Ingredients
2 tablespoons olive oil1 medium red onion, finely chopped2 pickled hot cherry peppers, seeded and finely chopped2 garlic cloves, minced2 tablespoons cider vinegar1 teaspoon salt 1 kohlrabi, peeled and cut into 1/2-inch pieces2 large yellow tomatoes, seeded and chopped2 mini cucumbers, cut into 1/2-inch pieces2 tablespoons minced fresh cilantro
Preparation
In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat.
In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.
