Kohlrabi

Ingredients

• 3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)

• 4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)

• 1 tablespoon thinly sliced Fresno chile

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• 1 1/2 cups julienned sweet, crisp apple (such as Fuji)

• 1/4 cup fresh mint leaves, roughly chopped

• 1/4 cup cilantro leaves, roughly chopped

Directions

Step 1: Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.

Step 2: Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

Cook's Notes

For a quick julienne, slice apple and peeled kohlrabi on a mandolin into thin rounds, then stack rounds and cut crosswise into matchsticks.