Refrigerated, the vegetables will continue to improve for about a week, becoming more intensely flavored but still retaining a crunchy bite.
1 small kohlrabi bulb, trimmed, peeled, and cut into small pieces
1 small carrot, peeled and cut into thin circles
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2 teaspoons olive oil
2 tablespoons rice wine vinegar
Large pinch of dried oregano
Sea salt and fresh black pepper
1. Put all ingredients in a lidded container, crushing oregano between your fingers as you sprinkle it into the mix. With lid on, shake well. Taste and adjust seasoning. Refrigerate for at least a few hours, shaking occasionally.
PER SERVING (1/2 cup): 32 cal, 40% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 4g carb, 2g fiber, 19mg sodium
