Mustard Greens, Kohlrabi and Carrots with Ginger Dressing

  • In cooler weather, some greens are at their best. Try a salad of mustard greens and kohlrabi with carrots and ginger dressing.

    In cooler weather, some greens are at their best. Try a salad of mustard greens and kohlrabi with carrots and ginger dressing. Deb Lindsey/The Washington Post

Posted1/6/2015 6:01 AM

8 cups lightly packed mustard greens (from about 2 small bunches, or 1 large; about 12 ounces)

1 large carrot, scrubbed well


1 bulb green kohlrabi

2 teaspoons white sesame seeds (unhulled, if possible)

1 piece (¾ ounce) young ginger root

1 clove garlic

¼ teaspoon plus ⅛ teaspoon fine sea salt, divided

1½ teaspoons apple cider vinegar

1 tablespoon boiled cider (see note; may substitute pomegranate molasses)

3 tablespoons extra-virgin olive oil

Cracked black pepper

Tear the mustard greens into large, bite-size pieces; rinse them in a bowl of cool water, then spin dry. Transfer to a large bowl.

Trim the carrot. Trim and peel the kohlrabi; cut each into matchstick-size strips (julienne) and add to the mustard greens.

Toast the sesame seeds in a small skillet over medium-low heat, shaking the pan occasionally, until the seeds are lightly browned; this should take about 5 minutes. Transfer to a small plate to cool.

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Cut the ginger and garlic into small pieces. Use a mortar and pestle to pound the garlic and ginger with ⅛ teaspoon of salt to form a pastelike mixture. Transfer to a bowl. Alternately, smash the garlic and ginger with the flat side of a knife, then mince.

Add the vinegar, the boiled cider and the remaining ¼ teaspoon of salt to the bowl, then gradually whisk in the oil to form an emulsified dressing. Pour it over the greens; use your hands to gently toss the salad. Taste, and add salt and/or cracked black pepper as needed.

Divide evenly among individual plates; garnish with the toasted sesame seeds. Serve right away.

Serves four.

Cook's notes: Boiled cider is the key to this salad's dressing, lending a sweet-tart complexity. Find it in specialty food stores or online, or make it by reducing fresh cider on the stove to about 1/7th of its original volume; see the recipe on Maple syrup is an acceptable substitute, but the resulting dressing will be lighter-bodied and milder in flavor. The salad dressing can be made and refrigerated a day in advance. Bring it to room temperature and shake to re-emulsify before using.

Nutrition values per serving: 170 calories, 11 g fat (2 g saturated), 15 g carbohydrates, 6 g fiber, 7 g sugar, 5 g protein, 0 cholesterol, 250 mg sodium.

Emily C. Horton for The Washington Post

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