Shared by Maya Jankelowitz
Shared by Maya Jankelowitz
Kohlrabi and Carrot Salad
Yield: 4 to 6 servingsTime: 15 to 30 min
Kohlrabi and Carrot Salad
Yield: 4 to 6 servingsTime: 15 to 30 minFamily Journey
Tripoli, LibyaRamat Gan, Israel
New York City
You can make this salad in advance and store it in an airtight container in the refrigerator for up to 1 week.
This recipe was shared by Maya Jankelowitz. Read more about her family in "How a Libyan Shabbat Tagine Became a Beloved New York Dish" and try her recipes for roasted cauliflower, fried zucchini chips, and spiced beet dip.
Ingredients
- 1 large kohlrabi, peeled and cut into quarters and sliced thinly
- 1 large carrot, peeled and cut into thin diagonal slices
- Juice from 1 lemon
- ¼ cup water
Preparation
Step 1
Place the kohlrabi slices, carrot slices, lemon juice and water into a medium mixing bowl. Mix until combined well.
Step 2
Serve cold or at room temperature.
All recipes are excerpted with permission from Jack’s Wife Freda Cookbook, from Blue Rider Press.
