Yesterday, I had the pleasure of getting lunch with Bowen of Bowen Appetit and Sarah of Wisconsin From Scratch.
While Sarah and I primarily write about our lives and develop recipes that focus on local ingredients and local stories, Bowen has the added bonus of teaching cooking classes in the Madison area. I’ve taken some of her classes, and she’s wonderful, so I highly recommend you do the same.
We have a little Madison Food Blogger get together every couple months or so, which I always look forward to. Hilariously, we all ordered the same thing (Brussel Sprout Salad and a cup of soup) at Cooper’s Tavern, one of my favorite lunch spots in Madison.
We brainstormed some interesting ways we can pool resources and support each other. That’s why I love the blogging community, the Madison one specifically—there is no sense of competition, it’s only about helping build something that’s good for everybody.
But onto the slaw salad/salad slaw…whatever you want to call it. I took some inspiration from Bowen’s last post (this yummy looking creamy parsnip soup with crispy prosciutto). Not in the recipe, but in her message: we’ve got a long winter ahead of us, so don’t get too excited and jump head first into root vegetables quite yet. Remember that we live in Wisconsin, and, she says, “Think about February.”
So there is plenty of time for creamy squash soups and overdosing on sweet potatoes. For now, let’s focus on something that keeps one foot in fall while the other is just lightly toeing into winter.
With that in mind, I finally gave in and went with a kohlrabi slaw salad. I’ve been known to over complicate things, and this CSA season kohlrabi has not been my friend. Until today.
This kohlrabi, apple, and walnut slaw salad was an easy win.
- 1 medium kohlrabi, peeled and julienned
- 1 large red apple, julienned
- ½ cup walnuts, chopped
- 4 large scallions, chopped
- 2 tablespoons apple cider vinegar
- ¼ cup walnut oil
- 3 teaspoons maple syrup
- salt and pepper to taste
- In a large bowl, mix together julienned kohlrabi and red apple pieces. Add walnuts and scallions.
- In a small bowl, whisk together apple cider vinegar, walnut oil, and maple syrup.
- Combine dressing with vegetables and toss. Season with salt and pepper to taste.
Is a interestryng combination but is not bead
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