I posted in the last CSA blog a recipe for a salad made with the leaves from our Kohlrabi. I decided to make this salad last night to bring with us on our trip to North Carolina. It will give me something to eat on the road when everyone else is eating subway. Plus it should last through the first couple days of vacation.
This is after I rolled them then thinly sliced the leaves.
I changed the recipe around a bit.
Shredded leaves from 2 Kohlrabi bulbs
shredded Kohlrabi bulb
finely chopped garlic scapes
finely chopped onion
finely chopped red sweet pepper
finely chopped hot pepper
tossed with dressing:
juice from 1 lemon
coconut liquid aminos
Let marinate for a few hours so the leaves soften a bit.