Kohlrabi, with its crisp texture, is a pleasant surprise diced into this tomato salsa. It goes well with chips, nachos, tacos and quesadillas, or with fish and chicken. For the past month, I’ve been a guest on the New York Times’s Motherlode Blog, helping out Renee Ruder and her family in Bend, Ore., put more vegetarian meals on the table using produce they receive in their community-supported agriculture basket each week. She received kohlrabi one week and was at a loss as to what to do with it. I had some suggestions for ways to use the vegetable in main dishes, and now I’ve come up with a way to use it in a side. The kohlrabi has a crisp texture much like that of jicama, with a nice cruciferous flavor. This salsa fresca would be welcome with just about any tostada, nacho or taco, with chips, or as a condiment with fish or chicken.
Ingredients
- ¼ cup finely chopped red or white onion
- ½ medium kohlrabi (about 1/2 pound), cut in small dice (1 cup)
- 1 pound ripe tomatoes, diced (2 cups)
- 1 to 2 serrano or jalepeño chiles (or more, to taste), minced
- ¼ to ½ cup chopped cilantro (to taste)
- 1 to 2 tablespoons fresh lime juice (to taste)
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (18 servings)
9 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 4 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 2 1/4 cups
Preparation
- Place onion in a small bowl and cover with cold water. Let sit for 5 minutes. Drain and rinse with cold water. Drain on paper towels.
- Combine kohlrabi and tomatoes in a medium bowl. Add onions, chiles, cilantro, lime juice and salt to taste and stir together. Let sit for 15 to 30 minutes before serving.
- Advance preparation: You can make this several hours before serving. Keep in the refrigerator.
About 15 minutes
Dining and Cooking