I usually don’t promote kitchen ware because I truly believe that we don’t need any particular or fancy gadgets to create unforgettable meals. Unless it’s a life changing Japanese mandoline or knife. Then I need tell everyone I know about it.
Thank you Nakano Knives for changing my life and making it easier. Since I received your knife last month, chopping kohlrabi doesn’t feel like butchering anymore. Who knew that julienning carrots could be as gratifying as taking your bra off at the end of the day. Or that dicing 4 pounds of potatoes can actually be relaxing. That razor-sharp blade isn’t the only thing about it that turns me on; the smooth and elegant wooden handle too. It feels so silky.
Anyone with the Mito knife can call themselves a chef. For the holidays, Nakano Knives is offering my readers an exclusive 30% off of their purchase. To get the discount just use the code SHELLYGILAD at checkout.
(As you can see, I don’t run ads on my blog, therefore I don’t earn any money from it. By buying the knife through my site, you’ll be supporting both Nakano, which is a small business, and me. And this will allow me to continue.)
To Take the knife for a spin I made my father’s signature salad: a quick-pickled vegetable salad which involves a lot of rough chopping. Kids love this snack-salad! Old people with fake teeth, not so much. We eat it with any meal, including breakfast and snack on it during the day. It’s a great snack to nibble on when you’re nervous or bored. Unfortunately with everything that is happening now in my country and the rise of antisemitism around the globe, I am very nervous these days.
If you make this salad make a large container and keep it in the fridge up to a week. Don’t worry, the lemon juice and apple cider vinegar will preserve it. Therefore the lemon juice is NOT optional. It also gives the salad a pleasant tanginess that makes it so good.
Quick Pickled-Vegetables Salad
Ingredients
- 4 medium carrots - cut into thick sticks
- 1 large kohlrabi - cut into thick sticks
- 1 bell pepper or sweet pepper - sliced and cut in half
- 3 celery sticks - sliced into 1” sticks
- ¼ cup lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt
- White or black pepper
- ¼ cup toasted peanuts - or toasted almonds or none
Instructions
- Put all the ingredients in a large salad bowl, preferably one that comes with a lid, and toss with your hands. Make sure to coat the vegetables in the lemon juice. Taste and add lemon juice or seasoning if needed. Keep leftovers in the fridge up to 4 days.
