Kohlrabi and Cucumber Salad with Cashew Wasabi Dressing

Print Friendly, PDF & Email

Kohlrabi and Cucumber Salad with Cashew Wasabi Dressing

This simple vegan salad is enhanced by the slightly spicy wasabi dressing. Instead of kohlrabi, you can also use large white radish or daikon radish.

Ingredients:

2 cups (300 g) kohlrabi, peeled and sliced
1.5 cups (200 g) cucumber, halved, seeded, and sliced
5 sprigs dill weed, divided
4 Tbsp raw cashew nuts
2 Tbsp lemon or lime juice
2 Tbsp water
1 Tbsp wasabi paste
1 tsp maple syrup (optional)
1/4 tsp salt

Instructions:

  1. In a bowl, place kohlrabi and cucumber slices and 2 sprigs of chopped dill weed.
  2. In a blender, place the remaining dill, cashew, lemon juice, water, and wasabi and blend well. Adjust the taste with salt and maple syrup.
  3. Pour the dressing over the vegetables and toss well.
  4. Refrigerate for a couple of hours or longer, infuse love and serve!

Servings: 4

Leave a comment

*