Makes 4 servings.
Kohlrabi is part of the cabbage family. It is nutrient dense with a nutty taste and a delicious crunch. The jalapeno in this salad gives it a little bite.
The salad actually improves with time.
I tend to prefer the green variety of kohlrabi, which I find milder than the purple, but the taste of both is similar.
1½ pounds green kohlrabi (2 medium)
1 small jalapeno pepper, seeded, finely chopped (See Note)
3 scallions including the green part, cut into thin slices
½ cup tightly packed cilantro leaves
CITRUS HONEY VINAIGRETTE DRESSING:
2 tablespoons extra virgin-olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons honey
1 teaspoon Kosher salt
Freshly ground black pepper
Peel the kohlrabi deeply, making sure it is trimmed well at the root. Cut into eighths to fit into the feeding tube of a food processor fitted with the medium grating attachment.
Place the kohlrabi into a medium bowl and add jalapeno, scallions and cilantro.
Whisk the dressing and toss with the kohlrabi. Season to taste.
When seeding jalapeno peppers, I advise wearing thin gloves to avoid irritating your skin or your eyes.
I suggest that you recheck the seasonings before serving.