A great recipe that features a very underused cool season vegetable. It is in the cabbage family and is chock full of healthy, cancer fighting nutrients. This recipe is adapted from a recipe from Sylvia Fountaine/Feasting at Home.
6 cups kohlrabi, grated in a food processor (or if you prefer cut into matchsticks)
1/2 cup chopped cilantro
2 carrots, grated in a food processor (or cut into matchsticks)
1/2 to 1 jalapeno, minced (your preference for heat)
1/4 chopped scallion (or minced onion if scallion not available)
Orange zest and juice from one orange
Lime zest and juice from one large lime
1/4 cup olive oil
1/4 cup orange juice (from the orange you zested, or a little more depending on how juicy your orange is)
Juice from 1 large lime that you zested
1/4 cup honey
1/2 tsp salt
1 tbs rice wine vinegar
Cut off top and bottom of kohlrabi and peel. Save your greens for cooking.
Either grate of cut into matchsticks.
Grate your carrot or cut into matchsticks.
Mix your carrots, kohlrabi, jalapeno, cilantro, scallions and zest in a bowl.
Whisk together ingredients for dressing and toss with salad.
Chill and serve.
Other options to add: Fennel, apple and cabbage.