Wondering what to do with kohlrabi? Well this interesting vegetable can be used in many ways. When used raw, kohlrabi can add a nice crunch to a salad. Here’s a recipe incorporating kohlrabi into a delicious and refreshing salad with carrots and pineapple. The recipe is below the video demonstration. Give this a try sometime. It’s delicious!

Happy eating!
Judi

Kohlrabi Carrot Pineapple Salad
Makes 8-10 Servings
(Note…This recipe can EASILY be cut in half if less amount is preferred)

1 raw kohlrabi, washed, peeled and grated
2 large carrots, peeled and shredded
1/3 cup raisins
1/4 cup unsweetened coconut flakes
1 (8 oz) can crushed pineapple, packed in 100% pineapple juice*
Up to 1 Tbsp maple syrup or honey, optional
1 tsp lemon or lime juice, optional

Optional garnishes:
Toasted walnuts, coarsely chopped
or Unsweetened coconut flakes
or Toasted Pecans, coarsely chopped

Wash, peel and grate the kohlrabi into a large bowl. Peel and shred the carrots and add to the bowl with the kohlrabi. Add the raisins, coconut, and crushed pineapple (see note below about the amount of pineapple to use). Stir to combine all ingredients.

Place in a covered container and refrigerator for 1 to 2 hours to allow flavors to blend. Taste the mixture. If more sweetness is needed, add the optional ingredients, if desired. OR add more pineapple.

* If you want more pineapple flavor, you can use one larger (20 oz) can of pineapple packed in unsweetened pineapple juice in place of the 8 oz can. OR you can add any amount in between the two can sizes, to your desired flavoring.

This makes a lot of salad. If a smaller amount is needed, simply use half the amount of ingredients.