You might not think that this salad is Mexican, but I had something similar at a Mexican restaurant the other night and was inspired to post it. Actually, the more that I think about it, the less Mexican it seems. Here goes nothing. . .
This past Summer in Oregon, we visited an organic farm on the coast. The farmer there told us that she ate kohlrabi cut in a julienne on her tacos, as if it were jicama. That idea seemed genius to me. The other night my friend and I went for dinner to a Mexican restaurant here in the city. I ordered a side dish made with raw sliced cabbage, jicama, and cucumber tossed with sesame oil and toasted pumpkin seeds. We couldn’t get over how delicious it was, and I really wanted to post a salad like that on this blog. I wanted to use kohlrabi instead of jicama, because it is a local vegetable with a similar texture and flavor. They are both crispy and refreshing. I decided to steam the cabbage for my version, because I love the dreamy color of purple cabbage when it is cooked.
You do not really need to measure much. I peeled 1 large carrot, 1 bulb of kohlrabi, and removed the outer layers of the purple cabbage. I only used half the cabbage head and saved the rest for later. I sliced the cabbage very thinly, and then grated the carrot and kohlrabi with a cheese grater. I steamed everything lightly together and seasoned it with salt and pepper. I then transferred them to a large bowl, where I tossed them with apple cider vinegar, lime juice, and walnut oil (you can use olive oil or sesame oil). I then added a couple tablespoons of toasted pumpkin seeds. This is a simple side dish that is light, but appropriate for Winter. It makes a large quantity, which is enough for 4 people, and maybe more than that. It is always nice to have a bit leftover for lunch the next day.