Difficulty
Average Recipe
Prep Time
25 minutes
Servings
4

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.

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