Grated Carrot, Kohlrabi and Radish Salad

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  • 1 ½ pounds mixed carrots, kohlrabi and radish, peeled and grated on the large Kohlrabi, Carrot, Radishhole of a grater (any combination of veggies will do, approximately 4 cups)
  • ½ teaspoon salt
  • 1½ cups water
  • 1 tablespoon sugar
  • ½ cup rice vinegar
  • 2 tablespoons slivered mint or cilantro


1. Combine the grated vegetables in a large bowl and toss with salt. Place salted veggies in a strainer and let them stand for 30 minutes.

2. Combine water, sugar and vinegar in a saucepan and bring to a boil. Remove from heat. Allow to cool to room temperature.

3. Rinse veggies and squeeze dry. Combine liquid with veggies in a bowl and stir. Cover and refrigerate for at least an hour. Lift veggies from vinegar bath with slotted spoon and arrange on plate. Top with slivered herbs.

Source:  Martha Rose Shulman

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Veggies in this recipe