Recipes & Food Styling

Produce in peak season shines in this light, lovely, and flavorful salad!

I could eat this all at once! A dear friend made this salad for an Independence Day picnic recently in her fabulous garden! She has 70+ varieties of hostas growing, but this salad was even more impressive! I almost asked to take the rest home!

This recipe is from The Kitchn. I used  oranges instead of lemons and pink Himalayan salt instead of kosher salt. It turned out great. I will definetly be making this regularly. Next time, I will include just a tiny bit less garlic and dill.

The maple syrup in the dressing adds subtle flavor and texture. The orange makes it bright and fresh. The dried cherries are the perfect little punch of flavor. The sunflower seeds add some crunch.

Kohlrabi provides Vitamin C and fiber.

Kohlrabi and Green Cabbage Salad

Makes 4-6 servings

4 medium bulbs kohlrabi

3 cups shredded green cabbage

1/4 cup dried cherries

 1/4 cup sunflower seeds

1/4 cup coarsely chopped fresh dill

1/4 cup extra virgin olive oil

3 tablespoons pure maple syrup

Zest of 1 lemon

Juice of 2 lemons

1 garlic clove, minced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

In a large mixing bowl, combine all of the ingredients. Use a large spoon to mix all of the ingredients together until well combined.