This crunchy salad is a refreshing treat on a hot summer day. After dressing the salad it is recommended that you let it chill for about an hour. While you can dress it with your favorite vinaigrette dressing, it is delicious with the Apple Cider Vinegar Dressing. If you have an apple (green, Pink Lady, etc.), julienne some and add it for some tangy sweetness.
Cut the stems off the kohlrabi and peel off the fibrous outside with a knife or strong vegetable peeler.
Wash the carrots and rub clean with a lint free kitchen towel.
Julienne both the kohlrabi & carrot. (See the picture of completed salad for an example of julienne.)
If using your own dressing, slice the green onion, bulb and all. If using the Apple Cider Vinegar dressing, then follow that recipe’s directions for cutting the green onion.
Toss julienned vegetables into a bowl and add the sliced green onion.
Dress the salad with 1/2 cup of dressing and toss until mixed well.
Place the finished salad in the fridge and allow to chill for about an hour.
Season with a little salt and pepper if desired.
Serves 3-4 as a side dish.