A good pairing of vegetables. Kohlrabi is the result of crossing cabbage with rutabaga, so an affinity exists. This salad has a sweet and tangy flavor. Dill is called for here, if you can get fresh, do so, it’s great. Dried dill is also good. Caraway seeds is a good herb here, too–both dill and caraway figure prominently in cabbage recipes. Fennel fronds would be a good sub for dill, but use much less, as they’re very strong-tasting.
3 c shredded cabbage
1 c sliced, diced or julienned peeled kohlrabi
1/2 – 3/4 c dried fruit, chopped, if necessary (I use goji berries here)
1 garlic clove, minced
6 T fresh, chopped dill or 1 – 2 T dried dill; or 1 T caraway seeds; or 3 T chopped fennel fronds
1 t or s lemon zest (what you zest from one lemon)
6 T lemon juice
4 T extra-virgin olive oil
1 t salt, or to tate
ground black pepper, to taste
1. Combine all ingredients in a large bowl. This is best mixed by hand for a good minute, but a wide spatula is also good. Allow to sit for 10 minutes before serving. Taste for seasonings. Stir again before serving.