Kohlrabi, Cucumber and Tomato Salad

Name: Kohlrabi, Cucumber and Tomato Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium red onion, finely chopped; 2 pickled hot cherry peppers, seeded and finely chopped; 2 garlic cloves, minced; 2 tablespoons cider vinegar; 1 teaspoon salt; 1 kohlrabi, peeled and cut into 1/2-inch pieces; 2 large yellow tomatoes, seeded and chopped; 2 mini cucumbers, cut into 1/2-inch pieces; 2 tablespoons minced fresh cilantro

Total Time Prep: 30 min. + chilling

Yield 6 servings

Contest Winner

Test Kitchen Approved

This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. —Kristina Segarra, Yonkers, New York

Ingredients

2 tablespoons olive oil
1 medium red onion, finely chopped
2 pickled hot cherry peppers, seeded and finely chopped
2 garlic cloves, minced
2 tablespoons cider vinegar
1 teaspoon salt
1 kohlrabi, peeled and cut into 1/2-inch pieces
2 large yellow tomatoes, seeded and chopped
2 mini cucumbers, cut into 1/2-inch pieces
2 tablespoons minced fresh cilantro

Directions

In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat.
In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.

Nutrition Facts

3/4 cup: 59 calories, 4g fat (1g saturated fat), 0 cholesterol, 372mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. —Kristina Segarra, Yonkers, New York

Recipe Creator