Shared by Maya Jankelowitz

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.
You can make this salad in advance and store it in an airtight container in the refrigerator for up to 1 week.
Place the kohlrabi slices, carrot slices, lemon juice and water into a medium mixing bowl. Mix until combined well.
Serve cold or at room temperature.
All recipes are excerpted with permission from Jack’s Wife Freda Cookbook, from Blue Rider Press.