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Kohlrabi, Cucumber and Tomato Salad

This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. —Kristina Segarra, Yonkers, New York
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 2 pickled hot cherry peppers, seeded and finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1 kohlrabi, peeled and cut into 1/2-inch pieces
  • 2 large yellow tomatoes, seeded and chopped
  • 2 mini cucumbers, cut into 1/2-inch pieces
  • 2 tablespoons minced fresh cilantro

Directions

  • In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat.
  • In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.

Test Kitchen tips
  • The peppers in this recipe aren't terribly hot, but if you're sensitive to spice, you can cut back on them or eliminate them altogether.
  • Feel free to add your favorite cherry tomatoes or other vegetables you may have in your garden.
  • Nutrition Facts
    3/4 cup: 59 calories, 4g fat (1g saturated fat), 0 cholesterol, 372mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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