This is a good dish to have as part of a buffet, as an appetizer, or as a side. It’s quick, but needs at least 24 hours, and preferably 48 to come into its own. Ok, 8 hours, but it’s better after a long marinade. Try it at various intervals and decide for yourself.

1 large kohlrabi, peeled, cut into matchsticks, rods, or diced
2 medium carrots, (peeled), cut into matchsticks, rods, or diced
1/3 c extra-virgin olive oil
2 T lemon juice
1 T sherry or balsamic vinegar if possible, or apple cider vinegar or white wine vinegar
1 T capers, rinsed and drained
2 T fresh, chopped herb, or 1 t dried herb
salt and pepper, to taste

1. Steam carrots for about 3 – 4 minutes. Drain well and place in a bowl or jar.

2. Whisk remaining ingredients together. Add to kohlrabi and carrots.  Stir to combine. Cover and refrigerate for 48 hours before serving.