Kohlrabi-and-Turnip Slaw


Part bulb, part bundle of greens, kohlrabi may seem one of the more intimidating items at the Market, but it offers a delightful combination of  the texture of a radish and the sweetness of jicama, with a slight hint of broccoli. The edible leaves are like a milder version of collards. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side dish. For the greens, saute them as you would kale or spinach.

Ingredients:

  • 1 pound kohlrabi (about 2 small heads, leaves included)
  • 1 medium turnip (about 8 ounces), peeled and quartered
  • 3 tablespoons lime juice
  • 1 tablespoon peanut oil
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • Coarse salt and ground pepper
  • 2 scallions, thinly sliced

Directions:

1.       Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.

2.       Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

3.       In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

Recipe courtesy of Martha Stewart Living