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Produce - Kohlrabi


Kohlrabi, also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves.

it is full of nutrients and minerals like copper, potassium, manganese, iron, and calcium, as well as vitamins, such as vitamin C, B-complex vitamins, vitamin A, and vitamin K.

Kohlrabi Recipes


Kohlrabi Slaw

6 cups kohlrabi (cut into matchsticks or grated in a food processor -about three x 4 inch bulbs)
half of a jalapeno -minced
1/4 cup chopped scallion
orange zest from one orange, and juice
lime zest from one lime, and juice

1/4 Cup olive oil
¼ Cup fresh orange juice
1/8 Cup lime juice plus 1 T 
1/4 Cup honey
1/2 tsp kosher salt
1 Tablespoon rice wine vinegar