Crunchy Kohlrabi SaladSubmitted by: RW1647
IntroductionA crisp, spicy salad featuring an unusual vegetable A crisp, spicy salad featuring an unusual vegetable
1 large Kohlrabi bulb or 2-3 small bulbs
1 large carrot, well washed
3-4 small sprays of cilantro, yielding 1-2 tbsp minced
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 large lemon
Slice the carrot into thin disks and add to the bowl.
Trim the scallion and cut into quarters lengthwise then mince finely. Add to the bowl.
Mince the jalapenos, leaving as much or as little of the seeds/membrane as you desire (the more you leave, the spicier it will be). Add to the bowl.
Mince the cilantro and add to the bowl.
In a small, dry pan, heat the mustard seeds and cumin seeds over medium-low heat, until they become aromatic, browning slightly and the mustard seeds begin to pop. Remove from heat and add to the salad.
Juice 1 lemon, removing the seeds and then pour the juice over the salad.
Toss the salad well to blend, then cover and chill for at least 1 hour before serving. Make sure to re-toss the salad right before serving.
Make 4-6 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RW1647.
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I would give it 3.5 if I could. I don't know what constitutes a large bulb but I used 2 tennis ball size bulbs and only a half an jalapeno. That was plenty spicy for me and even for spice loving DH but my pepper was on the hotter side. I used ground cumin and mustard as I didn't have any seeds. - 7/20/11