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Kohlrabi Salad I (P, KLP, TNT)
Source: "Jewish Cooking For Pleasure," by Molly Lyons Bar-David
Serves: 6

4 young kohlrabi (must be young and freshly harvested)
1/2 tsp. salt
1 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. sugar (optional)
black olives for garnish

Coarsely grate of very finely slice the kohlrabi. Sprinkle on the salt.

Mix the lemon juice with the olive oil and sugar and use as a dressing. Garnish with ripe black olives.

Poster's Notes:
I have never had this before. But the other night my beloved husband went out to his farm - er - garden and when he came in with our salad ingredients, he plopped down as well a big red thing that vaguely resembles a human heart. It turns out to be a kohlrabi. I've been trying to find a use for it for almost a week now, so I'm pleased to find this recipe in the cookbook.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A