Kohlrabi, Cucumber and Carrot Salad

This is another version of a salad using kohlrabi. This salad is made with kohlrabi, cucumbers and carrots, cut in jullienne sticks. They can be cut either on a Mandoline slicer using the jullienne knife; or, you can slice them by hand; after peeling the veggies, just slice them into slices, and then cut each slice into long matchstick julienne sticks.

If you have some nice, fresh celery leaves in the refrigerator (usually the lighter colored leaves, which hide among the bottom of the stalks), then you can chop some of that, and sprinkle it on top of the salad. It adds a wonderful flavor and color to the salad.

Ingredients:

• 1 kohlrabi
• 2 cucumbers (for those of you in the U.S., please buy what is sold under the name “Persian cucumbers” or “Israeli cucumbers”. I know that they are sold in the Whole Foods markets, and also in many Middle Eastern grocery stores.
• 1-2 carrots
• splash of canola oil
• splash of regular vinegar
• lemon juice
• salt
• fresh, crunchy celery leaves, chopped – may be sprinkled on top of the salad for extra flavor and color

Preparation:

1. Peel the kohlrabi, cucumbers and carrots.
2. Slice them into julienne sticks either by using a mandoline slicer with julienne knife, or by hand by slicing slices of the vegetables, and then cutting matchstick julienne sticks from each slice.
3. Pour a bit of canola oil (just one or two teaspoons), vinegar, lemon juice, salt to taste. Taste and adjust seasonings. It should be nice and lemony.
4. If desired, sprinkle some chopped fresh celery leaves on top.
5. Put in covered bowl or box, and keep refrigerated till serving. Can be made a few hours in advance – or just before eating.