2 bulbs purple or green kohlrabi
2/3 cup sugar snap peas, strings removed
1 cup julienned summer zucchini or yellow squash
1 cup julienned carrots
3 tablespoons mayonnaise
1 tablespoon cider vinegar
1 teaspoon poppy seeds
1/2 teaspoon honey
Salt and pepper to taste


1. Cut off and discard the root end and all stems and leaves from kohlrabi bulbs. Wash and peel bulbs. Cut into julienne, you should have about 1 1/2 cups. Cut sugar snaps in half crosswise.
2. In a large bowl, toss together the kohlrabi, sugar snaps, squash and carrots. In a small bowl, stir together mayonnaise, vinegar, poppy seeds and honey; season with salt and pepper. Toss salad with dressing to coat.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve as a first course atop mesclun greens or as a side to grilled chicken.

Kohlrabi and Sugar Snap Salad
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