Asian Cole Slaw

By Sara Weisman, Salem Depot

I made a great cole slaw from this week’s kohlrabi and broccoli and thought I would share the recipe. The taste is mild, with sweet and piquant flavors. I served this as a side dish to cold sesame noodles and took both dishes to a picnic at the beach.
1 head kohlrabi, peeled
1 broccoli stem, peeled
1 carrot
1 Tblsp. rice wine vinegar
1 Tblsp. lime juice
2 Tblsp. canola oil
1/2 tsp. toasted sesame oil
1 Tblsp. sugar
salt and pepper, to taste

Use a food processor or hand grater to finely julienne the kohlrabi, broccoli stem, and carrot. In a separate bowl, whisk together the rice wine vinegar, lime juice, canola oil, sesame oil, and sugar. Toss the vegetables together with the vinaigrette and salt and pepper to taste. The slaw should be made at least an hour in advance so the vegetables have a chance to “pickle” in the vinaigrette. Garnish with scallions and toasted sesame seeds just before serving, if desired.


Seared Spinach

  • 1 bunch spinach or other “light” green – chard and arugula work well.
  • 1 tbsp butter or other cooking oil
  • salt and pepper to taste
  • 2 or more cloves of garlic, finely chopped
  • 2 to 3 tablespoons lemon juice

Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.

Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.

Serve immediately.

Slow-Cooked Kale

  • 1 bunch kale, collards or other “toothy” green, cleaned and chopped.
  • 2 cloves chopped garlic
  • 1 onion
  • Other cup or so of chopped  veggies – carrots, green peppers, etc. Optional
  • 1 cup stock (I prefer chicken)
  • Salt and pepper to taste

Mix everything together in a medium pot with a tight-fitting lid and simmer for 1/2 hour or until desired tenderness.

Optional additions include hot sauce, soy sauce, or double/triple the stock to make a soup.