Culinary Adventures With Chef Ann – Your Local Asian Market, Part 2

Ok, we are back with the second installment of Culinary Adventures With Chef Ann – Your Local Asian Market. Have you ever tried Kohlrabi? Ever had Kohlrabi Slaw? Well, it’s delicious. I love a good slaw and this recipe does not disappoint. Using the avocado for the dressing really pushes this slaw over the top.

Kohlrabi and Carrot Slaw
Write a review
  1. 1 large kohlrabi, peeled, stems trimmed, grated or julienned on a mandoline
  2. 1/4 head purple or green cabbage, shredded
  3. 2 medium carrots, peeled and grated or julienned on a mandoline
  4. 1/2 red onion, minced
  5. 4 tablespoons chopped cilantro
  6. 1/4 cup raisins
  7. 2 Avocado's, remove pits and scoop meat from skin
  8. 1 tablespoon organic apple cider vinegar
  9. ¼ cup olive oil
  10. 1 tablespoon coconut sugar
  11. 1 teaspoon sea salt
  1. Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins in a large bowl. In the bowl of a food processor blend together the avocado, cider vinegar, coconut sugar, and sea salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
Paleo on the Go Test Kitchen

Mmmmm mushrooms. There are SO many different types available at the Asian Market. This is a simple dish, basically sautéed mushrooms. The Enoki Mushrooms have a delicate flavor, so the AIP sauce that goes on top of them pairs perfectly. They kind of squeak in your mouth as you chew them. This makes a great side dish!

Asian Garlic Enoki (AIP)
Write a review
  1. 1 package enoki mushrooms, trim 1" off the "root" part
  2. 2 tablespoon olive oil
  3. 4 cloves garlic, minced
  4. 3 tablespoon coconut aminos
  5. 1 teaspoon coconut sugar
  6. 2 scallions, thinly sliced
  1. Bring a pot of water to a boil. Blanch enoki in boiling water for 2 minutes. Drain and place the blanched enoki in a serving plate.
  2. Heat oil in a frying pan over medium heat. Sauté garlic until fragrant, about 1 minute.
  3. Add coconut aminos and sugar. Once the sauce boils, turn the heat off. Add scallions into the pan, mix well, then quickly pour the sauce over the enoki. Serve immediately.
Paleo on the Go Test Kitchen

I love a good soup anytime of the year, especially something a little different. We found Yellow Chives and yet another type of mushroom. We combined everything with some interesting Yam Noodles. And yes, it was delicious!

Vegetable Noodle Soup with Shrimp (AIP)
Write a review
  1. 4 cups bone broth, chicken or beef
  2. 2 T. coconut aminos
  3. 1 packet yam noodles, drained
  4. 2 fresh bamboo shoots, sliced
  5. 1 piece of fresh ginger, sliced
  6. 2 pieces fresh turmeric sliced
  7. 1 packet of enoki mushrooms
  8. 6 yellow chives or scallions sliced
  9. 2 cups Yuchoy or other Asian greens, rough chopped
  10. ½ # medium shrimp, peeled and deveined
  1. Wash and trim the mushrooms.
  2. Bring bone broth to a simmer.
  3. Add ginger, coconut aminos and turmeric.
  4. Simmer a few minutes to infuse the flavors.
  5. Add the bamboo shoots, mushrooms, yam noodles and shrimp.
  6. Cook 2-3 minutes until shrimp are done.
  7. Add spinach and finish with the sliced
  8. yellow chives.
Paleo on the Go Test Kitchen

Zesty Salmon Burgers with Avocado Sauce and Sautéed Kale

Turkey Tetrazzini

Bacon Apple Chicken Burger

Savory Hash Breakfast Bowl