Iced Pickled Cucumber, Kohlrabi and Turnip Salad

Kohlrabi and turnips are two delightful vegetables that are often overlooked. They are versatile and delicious and play off each other well with the added unique flavor of cucumber.
By / Photography By Jennifer Rubenstein | October 11, 2016

Ingredients

  • 1 Vidalia onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 kohlrabi, thinly sliced
  • 1 turnip, thinly sliced
  • 1 cup vinegar
  • 1 teaspoon turmeric
  • ¼ teaspoon cloves
  • 1 teaspoon dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes

Instructions

Sprinkle cucumbers, turnips and kohlrabi with salt. Soak for 20 minutes in a bath of ice and cold water. Drain vegetables from ice bath. Place in glass bowl. Combine remaining ingredients and stir. Allow to sit for an hour and serve; the longer this salad sits, the more pickled it becomes. Can be stored for up to 5 days in the refrigerator. 

Ingredients

  • 1 Vidalia onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 kohlrabi, thinly sliced
  • 1 turnip, thinly sliced
  • 1 cup vinegar
  • 1 teaspoon turmeric
  • ¼ teaspoon cloves
  • 1 teaspoon dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes
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