Kohlrabi and Turnip Salad
What I love about baby size kohlrabi is that you can eat the skin. In this salad, we julienne kohlrabi and delicately tasty Tokyo turnips. Feel free to also cook it, if you prefer. It would be a nice stir fry or an addition to an omelette.
Kohlrabi and Turnip Salad
Yield: 2
What I love about baby size kohlrabi is that you can eat the skin. In this salad, we julienne the kohlrabi and delicately tasty Tokyo turnips. Feel free to also cook it, if you prefer. It would be a nice stir fry or an addition to an omelette.
Ingredients
- 1 bunch baby Kohlrabi w/ green tops
- 1 bunch Tokyo Turnips w/ green tops
- Olive Oil
- Sea Salt
- Black Pepper
- Paprika (or other type of chili powder)
- 1 Lemon
- 1 Cara Cara Orange
Instructions
- Chop up the baby kohlrabi. When you chop the baby kohlrabi, you can chop the top layer where it’s more fibrous and the stems on the side.
- Then julienne the kohlrabi bulbs and chop the leaves.
- Next, julienne the turnips and leaves.
- Once everything is chopped, drizzle your desired amount of olive oil, and sprinkle salt on the salad. Massage it with your hands for a couple of minutes.
- Squeeze the juice of 1 lemon and half of an orange. Use the rest of the orange to enjoy sliced on the side.
- Finally, add a little bit of lemon and orange rind on top and sprinkle your favorite pepper powder and black pepper.
- You can also use soy sauce or mustard to mix in this salad. If you’re in the mood for something warm, this would be a great stir fry. Just add the citrus juice and rind after it’s cooked, not while it’s cooking.
