10 oz red onion, thinly sliced, pole to pole

Juice of 3 limes

½ tsp sea salt

10 oz savoy cabbage, sliced thinly

8 oz peeled carrots, grated

10 oz kohlrabi, grated, then squeezed dry in a clean kitchen towel

1/2 cup thinly sliced fresh parsley leaves

¼ cup Riesling or champagne vinegar

Salt and pepper to taste

Place the sliced onions in a mixing bowl and toss well with the lime juice and sea salt. Cover tightly with plastic wrap and let stand 30 minutes. Add the cabbage, carrots, kohlrabi and basil, then toss well to mix. Add the vinegar, toss well, then season to taste with salt and pepper.


Photo by Modern Farmer