{"id":2249,"date":"2012-01-17T12:54:10","date_gmt":"2012-01-17T17:54:10","guid":{"rendered":"http:\/\/kirantarun.com\/food\/?p=2249"},"modified":"2012-01-20T12:13:20","modified_gmt":"2012-01-20T17:13:20","slug":"raw-kohlrabi-grapefruit-salad","status":"publish","type":"post","link":"https:\/\/kirantarun.com\/food\/raw-kohlrabi-grapefruit-salad\/","title":{"rendered":"Raw Kohlrabi & Grapefruit Salad"},"content":{"rendered":"T<\/span>here’s shivers everywhere.<\/p>\n

Cold front has finally struck and there I am posting a “chilled” recipe.<\/p>\n

Don’t hate me for the fact that this recipe was created when the sun was shining oh so brightly here in Florida — but the nightfalls are as\u00a0nightmarish-ly<\/em>\u00a0cold as one can imagine.<\/p>\n

So, it’s a lose-lose for everyone. Well, not until you’ve tried this recipe. It would knock you off your socks!<\/p>\n

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Anyhoo…<\/p>\n

I couldn’t believe my lucky stars when I saw kohlrabi in my local grocery store. This is one those vegetables that was making too many rounds on the blogosphere. And I had to try. Curiosity always takes the best out of me, can’t you tell?<\/p>\n

The name comes from the\u00a0German\u00a0Kohl<\/em>\u00a0(“cabbage”) plus\u00a0R\u00fcbe<\/em>\u00a0~\u00a0Rabi<\/em>\u00a0(Swiss German variant) (“turnip”) – Wikipedia<\/a><\/p><\/blockquote>\n

Upon researching some facts on kohlrabi, I decided on a raw salad recipe just so I can taste my way towards this unfamiliar ingredients. Cooking would just alter it’s natural taste.<\/p>\n

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After taking ill for so many days, just looking at a bagful of fresh and ripened grapefruit makes me cringe. I can’t promise what all I would have to do to use up those delicious grapefruits before it expires. Any tips or recipes would be appreciated.<\/p>\n

Thanking the lucky stars we had only 1 sad looking pomegranate in the refrigerator.
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\"Print<\/a> Print This Recipe<\/a><\/p>\n

Ingredients<\/span>:<\/p>\n