Kohlrabi Summer Slaw

Kohlrabi is a bulb shaped plant that is part of the cabbage family. Its stems are juicy, crisp and somewhat sweet. This recipe uses honey and mixed vegetables to compliment Kohlrabi’s natural flavors.

• 1 lb kohlrabi (about 3 medium bulbs)
• ½ lb Japanese baby turnips, baby beets, and/or carrots
• ¼ cup chopped scallions
• 3 tablespoon lime juice
• 1 ½ tablespoon toasted sesame oil
• 2 teaspoon honey
• coarse sea salt and ground pepper

If the kohlrabi has leaves, remove them and set aside for another dish*. Peel the kohlrabis, cut in half, and grate. Because of kohlrabi’s high water content, it’s a good idea to salt it lightly and set it in a sieve over a bowl to drain for a few minutes while you prepare the other vegetables.

Scrub the baby turnips and beets thoroughly (when they are young and tender there’s no need to peel) and grate them, along with the carrots. Place in a large mixing bowl. Add the drained kohlrabi.

Whisk together the lime juice, toasted sesame oil, and honey. Season with salt and pepper to taste. Toss with the grated veggies. Chill for a half hour or so, and serve topped with chopped scallions.

*Kohlrabi leaves are delicious steamed or sautéed briefly in oil or butter with a bit of garlic. Use them as you would spinach or chard, first removing any thick stems.