Saturday was an incredibly beautiful day to be outside, talking to people about sustainable agriculture and buying local, and handing out samples of fresh raw salad made from vegetables I had just bought at the farmers’ market that morning.
I was exhibiting at the Moving Planet MN350 event in St Paul, one of thousands held simultaneously around the globe to advocate for progressive climate- change policies and actions.
[Guess What? I made it into the Twin Cities Daily Planet article about this event! Mainly a decent photo of me and the salad.]
I chopped and chatted all afternoon. People snarfed up Firecracker Slaw (see recipe), made with all raw veggies, harvested the day before. This gorgeous salad is sweet & spicy, earthy and crunchy, and features carrots, beets, apples and red onions doused in a smoky chipotle vinaigrette. I also added kohlrabi and cabbage, which stretched it out and added even more crunch.
Kohlrabi is very very mild and reminds one of tender broccoli stalks, or of jicama without the sweetness. It’s a good low-cal crunchy filler to add to any salad or stir-fry, or just to eat raw like carrots. I like to make “refrigerator pickles”, Asian-style, with chopped fresh mint, garlic and rice vinegar.