Salsa Fresca with Kohlrabi

By Martha Rose Shulman

Published July 21, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 15 minutes
Rating
4(54)
Comments
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Kohlrabi, with its crisp texture, is a pleasant surprise diced into this tomato salsa. It goes well with chips, nachos, tacos and quesadillas, or with fish and chicken. For the past month, I’ve been a guest on the New York Times’s Motherlode Blog, helping out Renee Ruder and her family in Bend, Ore., put more vegetarian meals on the table using produce they receive in their community-supported agriculture basket each week. She received kohlrabi one week and was at a loss as to what to do with it. I had some suggestions for ways to use the vegetable in main dishes, and now I’ve come up with a way to use it in a side. The kohlrabi has a crisp texture much like that of jicama, with a nice cruciferous flavor. This salsa fresca would be welcome with just about any tostada, nacho or taco, with chips, or as a condiment with fish or chicken.

Featured in: Fresh and Fruity Salsas

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Ingredients

Yield:About 2¼ cups

  • ¼ cup finely chopped red or white onion

  • ½ medium kohlrabi (about ½ pound), cut in small dice (1 cup)

  • 1 pound ripe tomatoes, diced (2 cups)

  • 1 to 2 serrano or jalepeño chiles (or more, to taste), minced

  • ¼ to ½ cup chopped cilantro (to taste)

  • 1 to 2 tablespoons fresh lime juice (to taste)

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 31 calories; 2 grams fiber; 298 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place onion in a small bowl and cover with cold water. Let sit for 5 minutes. Drain and rinse with cold water. Drain on paper towels.

  2. Step 2

    Combine kohlrabi and tomatoes in a medium bowl. Add onions, chiles, cilantro, lime juice and salt to taste and stir together. Let sit for 15 to 30 minutes before serving.

Tip

  • Advance preparation: You can make this several hours before serving. Keep in the refrigerator.

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Ratings

4 out of 5
54 user ratings
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Comments

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Ash

Pleasantly surprised at how good this is, and easily adjustable. I was using up odds and ends of kohlrabi, cilantro, tomatoes and onion and went with my instincts. Will be using on some chicken shawarma for something different.

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