LOCAL kohlrabi + hakurei turnip salad












2 medium unpeeled kohlrabi, cut into “matchsticks”

1 bunch cilantro, chopped

1 bunch salad turnips, thinly sliced

2 medium carrots, shredded

1/2 medium cabbage, thinly sliced


3 tbsp lemon juice

1 tbsp dijon mustard

1 tbsp honey

1/2 tbsp cumin

1/2 cups olive oil

salt and pepper to taste

  1. chop veggies and put in large bowl
  2. blend together all ingredients for dressing
  3. pour dressing over veggies
  4. best if you let it sit for 2 hours to a full day in the fridge

*add toasted pumpkin seeds for an extra little crunch



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