Ottolenghi's Cabbage & Kohlrabi Salad

        From the blog For Love of the Table

1 medium kohlrabi (8 to 9 oz.)

1/2 white cabbage (8 to  9 oz.)

1 garlic clove

6 tablespoons lemon juice

6 heaped T. roughly chopped dill

1 cup dried tart cherries (roughly chopped if very large)

grated zest of 1 lemon

1/4 c. olive oil

2 cups alfalfa sprouts

salt and pepper to taste


Peel the kohlrabi and cut into thick matchsticks that are about 1/4 inch wide and 2 inches long. Cut the cabbage into 1/4-inch-thick strips.


Using a microplane zester, grate the garlic clove into the lemon juice and let sit for five minutes or so.


Put the cabbage, kohlrabi and lemon juice with garlic, along with all the remaining ingredients except the alfalfa sprouts, in a large mixing bowl. Using your hands, massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and cherries. Let the salad sit for about 10 minutes.


Add most of the alfalfa sprouts and mix well again with your hands. Taste and adjust the seasoning; you will need a fair amount of salt to counteract the lemon. (If the salad seems well-seasoned and it is still a bit sharp for you taste, give it a small drizzle of honey and toss again.)


Use your hands again to lift the salad out of the mixing bowl and into a serving bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.  Serves 4 to 6.


(Recipe from Plenty by Yotam Ottolenghi)