Kohlrabi and pickled onion salad

By: Zita Steyn
From: Good Better Green
Serves: 4

When all you crave on a bleak, lazy or stressful day is something crunchy and cheeky, yet deeply satisfying, make this salad. Kohlrabi, either the whitish-green or purple-skinned variety, is not often available at regular supermarkets, but most local and ethnic grocers stock them. Cucumbers are notorious for drawing water, so leave it to drain for as long as possible and only dress the salad just before serving.

For the dressing

Ingredients

Quantity	Ingredient
1/2	medium cucumber, peeled, halved lengthways, deseeded and coarsely grated
large pinch	sea salt
2 tablespoons	see method for ingredients, to make your own, but omit the tarragon
1 tablespoon	lemon juice
2 tablespoons	extra virgin olive oil
pinch	unrefined brown sugar
1 tablespoon	finely chopped chives

For the pickled onion

Quantity	Ingredient
1 tablespoon	coarse sea salt
1 tablespoon	unrefined brown sugar
125ml	cider vinegar
5	juniper berries, lightly bashed but left whole
5	peppercorns, crushed
1	medium red onion, cut in half through the core, peeled and thinly sliced

For the salad

Quantity	Ingredient
1	kohlrabi, peeled and julienned
1	medium carrot, coarsely grated
handful	basil leaves, torn into smaller pieces
2 large handfuls	cress

Method

For the dressing, mix the grated cucumber with the salt and leave to drain in a colander set over a plate or bowl.
Mix together the remaining dressing ingredients and set aside.
For the pickled onion, whisk all the ingredients except the onion in a small bowl until the sugar and salt have dissolved. Add the onion slices and ensure everything is covered with the liquid. Set aside for about 1 hour, or until the onion has turned bright pink. Drain, removing the juniper berries.
For the salad, toss the kohlrabi, carrot, basil and pickled onion with the dressing and arrange on a serving plate. Scatter over the cress and tuck in right away.

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Kohlrabi and pickled onion salad

For the dressing

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For the pickled onion

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