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)

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.