Winter Citrus, Kohlrabi & Cashew Recipe

Prepare the kohlrabi

Trim root and greens from kohlrabi, peel the tough outer skin with a vegetable peeler, then slice very thin into matchsticks or use a mandoline to make 1/8" slices. Transfer to a large mixing bowl and toss immediately with 1/4 tsp of salt to soften slightly.

Segment the citrus

Using a sharp knife, cut off both ends of each citrus fruit, then slice away the peel and pith down to the flesh. Over a bowl to catch juices, segment each fruit by cutting along membranes to release clean segments. Reserve any juice and set aside 2–4 segments per serving for garnish (about 1/2 cup total). Chop remaining segments into bite-size pieces and add to the bowl with kohlrabi.

Toast the cashews

Heat a small skillet over medium heat. Add cashews and toast, stirring frequently, until fragrant and lightly golden, 4–6 minutes. Remove to a plate to cool, then roughly chop or leave whole depending on preferred texture.

Make the dressing

In a small bowl or jar, whisk together 3 tbsp olive oil, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, reserved citrus juice (about 1 tbsp), 1/2 tbsp lime juice (if using), 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or sweetness.

Assemble the salad

Add 4 cups arugula or mixed greens, 1/4 cup thinly sliced red onion and 1/4 cup roughly chopped fresh mint to the bowl with kohlrabi and citrus pieces. Drizzle dressing over the mixture and toss gently to coat. Fold in the toasted cashews and additional citrus segments reserved for garnish. Adjust seasoning with flaky sea salt and cracked pepper to taste.

Make the misozuke marinade

In a small bowl combine 3 tbsp white miso paste, 1 tbsp mirin, 1 tsp soy sauce, 1/2 tbsp rice vinegar, 3 minced garlic cloves and 1 tsp sesame oil. Whisk until smooth. If the mixture is very thick, add up to 1 tsp water or mirin to loosen to a brushable consistency.

Marinate the bok choy

Halve each bok choy lengthwise through the stem so you have 8 halves. Brush the cut faces generously with the misozuke mixture and let sit at room temperature for 15–20 minutes to allow flavors to penetrate the leaves.

Preheat the grill or grill pan

Heat an outdoor grill to medium-high (about 400°F/200°C) or place a grill pan over medium-high heat on the stovetop. Brush the bok choy cut sides lightly with the neutral oil to prevent sticking.

Grill the bok choy

Place bok choy cut-side down on the hot grill or grill pan. Cook until charred and tender at the base, about 3–5 minutes, then flip and grill the leaf side for 1–2 minutes to warm through. If the miso paste begins to blacken too quickly, lower heat and move to a cooler part of the grill.

Finish and garnish

Transfer grilled bok choy to a serving platter. Spoon any leftover misozuke from the brushing bowl over the warm bok choy (optional) and sprinkle with toasted sesame seeds and a small pinch of sea salt. Let rest 1–2 minutes before serving so flavors meld.

Arrange the citrus-kohlrabi salad on a wide platter or individual plates. Place 1–2 grilled bok choy halves alongside or tuck between sections of the salad for contrast. Scatter any remaining cashews and mint leaves over the top and drizzle any extra dressing sparingly. Finish with an extra squeeze of citrus if desired.

Serve immediately while bok choy is warm and salad is crisp. Leftover dressing can be stored separately in the refrigerator for up to 3 days.