Kohlrabi, Beetroot and Celery Leaf Salad

There is celery growing in the garden, but we’re not great celery eaters. Of course, in Winter, it is an essential in all sorts of vegetable and other braises – Barley, for example – and Soups of course. It is an essential thing to have. But we are not big on celery salads, or raw sticks. Unless there is a killer dip to go with the sticks.

But our young celery brings to the kitchen the delicious celery flavour of its micro-thin stems and young, crunchy leaves. Both do go beautifully in salads and when we make a herb salad, our celery leaves and stems form a vital part. We also use it in place of flat leafed parsley. It is divine.

When I came across a recipe from Ottolenghi using Celery Leaves as an ingredient I was delighted. Moreso, as we had kohlrabi and beetroot innocently sitting in the vegetable crisper. It was meant to be. Frankly, I can’t get enough of this salad, with the beautiful crispness of the apple, beetroot and kohlrabi.

Use a mandolin to cut the beetroot, kohlrabi and apple into thin slices. This also works well if you julienne them into thin sticks (which I love). Ottolenghi suggests using Candy Beetroot for extra visual oomph – if you have them, great. If not, use your normal, run-of-the-mill beets.

I am using my purple chillies from the garden, which may be Naga Jolokia Purple Chillies (the plant does look so similar), but is more likely Purple Jalapeño. Whatever, you don’t need exotic chillies to make this work. Ottolenghi suggests urfa chilli flakes, but I say use fresh or dried chillies, whatever you have. I have also made this with Korean Chilli Flakes. Perfect.

Today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Are you after other Ottolenghi Inspiration? Try Parsley and Barley Salad, Mung Bean and Baked Carrot Salad, and Tomato and Pomegranate Salad.

We don’t have many Kohlrabi dishes, but try Kohlrabi Subzi. Or try these Beetroot Salads: Beets with a Herb Dressing, Beets with a Honey Ginger Dressing and Beetroot and Carrot Salad with Indian Spices.

Still want more? Check all Ottolenghi dishes, all Kohlrabi recipes and all Beetroot Recipes. We have written about our experiences cooking through Plenty More. We have so many delicious Salads worth exploring. Or make a cuppa and work through our Early Autumn dishes. Enjoy!

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Jicama and Green Mango Salad

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.

Are you looking for more Jicama recipes? Try Pickled Jicama, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and Lightly Pickled Jicama Salad with Citrus.

Or Green Mango recipes? Try Mango and Pineapple Salad, Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing, Vermicelli and Green Mango Salad, Pomelo and Green Mango Salad, and White Peas and Green Mango Sundal.

You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.

Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes here.

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Pickled Jicama

Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.

The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!

This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.

Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.

Are you after other interesting pickles? Try Pickled Lemons, Pickled Quinces, and Cumquat Pickles.

All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.

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Kohlrabi Subzi | A Punjabi Recipe

Not often used, Kohlrabi now features in an Indian dish

Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.

Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.

Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. It is also great as a substitute for Jicama (Yam Bean). Use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.

Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.

Are you after other Subzi dishes? Try Sweet Potato Subzi with Yoghurt, Pumpkin and Sweet Potato Subzi, and Potato Subzi.

Check for other Kohlrabi recipes here. Explore our Punjabi recipes, and browse all of our Indian collection. Or take some time and browse our easy Late Winter recipes.

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Jicama, Red Radish and Green Mango Salad

The beautiful flavour combinations of Mexico and SE Asia are found in this salad.

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here. Its season is Autumn through Winter, so I grab one or two when I see them. These past months I have kept a special eye out for them at our Central Market and have been lucky enough to find them on 3 occasions.

Are you looking for similar recipes? You might also like to try these – Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and Lightly Pickled Jicama Salad with Citrus.

Browse all of our Jicama recipes, and our Green Mango dishes. Our Salads are here, and our Radish dishes here, or just browse the Bittman Salads. Alternatively explore our Late Summer recipes.

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Spicy Radish or Jicama Salad with Coconut Milk

This salad can be made with white or red radish, jicama (yam bean) or kohlrabi. It is crunchy and delicious and full of spicy tropical flavours.

Crunchy vegetables are just made for summer time lazy eating, and this salad is perfect. In fact it can be made at any time of the year, using red or white radish, kholrabi and/or Jicama. As at least one of these vegetables is in season at most times of the year, there can be no excuse!

Are you looking for similar recipes? You might also enjoy Lightly Pickled Jicama Salad with Citrus, Vegetable Sticks with Spices, and A Host of Spring Salads.

Browse all of our Jicama recipes, and our Radish recipes. Our Salads are here, or just browse the Bittman Salads. Be inspired by our Late Summer recipes.

Continue reading “Spicy Radish or Jicama Salad with Coconut Milk”