10 minutes
A refreshing dish featuring cucumbers and kohlrabi dressed with rice vinegar and crunchy chili oil.
Hothouse Cucumber, thinly sliced
0 oz
Kohlrabi, peeled, thinly stripped
0 oz
tablespoons
Flaky Sea Salt
to taste
Crunchy Chili Oil
tablespoons
1. Prepare the Cucumbers and Kohlrabi
Using a vegetable peeler or a mandoline, thinly slice the cucumbers and let them fall into a large bowl. Then, create thin strips of the peeled kohlrabi and add them to the bowl with the cucumbers, making sure they are well mixed.
2. Season with Vinegar and Salt
Pour the rice vinegar over the vegetables and toss gently, allowing the vinegar to lightly coat the vegetables. Sprinkle a pinch of flaky sea salt over the top, and toss again to ensure even seasoning.
3. Add Crunchy Chili Oil
Drizzle the Crunchy Chili Oil over the salad and toss everything together, ensuring the chili bits are evenly distributed throughout the dish. Serve immediately.
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