Today it was time to pick kale from the garden again so I decided to try a salad. If the kale keeps growing at this pace, I may have to come up with a ‘100 Ways to Fix Kale’ recipe book! There is something really satisfying about walking into the backyard and picking salad ingredients from our garden — kale and green onions. The kohlrabi and cabbage were provided by our good friends at Johnson’s Backyard Garden (JBG). I was so into my salad chopping that I forgot to take a picture of the kohlrabi, but you can see a picture on the JBG website. This is another new veggie for us — it is very unique looking and it has a cabbage-like taste. As long as we are talking about our locally sourced salad, I should mention that all the other ingredients came from our always popular Central Market.
The thing I love about this salad is the crunchiness of all the vegetables, the toasted nuttiness of the walnuts and the sweet and sour dressing — not to mention how colorful it is.
- 5 cups kale, thinly sliced (stalks removed and discarded)
- 2 cups green cabbage, shredded
- ½ cup kohlrabi, thinly sliced
- 1 cucumber, chopped
- 2 celery stalks, chopped
- ½ red bell pepper, chopped
- 1 bunch green onions, chopped
- ½ cup walnuts, toasted and chopped
- 1 lemon, juiced
- ¼ cup olive oil
- 1 tablespoon maple syrup
- In large bowl, add the sliced kale, cabbage, kohlrabi, cucumber, celery, red bell pepper and onions.
- Heat a skillet on medium high and add walnuts. Stir frequently and cook about 5 minutes.
- Combine lemon juice, olive oil and maple syrup in a jar and shake to mix.
- Toss the salad with the walnuts and salad dressing.