For the past couple months, I've had several kohlrabi recipes set aside for when kohlrabi showed up in our CSA share again. So I was happy to trade in our zucchini/summer squash (of which we have plenty in our own garden) for kohlrabi this week. I made a few changes to the source recipe, which are reflected below.
2 large kohlrabi, peeled* and cut into matchsticks
3 medium carrots, cut into matchsticks
1 c. olive oil
4 T. lemon juice
4 T. red wine vinegar
2 t. sugar
2-4 T. capers, drained
1 t. dried thyme
Freshly ground black pepper
Optional step: Steam the carrots and kohlrabi for 2 minutes. Oops. I forgot this step, which is fine by me, because I liked the crunchiness of the final product. If I change anything next time I make this, I might just steam the carrots (not the kohlrabi) for a couple minutes to soften them up a little. They were a bit crunchier than the kohlrabi, and some studies suggest that briefly steaming carrots increases the bioavailability of their nutrition.
Place the veggies in a bowl or a quart jar. I suggest a jar; it will make things easier! Combine the other ingredients, and pour the mixture over the veggies. Stir well--or cover the jar and shake well. Refrigerate, covered, for at least 48 hours, stirring/shaking occasionally. Remove from the fridge a couple hours before serving. (The olive oil got weird and gunky when it got cold, and giving it time to get back to room temperature solved that problem.) Serve the veggies drained.
*Use a paring knife, not a vegetable peeler, to peel the kohlrabi.
This stuff is amazing. I couldn't stop myself from sampling generously every time I took it out of the fridge to stir it--another reason a jar would've been a better choice. I also gobbled up the portion I scooped out for the photo.