This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
1 pound kohlrabi (about 2 small heads, leaves included)
3-4 radishes, trimmed of any greens and washed
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
Sea salt and fresh ground pepper
1. Separate the stems from kohlrabi bulbs, trim, and discard the tough bottoms of the stems. Half the leaves lengthwise, then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
2. Fit a food processor with a shredding blade (or use a box grater) and shred the kohlrabi bulb and radish.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add green onions, kohlrabi leaves and bulb, and radish to bowl; toss to coat. Let stand at least 15 minutes.