Kohlrabi Slaw with Cilantro

This recipe has been made and served around the world … literally… borrowed from relatives that have made it many times to accompany Mexican food, when in Asia and Germany, couldn’t find “jicama” but had kohlrabi!

Ingredients

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor –
  about three x 4 inch bulbs (or you could substitute sliced fennel,
  apple, jicama, cucumber, or cabbage for part of the kohlrabi for more
  diversity)
• 1/2 cup chopped cilantro ( one small bunch)
• half of a jalapeno -minced
• 1/4 cup chopped scallion
• orange zest from one orange, and juice
• lime zest from one lime, and juice

Citrus Dressing

• 1/4 Cup olive oil
• ¼ Cup fresh orange juice ( juice form one orange)
• 1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste
• 1/4 Cup honey ( or agave syrup
• 1/2 tsp kosher salt
• 1 Tablespoon rice wine vinegar

Directions

1. Trim and peel kohlrabi. ( may have to peel twice to get thru the
   thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
2. Place in large bowl with chopped cilantro, scallions, finly chopped
   jalapeño ( 1/2), lime zest and orange zest.
3. Whisk dressing together in a small bowl. Toss with salad.
4. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.