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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Broccoli Salad with Kohlrabi and Chicken

    June 14, 2011 by Alea 3 Comments

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    I like to operate from a menu plan, but during the summer my menu plan is written in pencil and subject to change after visiting the garden. On today’s tour I discovered that some of  my kohlrabi and broccoli plants were beginning to flower. I immediately began harvesting…and creating a new dinner plan.

    My daughter describes kohlrabi as a B list vegetable – not cool enough to make it on to Veggie Tales.

    After you cut off the stems, peel the kohlrabi bulb with a vegetable peeler to remove the tough outer layer. It is often described as tasting like broccoli stems, which is what inspired me to modify my broccoli salad recipe to include it, but I think it tastes more like jicama. When I shared my observation with my family, my daughter noted that jicama is another one of those uncool veggies that nobody knows about. 🙂

    Kohlrabi greens are edible. I like to save them to add to soups and salads. I used kohlrabi greens with this recipe to create a bed and placed the Broccoli Salad with Kohrabi and Chicken on top of them.

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    Broccoli Salad with Kohlrabi and Chicken

    Adapted from Nutty Broccoli Salad

    Yield – 4 – 6 servings

    Preparation Time – 20 minutes

    Cooking Time – It doesn’t require cooking if you have leftover chicken, but it does require 3 – 4 hours of refrigeration.

    Ingredients

    • 4 cups broccoli florets
    • 2 kohlrabi bulbs, peeled and julienned
    • 1 cup julienned carrots
    • 1 small onion, chopped
    • 1 cup cooked chicken, diced
    • 1 large apple, diced
    • 1/2 cup pecans
    • 2 celery stalks, thinly sliced
    • 1/2 cup mayonnaise
    • 1/2 cup plain yogurt
    • 2 Tablespoons balsamic vinaigrette
    • 1/4 cup honey

    Directions

    • Mix salad ingredients together in a large bowl.
    • Combine mayonnaise, yogurt, vinaigrette & honey in a small bowl, stir well.
    • Pour dressing over salad, mix until thoroughly coated.
    • Refrigerate at least 3 – 4 hours, until chilled.
    • Serve cold over kohlrabi greens.

    Article by Alea

    Alea Milham shares her tips for saving money and time while reducing waste in her home at Premeditated Leftovers. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less. Alea can be found on Twitter and Facebook.
    Alea has written 52 great articles for us.
    View all posts by Alea

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    Filed Under: Budget Friendly Recipes, Chicken Recipes, Fresh Veggies Recipes, Recipes from the Garden, Salad Recipes Tagged With: Alea

    Comments

    1. Betsy says

      June 15, 2011 at 6:28 am

      This looks good! Kohlrabi is one of those vegetables that I didn’t grow up with (though I like), so I never quite know what to do with. This is a great idea. Thank you.

      Reply
    2. Tricia H says

      June 15, 2011 at 8:12 am

      Wow! I really learned something. What a fresh take on regular, ol’ salad! And I love your daughter’s critique of the vegetable and the Veggie Tales list 🙂

      Reply

    Trackbacks

    1. Kohlrabi: B List Veggie? « premeditatedleftovers.com says:
      June 23, 2011 at 3:44 pm

      […] she harassed me and made fun of my veggies, my daughter went back for seconds on the Broccoli Salad with Kohlrabi and Chicken and ate the leftovers for lunch the next […]

      Reply

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