Kohlrabi & Radish Slaw

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.

Grated Cauliflower Salad with Ginger-Lime Dressing

Tossed with a bright, zesty dressing, raw cauliflower shines in this simple salad.

3 cups grated cauliflower*
½ finely diced carrot
½ cup finely diced red bell pepper
⅓ cup finely diced scallions
¼ cup minced cilantro
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons fresh lime juice
2 teaspoons agave nectar or honey
1 teaspoon grated ginger
1 teaspoon minced jalapeño pepper
Sea salt and fresh ground pepper

1. In a small bowl, whisk together the olive oil, lime juice, ginger, jalapeño and agave nectar or honey. Season to taste with salt and pepper.

2. In a large bowl, stir together the cauliflower, carrot, red bell pepper, scallions and cilantro. Toss with the dressing and serve immediately or cover and chill under ready to serve.

*Tip: To grate the cauliflower, simply grate large sections against a box or cheese grater, or in a food processor using the grating blade.

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