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| Recipes |

Cucumber Kohlrabi Salad with Peanut Dressing

This salad has all the crunch, a little spice, and a bright ginger profile to balance out the creamy peanut butter. Think it’s weird to put peanut butter in your salads? Don’t knock it until you try it. I can go at this one with a spoon.

Serves 6

  • 4 cucumbers, cut into matchsticks
  • 1 kohlrabi, cut into matchsticks
  • 1 cup cilantro, roughly chopped
  • 1 cup diced scallions, green part only
  • ¼–½ green jalapeño pepper, deseeded and diced
  • 1 shallot, thinly sliced
  • 2 Tbsp sesame seeds
  • crushed salted peanuts, for topping

Peanut-Ginger Dressing

  • 2 Tbsp natural peanut butter
  • 2 Tbsp tahini paste
  • 2 Tbsp maple syrup
  • 2 Tbsp rice vinegar
  • 2 Tbsp freshly grated ginger or 6 cubes frozen ginger
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 2 cloves garlic or 2 cubes frozen garlic
  • ½ tsp salt
  • ¼ tsp crushed red pepper

To prepare the dressing, combine all ingredients in a container and mix vigorously until a smooth dressing is formed.

To prepare the salad, combine all ingredients in a bowl. Pour the dressing over the salad right before serving. Mix well. Top with crushed peanuts and enjoy.

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Tagged: Recipes