Wow what amazing weather we are having here in the UK. Summer has struck early – lets hope it doesn’t peak too early! The last few weeks have seen us undertake a huge house move, so I’m most grateful for the dry spell (and that it wasn’t quite so hot when we did the heavy work!).
It seems I have suddenly swapped from eating warm and comforting soups and stews to crisp and cooling salads. Even though I do eat both all year round, the ingredients and style definitely change once the weather starts warming up. It’s the perfect time of year to start experimenting with a plant-based diet too, as wonderful early summer fresh veggies are making a welcome appearance in the shops.
Kohlrabi appeared in my veg box again recently, so it was the perfect excuse to make a quick crisp and crunchy salad. I’ve talked about kohlrabi before in an earlier blog post (click here to read it) with a similar crunchy salad – this one is different though as it’s slightly quicker to make and the dressing is a gloriously vibrant green.
Part of the allium family, chives contain similar properties to onions, garlic and leeks but have a much more subtle flavour and are often better tolerated by sufferers of IBS or intolerances to this group. Chives contain concentrated amounts of fabulous phytonutrients, and have been used medicinally for hundreds of years, although to get their full benefit you would need to eat more than the scattering normally found as a garnish for salads or baked potatoes!
I love this gorgeous dairy-free dressing; it’s creamy but not heavy with a lovely subtle chivy flavour. And it’s green! I’ve added a little fresh garlic in too, just to give it an extra burst of helpful nutrients, but feel free to omit it if it’s too much for your palate or gut. It keeps in the fridge for a couple of days, so if you have too much, use it up on baked potatoes, salad or as a veggie burger topping.
Hope you give this a go in the next week or so and enjoy it along with the gorgeous sunshine. Do let me know how you get on!
Kohlrabi and carrot salad with creamy chive dressing (serves 4-6)
1/2 medium kohlrabi, washed and carefully peeled
2 medium carrots
1/4 green (or red) cabbage, shredded
20g (half a pack) chives
pepper to taste
for the dressing
70g cashew nuts or sunflower seeds, soaked for 2 hours
1 clove garlic (optional)
20g (half a pack) chives
Finely grate the carrot and kohlrabi and place in a large bowl with the shredded cabbage. Mix together well. Roughly chop the chives, reserve a few then add the rest to the bowl, mixing well.
Drain the soaked cashew nuts or sunflower seeds and place in a high speed blender with the garlic, chives and salt. Cover with the water and blitz for 30 seconds or so until smooth. Taste and add more salt if needed. Dollop spoonfuls over the salt and carefully stir in. Drizzle a spoonful or so over the top, garnish with reserved chives and some freshly ground black pepper. Enjoy!