Written by Meredith Hink, MS, RD, CD
Yields: 2 – 2 ½ cups
- 1 medium sized kohlrabi, peeled and julienned
- 1/3 cup white, distilled vinegar
- 2 Tbsp honey
- 1/3 cup raspberries
Place peeled and julienned kohlrabi in a bowl. Blend vinegar, honey, and raspberries in a blender. Add to kohlrabi. Cover, shake to mix, and refrigerate overnight. Enjoy!