![](\"http:\/\/3.bp.blogspot.com\/-7Tly5oWBAH8\/UdN4mhq4MyI\/AAAAAAAACrM\/YALmzbJ4JlI\/s720\/solenaceous+070213.JPG\")
<\/a><\/td>\n<\/tr>\nWhen it comes to a salad, it’s all in how you cut it. That is to say, is it cubed, shredded, grated, sliced or julienned. The latter is the shape of this week’s recipe: Julienned July Salad. <\/p>\n
The oft used ingredient list of whatever crunchy vegetables are in the fridge, makes it a space-saving and delicious salad. I used an Asian sweet and sour dressing since I have some Thai basil around, but most any dressing\/garnish combination will do.<\/p>\n
Julienned July Salad<\/strong> Dressing<\/em> Method<\/em> July already. Hard to believe we are so far into the year. But the time has come for summer, and the need to tend its fruits. The tomatoes are just starting, as are the peppers and eggplant. And while they had a very cool, wet start this year, they are starting to put on growth. … Continue reading What to Do With Your Share—Week 7<\/span>
Ingredients<\/em>
2 small or 1 medium kohlrabi, peeled
1\/2 medium onion
2 medium carrots
1 cup snow peas, strung and chopped
2 tbsp chopped Thai basil<\/p>\n
1\/4 cup rice wine vinegar
1-1\/2 tsp honey
1\/4 cup sesame oil
2 tbsp fish sauce
1 tsp salt<\/p>\n
Cut the kohlrabi, carrots and peas into matchsticks (julienne). Cut the onion into thin slices.
Combine the vegetables and basil in a bowl. Wisk together the dressing ingredients and pour over the veggies. Stir and let sit for 15 minutes to overnight.<\/p>\n<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"