Kohlrabi Salad

So a few weeks ago, we got a very bizarre fruit-vegetable looking thing in our Urban Acres (Produce Co-op) bin: Kohrabi (see below).  I've never even heard of such a thing... must be what those 1%-ers eat! After some googling, turns out it's a relative of the cabbage. I think it also comes in a light greenish brussel sprouts color. The name is a German word meaning "cabbage turnip".  It tasted like a juicier sweeter version of a broccoli stem or a less spicy version of radish/daikon- can be eaten raw or cooked once you peel the skin off.  I decided to try making a Kohrabi Salad since I love the freshness and healthy taste of raw pickled radish. Turned out very yummy: the juicy crunch freshened up the entire salad and was ridiculously refreshing!
Recipe (makes enough for a small salad see below):
Ingredients:
- 2 medium sized Kohlrabi - greens chopped off (some say you can cook the greens like turnip greens or kale)
- 1 tbsp capers (no juice)
- a few spears of mandarin/clementine oranges
- 1/2 small onion
-  2 tbsp olive oil (can add more if desired)
- 1 tbsp lemon juice (can add a little vinegar if prefer more pickled flavor - I did)
- lettuce to coat the bottom of bowl
- 1/3-1/2 tsp sugar
- salt/pepper to taste
- sprinkle of garlic powder
- 1 tbsp parsely
Directions:
1) Peel kohlrabi with peeler until all red skin is gone and slice thin - place into bowl
2) Chop/slice onion and add to the bowl
3) In a separate bowl, stir together capers, olive oil, lemon juice (and vinegar if added), sugar, garlic powder, salt/pepper until all dissolved
4) Pour over kohlrabi/onion - mix, then toss with lettuce
5) Add parsely and toss a bit more
6) Taste and season with more salt/pepper if needed
7) Add orange spears to top

Red Kohlrabi with stems attached



Finished! Not very pretty.. I know, but tasted good! Next time I will try improving the presentation.