My dear friend Anna is a gung-ho nutritionist, an entrepreneur to be reckoned with, artful in preserving summer’s gifts in neatly stacked, tantalizing mason jars, artisan of exquisite soap, and most importantly, the queen of shredded salads.
On the rare occasion that Anna misses a potluck, surely everyone notices the gaping hole where her bowl of vitality should sit; a bottomless game of pick-up sticks, with magenta and sunflower beets and purple carrots and mascarpone-colored turnips and kohlrabi criss-crossing in every direction. Anna’s dressings are inspired by creamy bases like Tahini and familiar olive oil with dabs of honey or agave. What I love most about these salads is that Anna is damn proud of them! I can always count on her to spoon a big bite and say, bursting with pride and excitement, “try this!”
This, my fellow eaters, is the greatest gift in Winter – turning those dependable roots into a cold, refreshing bite that breaks our bodies’ habit of eating warm, indulgent foods
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- 5 cups kohlrabi, shredded
- 5 cups carrot, shredded
- 2 tablespoons lemon juice
- 3 tablespoons yogurt
- 1 teaspoon coriander seed, toasted and ground
- 1 teaspoon garlic
- 1 teaspoon honey
- 1 teaspoon mint leaves, crushed dried mint leaves, or minced fresh mint
- ½ teaspoon, salt
- ¼ teaspoon pepper
- You can choose to shred the kohlrabi and carrots in various ways, either using a simple carrot grater, slicing thinly with a knife, or grating the vegetables in a food processor. Put the shredded vegetables in a large serving bowl.
- If you haven't done so already, toast the coriander seeds in a dry saucepan until they become aromatic, and grind them in a mortar and pestle, or on a cutting board using the bottom of a mug.
- In a small bowl, whisk together the remaining ingredients.
- Toss the dressing with the kohlrabi and carrots, and garnish with mint leaves. Devour!
- Note: these salads get better with age, as the vegetables marinate in the dressing. Don't be afraid to save leftovers for tomorrow's lunch!