SALSA FRESCA WITH KOHLRABI

Salsa Fresca with Kohlrabi image

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.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 15m

Yield About 2 1/4 cups

Number Of Ingredients 7

Ingredients

1/4 cup finely chopped red or white onion
1/2 medium kohlrabi (about 1/2 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
1/4 to 1/2 cup chopped cilantro (to taste)
1 to 2 tablespoons fresh lime juice (to taste)
Salt to taste

Steps:

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.
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.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 294 milligrams, Sugar 3 grams