Kohlrabi-and-Turnip Slaw

Part bulb, part bundle of greens, kohlrabi may seem one of the more intimidating items at the Market, but it offers a delightful combination of  the texture of a radish and the sweetness of jicama, with a slight hint of broccoli. The edible leaves are like a milder version of collards. 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.


  • 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 and ground pepper
  • 2 scallions, thinly sliced


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.

Recipe courtesy of Martha Stewart Living