Here in the Pacific Northwest, kohlrabi can be planted beginning in March, yielding a harvest beginning in mid-May. Kohlrabi has a mild cruciferous flavor and a nice crunch. It works very well in fresh slaws and salads. I also love to use it as a "chip" for bean dips. Kohlrabi is a cruciferous vegetable, helping to upregulate detoxification pathways in the body.
Ingredients
3 medium
kohlrabi
peeled julienned
1 medium
red bell peppers
seeded and julienned
½ small
red onions
thinly sliced
¼ cups
chopped
cilantro
2
serrano chili peppers
thinly sliced
3 tablespoons
lime juice
1 tablespoons
avocado oil
¼ teaspoons
sea salt