Riverland Farm

A twist on an old standby.




Martha Stewart

Prep Time

20 minutes


  • 1 lb kohlrabi
  • 3 salad turnips, peeled and quartered
  • 3 tbsp lime juice
  • 1 tbsp peanut oil
  • 2 tsp honey
  • 1 tsp sesame oil
  • coarse salt and pepper
  • 2 scallions, thinly sliced
  1. Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half 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 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 scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

Wholesale Ordering

Please contact us for more information about wholesale produce.