Did you know that Kohlrabi and Turnips are both cousins of cabbage? Try them in this non-traditional coleslaw recipe, adapted from www.marthastewart.com!
Slaw Ingredients
1 pound kohlrabi (about 2 small heads, leaves included)
1 medium turnip (about 8 ounces), peeled and quartered
1 medium carrot
2 scallions, thinly slice
Dressing Ingredients
3 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
Directions
Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems into veggie stock bag. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.
In a medium bowl, whisk together lime juice, olive oil, honey, and sesame oil; season with salt and pepper.
Add scallions, kohlrabi leaves and bulb, carrots, and turnip to bowl; toss to coat.
Let stand at least 15 minutes prior to serving.
Enjoy as a side at your next barbeque or picnic!