Kohlrabi Slaw
Have you ever had Kohlrabi? Kohlrabi is part bulb, part greens. Taste and texture of radish, jicama, broccoli and collard green. Don’t be intimidated by this underrated vegetable that is packed with nutrients!
Season: This cool-weather crop is best early fall – spring.
How to store: Cut off leaves, wrap in a damp paper towel, and put in a Ziploc bag. Leaves last three to four days and bulbs can last several weeks.
1 large kohlrabi bulbcut into matchsticks
1 large applecut into matchsticks
1 tbsp olive oil
1 tbsp fresh lemon juicestrained
Celtic sea salt and fresh cracked black pepper to taste
1
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.
2
NOTES: When shopping for this veggie, check the bulb to see if it’s young (tender). If it’s not, you may want to peel the rough skin off.
Nutrition Facts
0 servings
Serving size
Ingredients
1 large kohlrabi bulbcut into matchsticks
1 large applecut into matchsticks
1 tbsp olive oil
1 tbsp fresh lemon juicestrained
Celtic sea salt and fresh cracked black pepper to taste
