Place the arugula and kohlrabi and green apple noodles in a bowl and pour over desired amount of dressing.
- Top noodles with goat cheese, dried cranberries and walnuts. Enjoy!