By Nisha Katona
Kohlrabi is a brassica in the mustard family and I’ve found it to be rather an underrated ingredient outside of India, but it’s wonderful in so many dishes. The flesh tastes rather like broccoli, but a little sweeter and milder. It’s great in curries, but I also love it finely sliced and used in a fresh salad or a slaw. This salad is sweet and peppery and ideal for a late summer lunch.