Grated Carrot, Kohlrabi and Radish Salad
Published January 18, 2011
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes, plus 1 hour's refrigeration
- Rating
- Comments
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Ingredients
1 ½ pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
Kosher salt to taste about ½ teaspoon
1 ½ cups water
1 tablespoon sugar
½ cup rice vinegar
2 tablespoons slivered mint leaves or chopped cilantro optional
Nutritional analysis per serving (6 servings)
7 grams carbs; 33 calories; 2 grams fiber; 184 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the grated or julienne vegetables in a large bowl, and toss with about ½ teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
- Step 2
Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
- Step 3
Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.
Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.
Private Notes
Comments
We made w/ equal parts carrot, daikon and kohlrabi. It tasted too cabbage-y however, so we added a grated apple, which much improved the result.
This is a good summer slaw. I use a bit more salt, and I like apple cider vinegar instead of rice vinegar. Cilantro doesn't do much here but fresh mint is great. I also like adding finely chopped hot peppers (such as serrano) at the end.
After rinsing the salted vegetables, used a salad spinner to remove the excess moisture. After reading the other comments, I gave the pickling marinade a boost. Made it with 1c water, 1 c rice vinegar, 2Tb sugar, 1/2 tsp red pepper flakes(could have used more), and a sliced garlic clove. Didn’t have radish, so added thinly sliced yellow onion. Dressed the salad with chopped cilantro, a drizzle of toasted sesame oil, and squeezed fresh lime juice. It tasted fresh, and bright, nice mix of flavors
allow time for grating...
I ended putting fresh lemon juice as the vinegar wasn't pronounced enough and I wanted a little more acidic salad.
Made with kohlrabi, carrot and cherry belle radish (not daikon) to use up the week's CSA haul. The flavor really comes together after 24+hrs in vinegar mixture. Fresh mint gives it a nice pop. A nice, simple way to use up root vegetables that goes well with a variety of main courses.