Hello & Happy Taco Tuesday! I know it’s St. Patrick’s Day & I should probably post something “green,” but I’m breaking the rules. I found this recipe sitting in my drafts & meant to share it weeks ago. Anyway, better late than never! Today I have an offering today that goes a bit against the grain, but in a very delicious way…
I’ve really been enjoying the my bi-weekly “farmers’ market box” from Specialty Produce. It’s so much fun to open up the box & see all the goodies they’ve packed inside. In a delivery a few weeks back there were purple carrots, romaine lettuce, purple potatoes, kohlrabi, cara cara oranges & more. Kohlrabi is always a tricky ingredient for me. I haven’t quite found the right way to prepare it – other than pickling it! But there was a recipe in the box for a “Carrot & Kohlrabi Slaw.” I was intrigued by the idea, but not the dressing didn’t appeal to me. I remembered a recipe recently featured on The Kitchn for a “Carrot-Tahini Salad,” & as a lover of tahini, it definitely caught my attention. So I decided to combine the two recipes together & create a creamy & colorful “Carrot-Kohlrabi Tahini Slaw.”
After a few days of eating it solo, I got a little bored. So I got to thinking…how can I finish it up in a more exciting way? Well, the recipe in my farm box said “good on fish tacos.” Oooh, that’s it! Tacos, but hold the fish! So if no fish for the filling, then what? I had a glorious idea – “Turmeric Tofu.” I’m absolutely obsessed with Laura Plumb’s recipe. I usually make it to put on salads, if I don’t eat the entire batch right off the pan, which is easy to do! But I’d remembered that we’d made it as a taco filling when I cooked for last summer’s Sophia Camp & those tacos were super divine! So, I had a plan – turmeric tofu tacos with carrot-kohlrabi slaw. When I went to Trader Joe’s for corn tortillas, the middle eastern flatbread caught my eye & I thought that would act as the perfect wrapping for all that colorful & golden goodness.
Doesn’t that look pretty? Here’s the recipe for the slaw….
- For the dressing:
- 1 clove garlic, minced
- ¼ cup tahini
- ¼ cup lemon juice
- 2 Tbsp olive oil
- 1 tsp raw honey
- ⅛ tsp ground cayenne
- ½ tsp Himalayan sea salt
- 2 tablespoons minced parsley
- Water to thin if necessary
- For the salad:
- 1 kohlrabi head, shredded
- 1 small bunch purple carrots, shredded
- ½ small red onion, diced
- 1 cup fresh parsley, minced
- Sea salt & pepper to taste
- Combine all the ingredients for the dressing in a blender & mix until smooth. Add water if the dressing is too thick. Taste & adjust seasonings to taste
- In a large salad bowl, toss the shredded carrots, onion, & parsley with the dressing. Mix well. Season with a little salt and pepper.
And now for the tacos…
Once the slaw is prepared, the rest is simple. Take a tortilla or flatbread, add a few spoonfuls of the slaw, a few pieces of tofu, some micro-greens or fresh herbs, & an extra little drizzle of tahini sauce. If you want to kick up the heat, like I always so, a drizzle of sriracha does the trick!
These are hands down my favorite “tacos” ever!!! I hope you make them & enjoy them just as much as I did!