Kohlrabi Salsa Cruda
Lynley Jones
Simple, crunchy raw topping for tacos. Perfect with Grilled Summer Veggie Tacos, or any fish or steak tacos.
This recipe was originally featured in How to Throw a Vegetarian Taco Party That Rocks in our Mostly Plants series.
Makes about 1 cup (enough for at least 15 tacos, likely more)
Kohlrabi Salsa Cruda made in the Adventure Kitchen (shown with Grilled Summer Veggie Tacos)
Ingredients
1 medium bulb kohlrabi
2 teaspoons minced chile such as jalapeno or serrano, or more or less to your taste
4 teaspoons minced cilantro, tightly packed
1/2 teaspoon coarse salt
1 teaspoon freshly squeezed lime juice
Instructions
1. Remove the leaves (if any) and peel the outer skin from the kohlrabi. Dice the kohlrabi into very small cubes, 1/4-inch or less. (You can saute the leaves like Swiss chard and use them elsewhere if you like.) You should have about 1 cup diced kohlrabi bulb.
2. Combine the kohlrabi with all remaining ingredients in a medium bowl, tossing to mix well. Allow the flavors to mingle for up to an hour before serving.