Kohlrabi and cucumber

Kohlrabi and cucumber

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Kohlrabi has a fresh, sweet kind of light taste. Eating it raw like carrots or using it in salads is very much inspired by the Asian kitchen. I also like to use ginger raw in salads. When I cook everyday meals I focus firstly on whether my main ingredients are in season, and then after that I want to bring the world into my kitchen, and I really enjoy the diversity of flavours. It is interesting: when you look at old Scandinavian cookbooks, they used spices in both cooking and baking, and ginger was often used in preserving. The spices travelled up through Europe from the New World then ended up in Hamburg, a trading centre for Scandinavia and a bridge to a bigger culinary world.

Ingredients

Quantity Ingredient
400g kohlrabi
2 cucumbers
50g cashew nuts
a small bunch chives
freshly ground black pepper

For the dressing

Quantity Ingredient
2 tablespoons freshly grated ginger
2 tablespoons soy sauce, plus extra to serve
1 teaspoon honey
1 tablespoon sesame oil
2 tablespoons lime juice, plus extra to serve

Method

  1. Peel and halve the kohlrabi, then cut it into thin slices and place it in a big mixing bowl. Cut the cucumbers lengthways, scrape out the seeds, cut into slices 5mm thick and add to the kohlrabi. Toast the cashew nuts in a dry frying pan for a few minutes, then roughly chop and allow to cool. Cut the chives into 5-cm lengths. Add to the bowl.
  2. Now make the dressing. Whisk all the ingredients together and mix in the salad just before serving. Add pepper and soy sauce to taste, and perhaps a little lime juice for acidity and serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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