Grated Carrot, Kohlrabi and Radish Salad
- Total Time
- 40 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
- Kosher salt to taste about ½ teaspoon
- 1½cups water
- 1tablespoon sugar
- ½cup rice vinegar
- 2tablespoons slivered mint leaves or chopped cilantro optional
Nutritional analysis per serving (6 servings)
128 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 11 grams dietary fiber; 15 grams sugars; 4 grams protein; 329 milligrams sodium
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
- Step 1
Combine the grated or julienne vegetables in a large bowl, and toss with about ½ teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
- Step 2
Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
- Step 3
Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.
- Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.
Private Notes
Comments
We made w/ equal parts carrot, daikon and kohlrabi. It tasted too cabbage-y however, so we added a grated apple, which much improved the result.
This is a good summer slaw. I use a bit more salt, and I like apple cider vinegar instead of rice vinegar. Cilantro doesn't do much here but fresh mint is great. I also like adding finely chopped hot peppers (such as serrano) at the end.
Tasty and easy! Grated carrots, kohlrabi, and a daikon and let them sit in the pickle overnight. Added a grated apple and some mint just before dinner. Served with Vietnamese spiced meatballs and coconut rice. Big hit in the middle of winter!
How long does this salad last? Can it be made ahead of time?
It was ok! I don't know if I'd eat this as a salad again, it definitely needed some apple or other sweetness in there. Excited to use for sandwiches tho, a la banh mi.
Incredibly meh. Will enjoy the process of making it delicious.
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