January 19, 2011


Sara Jones, Tucson CSA

Also works great with turnips instead of kohlrabi.
Because of its crisp, crunchy texture, kohlrabi is great served
raw. If you want to practice your knife skills, julienne the
kohlrabi, otherwise, it is fine grated. If you have large
radishes use some in this recipe, too.

3 small to medium kohlrabi bulbs, peeled and grated
1 small clove garlic, minced
2 tablespoons mayo
1 heaping teaspoon Dijon mustard
About 2 tablespoons orange juice, plus the zest from one
1 handful arugula or watercress, chopped into thin ribbons
1 tablespoon poppy seeds (optional)

Whisk together the garlic, mayo, mustard and orange juice.
Pour mixture over kohlrabi and toss to coat. Add arugula just
before serving to prevent

One Response to “Kohl-slaw”

  1. Dhanya Sullivan Says:

    I just made this with the 1st 4 ingredients (didn’t haver the other ones on hand) and it was yummy.

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