CSA member Chelsea submitted this recipe for an interesting salad. The recipe calls for napa cabbage, but I suspect you could use other cabbage as well.
Chelsea says, “I adapted my favourite Tangled Thai Salad (from Fresh in Toronto) to incorporate the kohlrabi and spring turnips from the basket this week. Soooo delicious!”
The root veggies can be julienned, grated or spiralized (made into long thin strips with a spiral slicer).
Tangled Thai Salad
- 1 cup napa cabbage chopped
- ½ cup peeled raw carrot spiralized or julienned
- ½ cup peeled kohlrabi julienned
- ½ cup spring turnips peeled and grated (or raw yellow beets)
- 4 tbsp Peanut Lime Dressing recipe follows
- 3 thin slices cucumber halved - optional
- 2 tsp chopped raw peanuts optional
- Crispy tofu recipe follows (optional)
- ¼ lime optional
Peanut Lime Dressing
- 1 tbsp ginger peeled and chopped
- 3 cloves garlic peeled and minced
- ¾ tsp sambal oelek a South Asian chili sauce
- 2 tbsp cilantro densely packed
- 2 tbsp natural peanut butter
- 2 tbsp lime juice plus 2 tsp
- 1 tbsp rice vinegar
- 1 tbsp plus ½ tsp tamari a type of soy sauce
- 1-½ tsp organic sugar
- 2 tsp coconut milk
- ¾ tsp sesame oil
- ½ cup sunflower oil
- 2 tbsp. canola oil
- 1 block firm tofu drained ahead of time, if possible
- 1 ⁄4 cup tamari or soy sauce
- 1 ⁄4 cup nutritional yeast (tasty yeast)
Put cabbage into a large bowl, top with carrot, kohlrabi and turnips strands and drizzle with Peanut Lime Dressing. Mix.
Garnish with crispy tofu, cucumber and peanuts.
Peanut Lime Dressing:
In a blender, purée all but sunflower oil. With blender running, add oil in a thin stream. Makes 1 cup, enough for 4 salads.
Heat oil in skillet. Press and drain tofu if possible. Slice into approx. 1” cubes. Dip pieces in tamari and then nutritional yeast. Fry until crispy.