Serves 4 to 6
The ultimate in crunch, this robustly flavoured salad goes well with beef, roast lamb or pork.
2 medium-size (about 8 cm in diameter) kohlrabi bulbs, peeled and grated
2 large carrots, peeled and grated
1⁄2 red bell pepper, seeded and finely chopped
2 green onions, trimmed and finely chopped
1 clove garlic, minced
2 tbsp. (30 mL) fresh flat-leaf parsley, chopped
1⁄4 cup (60 mL) extra virgin olive oil
2 tbsp. (30 mL) red wine vinegar
1⁄2 tsp. (2 mL) salt
1⁄2 tsp. (2 mL) freshly ground black pepper
In a large mixing bowl, combine kohlrabi, carrots, red bell pepper, green onions, garlic and parsley. Toss lightly. In a small mixing bowl, whisk together olive oil, red wine vinegar, salt and pepper. Adjust seasonings to taste. Cover and refrigerate for 2 hours before serving.