Kohlrabi is typically available year round at the farmers market, but it still seems to be an underutilized, maybe even mysterious, vegetable. It’s very versatile and can be eaten raw or cooked. Here, we are slicing it in matchstick-like strips and serving it alongside citrus with a honey-ginger vinaigrette. The mild taste and slight crunch of the kohlrabi balance out the tart citrus and complement the sweet dressing.
Photography & Styling: Diana Yen
Assistant Styling: Diana FertittaRead More