Kohlrabi, cucumber and tomato salad

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

Recipe information:

Cooking time: Prep: 20 min. + chilling Cook: 10 min.
Servings: 6 servings
Ingredients:
2 tablespoons olive oil
1 medium red onion
finely chopped
2 pickled peppers
seeded and finely chopped
2 garlic cloves
chopped
2 tablespoons apple cider vinegar
1 teaspoon salt
1 kohlrabi
peeled and cut into 1/2 inch
2 large yellow tomatoes
sliced ​​and sliced
2 mini cucumbers
cut into 1/2 inch
2 tablespoons chopped fresh cilantro

Cooking:

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