This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
1 pound purple kohlrabi (about 2 small heads, leaves included)
1 medium Tokyo Market turnip (about 8 ounces), peeled and quartered
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
2 spring 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 turnip.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add onions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.