Ingredients:
6 small kohlrabi or 1-2 large, peeled and cut into matchsticks
3 medium carrots, cut into matchsticks
½ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
1 teaspoon sweetener
1 tablespoon capers, rinsed and drained
½ teaspoon dried thyme
sea salt and freshly ground pepper
Directions:
1. Cook kohlrabi and carrots in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring occasionally.
2. Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.
Serves 6-8