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
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.
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.
