Khol rabi salad

When used raw in salad, khol rabi  (大頭菜) is a crunchy, mildly sweet vegetable.

1. Remove the outside hard skin of khol rabi, then cut into fine slices or strips, the same for red onion and bell pepper. Add a big pinch of salt and mix well, let the vegetable soften, around 15 minutes.

2. Add a handful of roughly cut mix herbs (parsley/basil/mint), drizzle with olive oil and freshly grounded black pepper. I like to serve it like this, without adding lemon juice or yogurt dressing, as the flavor of all vegetables are more noticeable.