Wild Rice Salad

This salad is hearty enough for a meal and lasts in the fridge for about a week.


1 kohlrabi, peeled
2 cups cooked wild rice
1/4 cup sherry vinegar
1/2 cup olive oil
10 sprigs parsley, roughly chopped


  1. On the largest tooth of a box grater, grate the peeled kohlrabi
  2. In a large bowl combine all the ingredients with a big pinch of salt
  3. Taste and adjust seasoning and serve