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WL Kohlrabi-and-Turnip Slaw
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These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side dish. For the greens, saute them as you would kale or spinach. 15 minutesTotal Time 30 minutesYield Serves 4Ingredients | |
1 pound | kohlrabi, (about 2 small heads, leaves included) |
1 medium | turnip, (about 8 ounces), peeled and quartered |
3 tablespoons | lime juice |
1 tablespoon | peanut oil |
2 teaspoons | honey |
1 teaspoon | toasted sesame oil |
Coarse salt | |
ground pepper | |
2 | scallions, thinly sliced |
Directions
1.Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
2.Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.
3.In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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