Here’s the “After” picture promised in previous post of my vegan Wasabi Kohlrabi Herb Potato Salad (see recipe).
Redolent of fresh dill, flat-leaf parsley and cilantro, the salad was a CROWD PLEASER on Sunday, as well as at a Labor Day picnic I catered the following day. People are always surprised there is NO MAYO in this creamy flavorful salad dressing.
This particular batch made at the Market included purple potatoes and chopped fresh beet greens and celery leaves, and was garnished with whole beet leaves and dill. Chopped dark leafy veggies — in addition to the chopped kohlrabi & celery — improves the dish by adding contrasting flavors and lovely dark green flecks to a typically bland, yellow dish. Adding dark leafy veg adds significantly more antioxidants (vitamin C & A), minerals, iron and much needed fiber.
You could use any fresh green leaves, such as spinach, young turnip greens, kale, collards, sweet potato leaves, arugula, etc, as long as they’re chopped small. Beet greens taste like spinach — see last week’s post “Beets Beat Carrots”.)
I love Wasabi and it rhymes with Kohlrabi, so I added 1 TB Wasabi paste per 2 cps of dressing (mixed in blender). Result is a mild horseradish kick that you taste only at the end. (Nevertheless, I may try regular white horseradish, not the mayo-based kind, to compare.)
I also served up slices of Ruby Chocolate Beet Bundt Cake for that last show. This photo does not show, unfortunately, the raspberry beet syrup and darling pink icing I drizzled on top.
I will be making another pink-iced beet cake for a 7 yr-old girl’s birthday party and will try to remember to photograph it before it’s devoured!