Kohlrabi Radish Salad

Recipe from NR Board Member, Sarah Woutat

Adapted from www.freshforkmarket.com

*Tip: This is a very forgiving recipe. You can add thinly sliced carrots, snap or snow peas, and mix up the herbs depending on what is available at the market.

Ingredients:

  • 1 small bulb kohlrabi, ends trimmed and outer layer peeled

  • 4-5 small radishes, ends removed and sliced thinly.

  • 2 spring or green bunching onions

  • Juice from half a lime or lemon

  • 1 tbsp apple cider or white wine vinegar

  • 1 tbsp sunflower or olive oil

  • 1 tsp sugar

  • Pinch of salt

  • 2 tbsp minced fresh herbs (cilantro, parsley, mint or basil)

Instructions:

  1. Trim off the ends and peel the thick outer skin from your kohlrabi. A vegetable peeler works well for this.

  2. Shred or cut into matchsticks. (I like to use tre large shredder blade on my food processor).

  3. Remove the ends of the radishes and then slice them thinly, and do the same for the onions.
    Place kohlrabi, radishes and onions in a bowl and add lemon or lime juice, vinegar, sunflower/olive oil, sugar and a pinch of sea salt.

  4. Refrigerate for 15 minutes. Taste to adjust seasoning, stir in herbs, and serve.