Spicy Kohlrabi Wedges with Lime & Chipotle

by Dani Lind

Summer 2013 Issue

Prep time: 5 Minutes

Cook time: 0 Minutes

Serves: 5

This light, slightly spicy summer salad is perfect for a hot, humid day.

Ingredients

2 or 3 medium kohlrabi bulbs, peeled and cut into thin half-moon or wedges
1 tsp. local sunflower oil
Juice and zest from 1 medium lime
¼ tsp. ground chipotle powder
Salt to taste

Directions

Toss all ingredients in a bowl and let sit for 15 minutes before serving. Serves 4 to 5 as a snack or appetizer.

How was it?

More Recipes

Kale and Roasted Roots Salad

Fall 2017

Green Herb Buttermilk Dressing

Spring 2017

Maple Mustard Vinaigrette

Spring 2017

More Recipes by This Author

Pan-Fried Cornmeal Crusted Fish

Winter 2020

Cornmeal Pancakes