These two members of the cabbage family deliver an interesting twist to standard coleslaw. Both kohlrabi and turnips offer fiber, iron, and vitamin C, and the thick kohlrabi leaves boast a high dose of cancer-fighting phytochemicals.

　　

Ingredients

serves 4

　　2 small kohlrabi bulbs (about 1 pound), leaves intact

　　1 turnip (about 8 ounces), peeled and quartered

　　3 tablespoons fresh lime juice (from 2 to 3 limes)

　　1 tablespoon neutral-tasting oil, such as canola or safflower

　　2 teaspoons honey

　　1 teaspoon toasted sesame oil

　　Coarse salt and freshly ground pepper

　　2 scallions, trimmed and thinly sliced

　　

Step 1

Separate stems from kohlrabi bulbs; trim off tough ends. Remove leaves from stems, and slice in half lengthwise, then thinly slice crosswise. Trim root end from bulbs and peel away tough outer layer; halve lengthwise. Shred kohlrabi bulbs (stem and root sections) and turnip in a food processor fitted with a shredding blade or on the large holes of a box grater.

　　

Step 2

In a bowl, whisk together lime juice, canola oil, honey, sesame oil, and 1 teaspoon salt; season with pepper. Add scallions, kohlrabi (leaves and bulb), and turnip to bowl; toss to coat. Let stand 15 minutes before serving.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 104

　　

Step 5

Saturated Fat: .9g

　　

Step 6

Unsaturated Fat: 3.9g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 15.5g

　　

Step 9

Protein: 2.7g

　　

Step 10

Sodium: 543mg

　　

Step 11

Fiber: 5.5g

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