6 cups kohlrabi, cut into matchsticks (use 3x4 inch bulbs; you can also substitute sliced fennel or cabbage for part of the kohlrabi for more diversity)
1/2 C chopped cilantro (one small bunch)
Half of a jalapeno, seeded and minced (optional)
1/4 C chopped green onion
orange zest from one orange, and juice
lime zest from one lime, and juice
2 T of The Olive Bin's Blood Orange Olive Oil (Fused)
2 T of The Olive Bin's Lime Olive Oil
1/4 C fresh orange juice (juice from one orange)
1/8 C lime juice (juice from one large lime), more to taste
1/4 C honey (or agave syrup)
1/2 tsp kosher salt
1 T rice wine vinegar
Kohlrabi Fennel Slaw with Cilantro
Ingredients
Number Of Servings: 4
Directions
- Trim and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate, and slice again, making 1/4-inch matchsticks. Place in a large bowl with chopped cilantro, green onions, finely chopped jalapeno, lime zest, and orange zest.
- Whisk olive oils, orange juice, lime juice, honey, kosher salt, and rice wine vinegar together in a small bowl. Toss with salad.
- Rerigerate until serving. Garnish with zest and cilantro.
Additional Info
Thanks to our friends at Cook Farm for this delicious recipe!
