Grated Carrot, Kohlrabi and Radish Salad

1. 1

   Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt.

2. 2

   Place in a strainer or colander set over a bowl or in the sink.

3. 3

   Let stand for about 30 minutes.

4. 4

   Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat.

5. 5

   Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.

6. 6

   Briefly rinse the vegetables, and squeeze dry.

7. 7

   Add to the bowl with the vinegar mixture, and stir together.

8. 8

   Refrigerate for one hour or longer.

9. 9

   To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter.

10. 10

    Garnish with the mint or cilantro, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.