Kohlrabi Salsa Cruda
Simple, crunchy raw topping for tacos. Perfect with Grilled Summer Veggie Tacos, or any fish or steak tacos.
1 medium bulb kohlrabi
2 teaspoons minced chile such as jalapeno or serrano, or more or less to your taste
4 teaspoons minced cilantro, tightly packed
1/2 teaspoon coarse salt
1 teaspoon freshly squeezed lime juice
1. Remove the leaves (if any) and peel the outer skin from the kohlrabi. Dice the kohlrabi into very small cubes, 1/4-inch or less. (You can saute the leaves like Swiss chard and use them elsewhere if you like.) You should have about 1 cup diced kohlrabi bulb.
2. Combine the kohlrabi with all remaining ingredients in a medium bowl, tossing to mix well. Allow the flavors to mingle for up to an hour before serving.