This month’s Vegetable of the Month is celery! To celebrate, you can cook up this crunchy and refreshing Celery Kohlrabi Salad. 

Yield: 4 side servings

Ingredients

Salad

4 stalks celery (2 cups sliced)

½ pound Kohlrabi (about 2 cups sliced)

2 scallions

3 tablespoons minced parsley

Dressing

2 tablespoons olive oil

3 tablespoons raw sunflower seeds

1 tablespoon lemon juice

2 teaspoons honey

Pinch of salt

Instructions

Instructions for Kids

Rinse the vegetables. Tear the parsley (instead of mincing). Measure the ingredients for the dressing.  

Instructions for Adults

Trim and peel the kohlrabi and cut into ⅛” thick matchsticks. Trim the celery and scallions, then slice each stalk/scallion into 1/4” thick slices. Place all in a bowl along with the celery then make the dressing. 

Heat a small skillet over medium-low heat.

Instructions for Kids

Add the sunflower seeds and cook until the seeds are golden, 1 to 2 minutes.

Instructions for Adults 

Remove the pan from heat.

Instructions for Kids 

Drizzle the dressing over the salad and toss until well combined.  

Notes: If you cannot find kohlrabi or do not want to mess with peeling, use thinly sliced green cabbage in its place.

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