Sunday, May 28, 2017

Kohlrabi Slaw with Tahini Dressing

So after all that about trying to gain weight, this is the kind of thing I've been eating that prevents it.  Putting chickpeas in slaw to make it nutritionally a main dish simply does not provide enough calories for an active person who is not on a weight loss program.

That said, I really liked the dish.  It also gave me the chance to use the food processor without having to hunt in the hall closet for it.  I so love having everything back in the pantry.  Although, I do still sometimes head down the hall for things before remembering they are where they ought to be.

1 bunch (usually 3) kohlrabi
1 large carrot
1 small shallot
1 C greens; I used beet
1 15oz can chickpeas
*2 Tb tahini paste
*2 Tb lemon juice
*3 cloves garlic, minced
2 Tb plain Greek yogurt
1/2 tsp salt
*orange for garnish (optional)

1.  Peel the kohlrabi and carrot.  Run through the shredder attachment on the food processor.  Thinly slice shallot, or toss it in the processor, too.  Drain and rinse the chickpeas.  Chiffonade the greens.  Toss all together in a large bowl to distribute.
2.  For the dressing, combine tahini, lemon juice, garlic, salt, and yogurt.  If it seems too thick, add water until it's thin enough to coat the salad evenly.

3.  Toss together shredded veggies and dressing.  You can serve this room temperature or chilled.  Unlike a vinegar-based coleslaw dressing, you don't have to let this sit and marinate.  It will have the same texture right away as days later.  Garnish with orange slices if desired.

Serves 8-10 as a side

Difficulty rating  :)

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