Name: Kohlrabi, Cucumber and Tomato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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

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Kohlrabi, Cucumber and Tomato Salad

10 min6 servings

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

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

Instructions

1 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.

2 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.