Kohlrabi and Corn Salad
Not sure what to do with that fresh kohlrabi? This late summer/early fall Kohlrabi and Corn Salad is the perfect way to enjoy it's mild flavor and crunch!
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Serving bowl
Ingredients
- 5 ears of sweet corn, brought to a boil and then cut from the cob and cooled
- 1 large kohlrabi, peeled and julienned (about 2 C)
- 1 C thinly sliced radishes
- 1/4 C chopped green onions
- 1 seeded and finely chopped jalapeño
- 1/2 C grated cojita cheese (optional)
- 3 Tbsp olive oil
- 4 Tbsp red wine vinegar
- 1/2 tsp agave or 1 tsp granulated sugar
- 2 Tbsp coarsely chopped cilantro
- 1 clove minced garlic
- 1/2 tsp salt
- black pepper to taste
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