Hot & Sour Veggie Salad
An excellent simple, light and refreshing raw salad that can be made all summer long! It is allergy friendly and tastes delicious! Your kids will definitely be asking for more, enjoy!
2 cups raw corn, removed from the cob
1⁄2 Kohlrabi, peeled and diced (radish can be substituted)
1-2 serrano or jalapeno peppers (sliced in quarters with or without seeds)
Handful chopped green onions or garlic scapes (optional)
Handful fresh cilantro, finely chopped
1 cucumber; peeled, seeded, and finely diced
1 cup raw English peas (shelled)
1 red bell pepper, seeded and finely diced
Juice of one lemon
Fresh ground black pepper – to taste Salt – to taste
Wash corn and remove the kernels from the cob with a knife. In a large bowl, mix all the ingredients together: raw corn, diced cucumber, diced kohlrabi, green onions or garlic scapes, cilantro, English peas, diced bell pepper, sliced serrano pepper, black pepper, lemon juice, and salt. Mix well and refrigerate for at least 30 minutes before serving. Serve chilled.
Hot and Sour Veggie Salad can be stored in the refrigerator for up to three days. It does not freeze well.