Serves 8

• 3 medium kohlrabies
• 1 tbs toasted sesame oil
• 2 cups shaved carrots
• 3 scallions, coarsely chopped
• 1 medium jalapeño chile, sliced (optional)
• 1 tbs minced garlic
• 1 tbs lime juice
• 2 tsp grated fresh ginger
• 1 tsp light brown sugar
• 1/8 tsp kosher salt
• 1/4 cup cilantro leaves
• 3 tbs coarsely chopped roasted unsalted peanuts

1. Chop kohlrabi leaves. Peel kohlrabi bulbs, and cut in half; thinly slice into half moons.
2. Heat oil in a large skillet over high heat. Add kohlrabi bulbs, stirring often, about 5 minutes (or until they start to soften). Add kohlrabi leaves, carrots, scallions, and jalapeño to skillet; cook, stirring often, until leaves and bulbs are tender, about 4 to 5 minutes.
3. Add garlic, lime juice, ginger, brown sugar, and salt to skillet. Cook, stirring constantly about 1 minute. Remove from heat. Sprinkle with cilantro and peanuts

(per 1.5 cups)

Calories: 128; Fat: 7g; Protein: 4g; Carbohydrate 15g Fiber 6g; Sugars 6g; Added sugars 1g; Sodium 394mg; Calcium 6% DV; Potassium 12% DV