Kohlrabi Cucumber And Tomato Salad Food

KOHLRABI, CUCUMBER AND TOMATO SALAD

Steps:

• 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.

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

CUCUMBER, KOHLRABI AND SPINACH SALAD

Steps:

• Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
• Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.

TOMATO CUCUMBER KACHUMBAR

Steps:

• Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

CUCUMBER AND TOMATO SALAD

Steps:

• Peel Cucumbers, halve lengthwise and slice
• Combine the vinegar, lime juice, brown sugar, cucumbers, and tomatoes in a bowl.
• Gently fold in cilantro.
• Refrigerate for 30 minutes for flavors to mix.

CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD

Steps:

• Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
• Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
• Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
• Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
• Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

KOHLRABI AND CUCUMBER SALAD WITH CASHEW WASABI DRESSING

Steps:

• In a bowl, place kohlrabi and cucumber slices and 2 sprigs of chopped dill weed.
• In a blender, place the remaining dill, cashew, lemon juice, water, and wasabi and blend well. Adjust the taste with salt and maple syrup.
• Pour the dressing over the vegetables and toss well.
• Refrigerate for a couple of hours or longer, infuse love and serve!