Here’s a recipe for using raw kohlrabi (including leaves!) from CSA member Alicia, found in Body + Soul magazine.
Kohlrabi Slaw
Ingredients
- 2 small heads kohlrabi leaves included if you have them
- 1 medium turnip peeled and quartered
- 3 Tbsp lime juice
- 1 Tbsp peanut oil
- 2 tsp honey
- 1 tsp toasted sesame oil
- coarse salt to taste
- ground pepper to taste
- 2 scallions thinly sliced
Instructions
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Peel tough parts off kohlrabi bulb and separate stems. Halve leaves lengthwise and then thinly shred crosswise. Julienne the kolhrabi in a food processor with a shredding blade (alternatively, use a veggie peeler that juliennes, or do by hand if you have time). Julienne the turnip also.
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Whisk together the lime juice, peanut oil, honey, sesame oil, salt, and pepper.
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Add scallions, kohlrabi, turnip, and leaves to a bowl, toss to coat. Let stand at least 15 minutes.
Recipe Notes
Serves four.