Salad with two cabbages

4 servings

Ingredients

Quantity Ingredient
1 pounds Celery cabbage
3 eaches Kohlrabi; about 1-1/2 inches in diameter
1 medium Onion
½ cup Parsley; chopped
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 tablespoons Olive oil
2 tablespoons Lemon juice

Directions

Wash and drain the celery cabbage. Cut it in half lengthwise and remove the core. If your celery cabbage is larger than 1 pound, cut it into pieces and refrigerate the unused portions. It keeps very well under refrigeration.

For the salad, cut the cabbage into pieces as you would a head of lettuce, with no piece larger than about 1-½ inches square. Place the cabbage pieces into a salad bowl.

Cut the leafy greens with their from the kohlrabi, reserving them for another use (boiled or for soups). Rinse the bulbs and peel them.

With a sharp knife, cut the bulbs into matchstick pieces, no longer than 1-¼ inches. Do not use a food processor for this. Add the strips to the cabbage.

Peel and slice the onion thin. Break the slices into rings and add them to the salad bowl along with the chopped parsley. Toss just to mix.

Sprinkle the salad with the salt and pepper and pour on the olive oil, followed by the lemon juice. Toss until the ingredients are lightly coated with the oil and lemon juice.

If the salad is not to be served right away, it will hold for several hours in the refrigerator, covered with plastic wrap.

_The Country Gourmet Cookbook_ Sherrill and Gil Roth, 1981 Workman Publishing ISBN 0-89480-188-0 Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-24-95

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