Marinated Kohlrabi Tomato Salad

{New} Marinated Kohlrabi Tomato Salad🍅

A NEW twist on our favorite Summer Salad!

Have you ever tried kohlrabi?

The kohlrabi vegetable is part of the same family as broccoli and cabbage, and like it’s family members, it is also high in vitamins and minerals.

The raw kohlrabi bulb adds a crunchy texture to salads and slaws.

To prepare kohlrabi, you need:

➡️A good vegetable peeler
➡️A large cutting board
➡️A sharp knife

Carefully remove the tough woody skin with a vegetable peeler or knife.

Using a large sharp knife, cut the bulb in half. Dice each half of your kohlrabi into very small cubes. It’s best to keep the pieces very small when you’re serving kohlrabi raw in a salad like this.

Ingredients:

• 1 large kohlrabi
• 1 medium red onion
• 1 lb. mixed ripe garden tomatoes
• 1-2 red chili peppers, seeded and chopped
• a large handful of fresh cilantro leaves, or parsley leaves, chopped
• 2 Tbsps extra virgin olive oil
• juice & zest of 1 fresh lime
• 1/2 tsp sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

Peel and cut your kohlrabi into 1/2-inch pieces.

Finely dice your onion and cut the tomatoes into 1/2-inch pieces.

Chop the stem end off of the hot peppers, and remove the seeds, then finely chop.

In a large serving bowl, add all prepped veggies and herbs.

Drizzle with the oil and lime juice and sprinkle in the zest. Season to your taste with sea salt and pepper, then toss gently to combine.

Cover refrigerate for an hour or two before serving.

Enjoy!

❤Rachel

Marinated Kohlrabi Tomato Salad

Category: Uncategorized

Servings:  6

Ingredients

• 1 large kohlrabi
• 1 medium red onion
• 1 lb. mixed ripe garden tomatoes
• 1-2 red chili peppers, seeded and chopped
• a large handful of fresh cilantro leaves, or parsley leaves, chopped
• 2 Tbsps extra virgin olive oil
• juice & zest of 1 fresh lime
• 1/2 tsp sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Peel and cut your kohlrabi into 1/2-inch pieces.
2. Finely dice your onion and cut the tomatoes into 1/2-inch pieces.
3. Chop the stem end off of the hot peppers, and remove the seeds, then finely chop.
4. In a large serving bowl, add all prepped veggies and herbs.
5. Drizzle with the oil and lime juice and sprinkle in the zest. Season to your taste with sea salt and pepper, then toss gently to combine.
6. Cover refrigerate for an hour or two before serving.
7. Enjoy!

6.4.5

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