Dinner Tonight: Chilled Shrimp with Autumn Slaw
The best part about this recipe is how the ingredients (apple, cabbage, kohlrabi) scream late fall, yet the flavors feel more like a summer snack. Instead of having to use a bunch of out-of-season ingredients, this one utilizes fall ingredients in a new way. This recipe is even easier if you have precooked shrimp, like the ones I had hanging out in the freezer. Fresh ones would probably taste better, but then you'd have to poach them, let them cool, and peel them.
This is the first time I'd ever bought kohlrabi, and I had to ask the nice man working in Whole Foods to make sure I was buying the right thing. It has a hard outer layer and was kind of a pain to peel. But underneath was an applelike center that grated easily. Everything else about the recipe is a cinch, and not much harder than tossing everything into a very large bowl. But I still have one more bulb of kohlrabi.
Anybody know what to do with it?
Chilled Shrimp with Autumn Slaw
- serves 2 to 3 -
Ingredients
2 cups green cabbage, sliced thinly
1 1/2 teaspoons salt
1 cup apple, peeled and grated
1 cup kohlrabi, peeled and grated
1/4 cup canola oil
2 teaspoons lemon juice
2 tablespoons apple cider
1 1/2 teaspoons ground coriander
Pinch of black pepper
16 to 20 medium shrimp, cooked, tails and heads removed
Procedure
1. Toss the cabbage into a large bowl with the salt. Set aside for half an hour.
2. Meanwhile, combine the apple, kohlrabi, canola oil, lemon juice, apple cider, coriander, black pepper, and the shrimp.
3. Squeeze as much of the liquid out of the cabbage as possible. Dry on paper towels and then toss with the rest of the ingredients. Season with salt if needed.
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6 Comments:
Things sounds, and looks, delicious. I love the combination of apple and seafood.
simon at 4:58PM on 12/03/08
What to do with extra kohlrabi? Make kohl slaw of course!
lewinski at 5:44PM on 12/03/08
You can just slice the kohlrabi and eat it with other raw veggies and your favorite dip or hummus.
lindaf at 6:02PM on 12/03/08
I"m all for the raw sliced kohlrabi. Growing up we used to eat these out of hand, like an vegetable apple (after cutting off the outer skin, of course). They have a great mild taste and crunch and should be appreciated on their own.
mh330 at 6:36PM on 12/03/08
I"m all for the raw sliced kohlrabi. Growing up we used to eat these out of hand, like an vegetable apple (after cutting off the outer skin, of course). They have a great mild taste and crunch and should be appreciated on their own.
mh330 at 6:36PM on 12/03/08
This one looks great!
You can make a lot of salads with colrabi: grate it, mix with finely chopped red onions and chopped dill and add sour cream, or mix it grated with apples, chopped nuts, parsley and ham stripes with a light vinaigrette. You can even make a casserole with cubed colrabi, cubed ham and bechamel sauce - colrbi it gets very soft and almost creamy when cooked.
Queenforoneday at 3:23AM on 12/04/08