Root vegetables grown in
winter months are more juicy and sweet, so are these kohl rabi and radish. It
is said that the brassica family of vegetables have cancer fighting properties and better to eat them raw. However, these are the two in that family that
I find tasty enough to enjoy eating raw.
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| Radish and khol rabi salad |
1. Remove skin of
kohl rabi, cut into thin slices, remove top and bottom of radish and cut into
thin slices, a few thins slices of ginger too.
2. Mix in 0.8% their weight
of salt, some white pepper, lemon juice and zest, marinate for half a day before serving,
very tasty and crunchy. Can keep in the fridge for a few days.
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