Grilled Broccoli & Kohlrabi Salad with Smokey Cashew Sauce
By Dishing Up the Dirt
The grill just might be the best place to get to know your kohlrabi – everyone needs a proper introduction.
Ingredients
Veggies
- 1/2 pounds broccoli, cut into 1 inch florets
- 2 kohlrabi, sliced into 1/4 inch rounds and then into half moons
- 1 Tablespoon olive oil
- salt + pepper
Sauce
- 1 cup raw cashews-soaked in water for at least 30 minutes
- 2 Tablespoons tomato paste
- 1/4 cup nutritional yeast
- 1-2 teaspoons smoked paprika, more or less depending on preference
- 1/4 teaspoon cayenne pepper + more to taste
- 1/2 teaspoon fine sea salt
- 2 Tablespoons fresh lime juice
- 1 cup water + additional to thin if necessary
Overview
Prep Time
30 minutes
Cook Time
10 minutes
Serves
4
Instructions
Step 1
Prepare the sauce by draining the soaked cashews. Rinse them under cold water and then place into a high speed blender along with the rest of the ingredients. Blend on the highest possible setting (a vitamix works well here!) until smooth and creamy. Scrape the sides down as necessary while blending. Taste test and adjust seasonings as needed.
Step 2
Preheat the grill to high. Toss the broccoli and kohlrabi with the oil, salt and pepper. Place directly on the grill (being careful not to let the veggies slip in between the grates) and grill for about 3-5 minutes per side or until lightly charred and crisp.
Step 3
Serve with the cashew sauce and enjoy.
Notes
- Extra sauce can be stored in an airtight container in the fridge for up to one week
- Use this recipe as a guide and adjust measurements and ingredients as necessary
- Taste test as you go
- Have fun in the kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
