Kohlrabi and Turnip Slaw

• 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

1. Separate stems from kohlrabi bulbs; trim off tough ends.
2. Remove leaves from stems, and slice in half lengthwise, then thinly slice crosswise.
3. Trim root end from bulbs and peel away tough outer layer; halve lengthwise.
4. 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.
5. In a bowl, whisk together lime juice, canola oil, honey, sesame oil, and 1 teaspoon salt; season with pepper.
6. Add scallions, kohlrabi (leaves and bulb), and turnip to bowl; toss to coat.
7. Let stand 15 minutes before serving.
8. (Per Serving)
9. Calories: 104
10. Saturated Fat: .9g
11. Unsaturated Fat: 3.9g
12. Cholesterol: 0mg
13. Carbohydrates: 15.5g
14. Protein: 2.7g
15. Sodium: 543mg
16. Fiber: 5.5g

kohlrabi bulbs, lime juice, neutraltasting oil, honey, sesame oil, salt, scallions

Taken from www.epicurious.com/recipes/food/views/kohlrabi-and-turnip-slaw-394098 (may not work)