Kohlrabi with cilantro and nuts

By • June 26, 2011 3 Comments



Author Notes: I ate this salad in a restaurant in Nazareth once, and have been copy-catting it ever since. Originally it was made with a generous amount of pine nuts. But since I have free access to a pecan tree, I make it often with pecans, and sometimes with walnuts, for the Omega 3.Hummusit

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Serves 2

  • 1 large kohlrabi, julienned
  • 3/4 cup coarsely chopped cilantro
  • 1 clove of garlic, finely chopped
  • Juice from 1 lemon
  • 1/4 cup roasted nuts (from the kinds mentioned above; pine, pecan, or walnut)
  • 1/2 teaspoon coarse sea salt
  • Freshly ground black pepper
  • Olive oil, to dress the salad
  1. Toss all ingredients according to their order, and enjoy!

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