From Naturally Ella

This dish is a great lunch or an easy dinner to throw together. Serve over quinoa for an extra added bit of protein or include a handful of white beans. Also, if you grab a bunch of turnips that have greens still attached- wilt them in a bit of heated olive oil and add to the dish before serving!

Serves 2 

INGREDIENTS

• 1 large turnip
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons sesame seeds
• 2 teaspoons honey
• ¼ teaspoon sea salt
• 1 tablespoon soy sauce
• 2 tablespoons minced cilantro
• 2 cups cooked barley

INSTRUCTIONS

1. Preheat oven to 375˚. Cut turnips into ¼" cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.
2. Remove turnips from oven and add the soy sauce and cilantro to the roasting pan.
3. Serve turnips over cooked barley.

From RecipeTin Japan

​This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large.

INGREDIENTS
Salad

• 300g / 0.7lb Chinese cabbage (note 1)
• 1 small apple (note 2)

Wasabi Salad Dressing

• 3 tbsp rice wine vinegar
• 2 tbsp vegetable oil
• ½ tbsp sugar
• 1 tsp wasabi paste (note 3)

Garnish (optional)

• Small green salad leaves (note 4)
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

1. If the stalk (white part) of the cabbage leaves are very wide, halve them vertically. Shred the leaves crosswise and put them in a bowl.
2. Sprinkle two pinches of salt over the cabbage, mix and leave for 5 minutes to wilt the cabbage.
3. While wilting the cabbage, add all the Wasabi SaladDressing ingredients to a jar (note 5), put the lid on and shake well until the sugar is dissolved and there are no wasabi lumps.
4. Quarter the apple vertically and remove the core. Then slice the apple thinly (about 3mm / ⅛" thick), perpendicular to the first cut so that every apple piece has a band of red skin.
5. Squeeze the water out of the cabbage as much as possible and transfer to a mixing bowl.
6. Put the apple pieces with the cabbage and mix, ensuring that the apple pieces are scattered evenly.
7. Pour the Wasabi Salad Dressing over and mix well ensuring that salad pieces are well coated in the dressing.
8. Transfer the salad to a large bowl to share or individual bowls. Scatter green leaves (if using) to decorate.

NOTES

1. I used about a quarter of the whole Chinese cabbage which was not very large.
2. I used a Kanzi apple today. Crisp apples with a balanced sweet and sour flavour such as Jazz and Jonathan are best suited to this sald.
3. The weight of my apple was about 160g / 5.6oz. After removing the core, it weighed 130g / 4.6oz.
4. I made wasabi paste from wasabi powder. It had a very strong kick when freshly made. If you are using wasabi paste in a tube, you may need to adjust the quantity as the heat varies.
5. I picked some baby beet greens from the bag of mixed green salad that I had. I could have used mizuna leaves or other small green leaves instead. Rocket greens/arugula are not suited for this salad as they have a strong flavour.
6. If you are unsure of how much kick you can tolerate, you may start with smaller quantity of the wasabi in the dressing. Taste test, then adjust to your liking.

Nutrition per serving, assuming dressing is all consumed.serving: 267g calories: 204kcal fat: 14g (22%) saturated fat: 1.1g (6%) trans fat: 0.3g polyunsaturated fat: 9.2g monounsaturated fat: 3.3g cholesterol: 0mg (0%) sodium: 210mg (9%) potassium: 464mg (13%) carbohydrates: 18g (6%) dietary fibre: 3.5g (14%) sugar: 13g protein: 2.5g vitamin a: 135% vitamin c: 118% calcium: 13% iron: 7.3%