Kohlrabi and Cucumber Salad With Cashew Wasabi Dressing

I remember the first time I tried kohlrabi. It was at a farmer’s market, and I was drawn in by its unusual, almost alien appearance. The vendor handed me a slice, and I was instantly hooked by its crisp, slightly sweet flavor, reminiscent of both a turnip and a cabbage. Now, years later, kohlrabi holds a special place in my culinary heart, and this simple salad, brightened by the zing of wasabi, is one of my favorite ways to showcase its unique character.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4
• Yield: About 4 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 2 cups kohlrabi, peeled and sliced
• 1 1/2 cups cucumbers, halved, seeded, and sliced
• 5 sprigs dill weed, divided
• 4 tablespoons raw cashew nuts
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• 2 tablespoons water
• 1 tablespoon wasabi paste
• 1 teaspoon maple syrup (optional)
• 1/4 teaspoon salt

Equipment Needed

• Cutting board
• Knife
• Large bowl
• Blender

Instructions

1. In a large bowl, combine the kohlrabi and cucumber slices. Chop 2 sprigs of the dill weed and add them to the bowl.
2. In a blender, place the remaining 3 sprigs of dill weed, the cashew nuts, lemon juice (or lime juice), water, and wasabi paste.
3. Blend the mixture until it is smooth and creamy. You may need to stop the blender occasionally to scrape down the sides to ensure everything is fully incorporated.
4. Taste the dressing and adjust the seasoning with salt and maple syrup (if using). The maple syrup adds a touch of sweetness to balance the wasabi’s spice.
5. Pour the dressing over the kohlrabi and cucumber in the bowl.
6. Toss the salad gently to ensure the vegetables are evenly coated with the dressing.
7. Refrigerate the salad for at least two hours, or even longer, to allow the flavors to meld together. This also helps the vegetables to become even more crisp and refreshing.

Expert Tips & Tricks

• Kohlrabi Preparation: When preparing kohlrabi, be sure to peel it thoroughly, as the outer skin can be quite tough. Depending on the size of the kohlrabi, you might find that the very center is slightly woody. If so, simply cut out the core before slicing.
• Cashew Cream Perfection: For the creamiest dressing, consider soaking the raw cashews in warm water for about 30 minutes before blending. This will soften them and make it easier to achieve a smooth texture. Drain the cashews well before adding them to the blender.
• Wasabi Intensity: The intensity of wasabi paste can vary greatly. Start with a smaller amount, such as 1/2 tablespoon, and then taste and add more until you reach your desired level of spiciness.
• Make-Ahead Magic: This salad is a fantastic make-ahead dish. The longer it sits, the more the flavors develop. Prepare it a day in advance for optimal taste.
• Ingredient Swaps: If you don’t have fresh dill, you can substitute it with dried dill, using about 1 teaspoon. You can also experiment with other herbs, such as mint or parsley, for a different flavor profile. If you don’t have cashews, blanched almonds can be used.

Serving & Storage Suggestions

This kohlrabi and cucumber salad is best served chilled. It makes a wonderful side dish for grilled fish, tofu, or tempeh. It’s also a refreshing addition to a vegan buffet or potluck.

To store leftovers, transfer the salad to an airtight container and refrigerate. It will keep well for up to 3 days. The vegetables may release some liquid as they sit, so you may want to drain any excess before serving. While freezing is not recommended due to the high water content of the vegetables, the dressing on its own can be frozen for future use.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	60 kcal	3%
Total Fat	4g	5%
Saturated Fat	0.5g	3%
Cholesterol	0mg	0%
Sodium	60mg	3%
Total Carbohydrate	6g	2%
Dietary Fiber	2g	7%
Sugars	2g	0%
Protein	2g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Radish Power: As mentioned, you can easily substitute kohlrabi with large white radish or daikon radish for a similar crunchy texture and mild flavor.
• Spice It Up: Add a pinch of red pepper flakes to the dressing for an extra kick of heat.
• Citrus Burst: Experiment with different citrus juices in the dressing. Orange or grapefruit juice can add a bright, unexpected twist.
• Nut-Free Option: If you have a nut allergy, substitute the cashews with sunflower seeds or pumpkin seeds for a similar creamy texture.
• Sweetness Alternative: Agave nectar or honey can be used instead of maple syrup if desired.
• Add Some Greens: Spinach, kale, or other leafy greens can be added to bulk up this salad, making it a heartier, complete meal.

FAQs (Frequently Asked Questions)

Q: Can I make this salad without a blender?
A: While a blender is ideal for creating a smooth and creamy dressing, you can finely chop the cashews and dill and whisk all the ingredients together. The dressing will have a slightly different texture but will still be delicious.

Q: How long will this salad last in the refrigerator?
A: This salad will last for up to 3 days in the refrigerator when stored in an airtight container. The vegetables may release some moisture over time, but the flavor will remain intact.

Q: Can I use a different type of vinegar instead of lemon or lime juice?
A: Yes, you can use a mild vinegar, such as rice vinegar or apple cider vinegar, in place of the lemon or lime juice. Start with a smaller amount and adjust to taste.

Q: What if I don’t like wasabi?
A: If you’re not a fan of wasabi, you can omit it altogether or substitute it with a small amount of horseradish or Dijon mustard for a similar pungent flavor.

Q: Can I add other vegetables to this salad?
A: Absolutely! Feel free to add other vegetables, such as shredded carrots, bell peppers, or cherry tomatoes, to customize the salad to your liking.

Final Thoughts

This Kohlrabi and Cucumber Salad with Cashew Wasabi Dressing is a celebration of fresh, vibrant flavors. It’s a simple yet elegant dish that’s perfect for any occasion, from a casual lunch to a sophisticated dinner party. Don’t be afraid to experiment with the ingredients and make it your own. I encourage you to try this recipe and share your feedback. Pair it with some grilled tofu for a complete meal, or enjoy it as a refreshing side alongside your favorite summer dishes. Happy cooking!