Kohlrabi and Corn Salad

Rachel Hanawalt is the author of this recipe, found on the website “One Green Planet”. Rachel includes this one and many others on her blog, “Simple Seasonal”.
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4
For the Salad:
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 cups)
1 cup thinly sliced Radishes
1/4 cup chopped Green onions
1 seeded and finely chopped Jalapeño pepper
1/2 cup grated Cotija cheese (optional)
For the Dressing:
3 Tablespoons Olive oil
4 Tablespoons Red Wine Vinegar
1/2 teaspoon Agave or 1 teaspoon granulated Sugar
2 Tablespoons coarsely chopped Cilantro
1 clove minced Garlic
1/2 teaspoon Salt
Black Pepper to taste
1. Husk and wash the corn. Over high heat bring a large pot of water to a boil. Add the corn to the pot, cover, and bring it back up to a boil. Once the water returns to a boil immediately remove the corn from the pot so that it doesn’t over-cook. Cool and then cut the corn off the cob with a sharp knife.
2. While the corn is cooking and cooling, prepare the remainder of the ingredients.
To save on time Rachel recommends using a mandolin to julienne the kohlrabi and slice the radishes.
Be sure to wear gloves and avoid touching your eyes when handling a jalapeño pepper.
3. In a large bowl toss together all of the salad ingredients except for the cotija cheese.
4. In a small bowl whisk together the dressing ingredients.
5. Gently fold the cold corn into the large bowl of tossed salad ingredients and drizzle all of the dressing over the top.
6. For the final touch sprinkle the salad with grated cotija cheese. Chill for one hour before serving.

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