Quick Moroccan pickled salad bursts with crunch and flavor

Ingredients (serves 4):

• 3 carrots, peeled and roughly chopped
• 2 kohlrabi, peeled and roughly chopped
• 4 celery stalks, roughly chopped
• 2 fennel bulbs, thinly sliced
• 1 red bell pepper or shewska pepper, roughly chopped
• 1 unpeeled lemon, diced
• 1 green chili pepper
• Salt
• 80 ml (⅓ cup) freshly squeezed lemon juice
• 2–3 tablespoons olive oil

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Moroccan pickled vegetable salad

(Photo: Shutterstock)

Instructions:

1. Place all chopped vegetables in a bowl. Sprinkle generously with salt and mix well. Pour in lemon juice and olive oil, stir and let sit for a few minutes to absorb flavors.
2. Mix again, taste and adjust seasoning if needed. Serve immediately or refrigerate—the longer it sits, the more the veggies pickle and soften.
3. For a fun serving idea, thread the vegetables onto wooden or bamboo skewers before serving.