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25180 County Road 48
Peconic, NY, 11958
United States


Sang Lee Farms is a certified organic farm on the North Fork of Long Island. We specialize in Asian Specialty produce, Value-added products made in our certified organic kitchen, and much more.

We sell our products online, in our retail shoppe, at farmer's markets, and through our CSA Farmshare Program.


Delicious Farm Fresh Recipes from The Sang Lee Kitchen

Filtering by Tag: kohlrabi

Sauteed cabbage with Turnips & Kohlrabi

Lucy Senesac


  • ½ Cone Cabbage, thinly sliced
  • ½ Napa Cabbage, thinly sliced
  • 4 pce garlic, minced
  • 1 bunch scallions, sliced
  • 2 bulbs kohlrabi, peeled and sliced into ½ inch thick matchsticks
  • 1 small bunch white turnips, cut same as kohlrabi
  • ½ lb pasta
  • Salt and pepper
  • 3 tbsp butter


Wash, peel, and slice all of the vegetables that need it. Boil water for your pasta and cook at the same time as you are sautéing the vegetables (If you are using linguini, cut in half before you put in the pot). In a sauté pan over medium heat, add half the butter and garlic. Let sizzle for a minute and then add the kohlrabi and turnips. Sauté for 5 minutes or until the vegetables are soft but not completely mushy. Then add the cabbage, scallions and sauté for another 5 minutes. Finish it off with lots of pepper and a little salt. Drain the past and add the remaining butter. Mix with the cabbage dish and serve!

Red Cabbage Slaw with Asian Vinaigrette

Lucy Senesac


3 Red hakurei turnips
1-2 Kohlrabi
4-5 large french radishes
1 head red cabbage
2-3 Beets
1 apple
3 tablespoons asian vinaigrette
salt and pepper to taste
bunch of chopped herbs (parsley or cilantro would go well)


Using a mandolin or a sharp chef's knife, julienne your peeled vegetables unto very thin matchsticks. If you are using a knife, simply slice the bulbous vegetables into thin rounds and then sliver them into matchsticks as well. With the cabbage, slice very thin pieces and then chop those again to stay similar size as the other vegetables. Toss all the vegetables together and add salt, pepper, herbs and dressing. Serve as a side or a lunch with some fish on top!

Stir-Frying 101

Lucy Senesac

Here is the asian method that really requires using a gas stove and a wok. The temperature of the pan and the oil are very important in insuring that the vegetables don’t just steam. 

  • heat vegetable oil over high heat (or olive oil over med-high heat). Slice ginger into slivers and brown it in the oil for a few minutes. Then add the smashed and minced garlic. 
  • If you are using meat, add and cook until ¾ cooked, then remove the meat leaving the juices, and set aside. Add the thickest/most dense vegetables next and additional oil if necessary (cabbage, roots, etc) and half the onions.
  • Then add all other vegetables besides the green leafy tops or baby greens. Toss a few times and cook for a few minutes.
  • Then add the rest of the onions and  leafy greens. Toss twice until greens are melted. Drizzle stir-fry sauce and add meat back to the wok, toss two more times.
  • Turn off the heat, drizzle sesame oil and scallions/chopped herbs. Place the stir-fry immediately on a platter so that the veggies don’t overcook in the hot pan.
  • Salt and pepper to taste.

I hope that you all enjoy exploring and experimenting with the different vegetables in your oven and wok. I hope it inspires you to try some new combinations!

Roasting 101

Lucy Senesac

Some tips:

  • Cut your vegetables all about the same size so that they cook evenly and you don’t have to take some out before others.
  • Some veggies take different amounts of time to roast. Potatoes tend to need the longest so put them in first, then add your softer veggies 10 -20 minutes later. Onions always go last as they only need about 10 minutes. 
  • Make sure you use enough oil to coat the veggies and a bit extra so that they don’t stick to the pan as they absorb it.
  • Add sea salt and pepper before roasting for more flavor
  • Arrange the vegetables in a single layer in the roasting dish (glass pyrex or regular cooking sheet/pan) so that they become crispy around the edges and not mushy
  • Feel free to throw a few unpeeled garlic cloves in there if you are a garlic lover like me – they sweeten up and make a subtler choice than raw/sautéed garlic
  • Roast at a high enough temperature – 375 - 425 degrees is usually sufficient
  • Make sure to stir the veggies a few times as they are cooking so they don’t stick.
  • When roasting beets, simply make a tin foil pouch for them and place it on a pan in the oven (same temp – 425) for 40 minutes to an hour. Beets tend to stain all other vegetables they roast with and since they are more dense they need the contained moisture of the pouch to help cook them and stay moist without drying out.
  • After you roast the vegetables, you can also puree them and create a soup like butternut squash soup, sweet potato ginger soup, or even a  cold salad with the leftover roasted veggies and a simple vinaigrette.

Basil Bok Choy Slaw

Lucy Senesac


1 head bok choy, thinly diced
2 bulbs kohlrabi, peeled and grated 
1 bunch purple basil
1/2 bulb onion
1/2 cup oil
2 tablespoons rice vinegar
1 tablespoon lemon juice
1 teaspoon honey/agave
1 teaspoon soy sauce
salt and pepper to taste


Cut the bottom of the bok choy off and wash each stem individually. Cut them in half lengthwise and then shop finely all the way through the greens. Set aside in a large bowl. Peel the Kohlrabi bulbs with a knife and grate them on a cheese grater into the bowl with the bok choy. Finely dice the onion and basil and add to the salad. In a separate bowl, whisk together the rest of the ingredients besides the oil. Then slowly drizzle the oil in while whisking. Add salt/pepper to taste and toss the salad with the dressing. Enjoy!

Asian Nappa Cabbage Slaw

Lucy Senesac


¼ cup rice vinegar (not seasoned)
2 tablespoons sugar
1 teaspoon grated peeled ginger
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon lemon juice, 1 tablespoon zest
1 tablespoon orange juice, 1 tablespoon zest
1 fresh chile, finely chopped, with seeds
1 head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced (4-5)
1/2 cup coarsely chopped cilantro or parsley
5 grated carrots
1 kohlrabi bulb, peeled and grated
toasted sesame seeds


For the dressing, whisk together the first 8 ingredients in a large bowl until the dressing emulsifies.

Wash your napa cabbage head thoroughly after you peal away the leaves. Bunch together and dice as thinly as you can. Give the diced cabbage a few chops to make the bites smaller. Add to the large bowl with dressing. Grate your carrots and peeled kohlrabi on a cheese grater or some other grater and dice your scallions. Add it all to the bowl. Chop up the cilantro (or parsley) and along with the sesame seeds, add to the bowl. Toss and add salt and pepper to taste.

Grilled Romaine with Poached Eggs

Lucy Senesac

Serves 4
Cooking time: 1 hr


2 large heads of romaine lettuce
1 bunch of French radishes
1 large or two small bulbs of kohlrabi
5 scallions, finely diced.
Green goddess dressing (see below)
¼ cup toasted pine nuts (or sunflower seeds)
2 tablespoons olive oil
zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
4 farm fresh eggs, poached
Salt and heavy pepper


8 anchovy fillets, chopped
2 ripe avocado, peeled and diced
1 ½ cup mayonnaise
2 tablespoon sour cream
2 tablespoons vinegar (any type you prefer)
1/4 teaspoon minced garlic
2 table spoons freshly squeezed lemon juice
5 scallions, finely chopped
2 tablespoons fresh flat leaf parsley leaves
1 1/2 tablespoons chopped tarragon
1 tablespoon chopped cilantro
2 minced garlic cloves


Wash all vegetables thoroughly and cut bottoms off of the romaine heads (not too far because you want them to remain as heads). Wash the romaine heads on the inside and between the leaves if you can.

Finely chop scallions and radishes and put them in a medium sized bowl. Cut the leaves off the kohlrabi and peel the bulb. You can do this with a peeler or a knife since the skin is very thick. You should end up with a pure white round bulb. Cut in half, and then half again. Finely sliver each piece. Mix the kohlrabi with the other vegetables and add the olive oil, lemon juice, lemon zest, salt and pepper. Set aside.

Lightly drizzle olive oil, salt and pepper over the romaine heads. Prepare your grill and lay them open side down for 2-3 minutes until they look charred and slightly wilted. Flip them over and do the same for the other side. Set aside.

Put the chopped vegetables that were set aside into a grill pan or something metal with small holes. Grill for about 4-5 minutes. This step is optional as the vegetables are delicious raw as well. This just softens them a bit.

Making the dressing: Place all ingredients besides the dairy products (coarsely chopped) into your food processor. Blend until creamy and add the mayo and sour cream. Taste and add any spices or additional herbs to your taste. If the dressing is too thick, you can add a tablespoon of milk to thin it out. You will have more than enough dressing from this recipe, so feel free to half it if you just want enough for this meal (It will go great on your salads all week!)

Poaching eggs: Bring a deep sides sauce pan filled ¾ with water to a low simmer. Make sure it never fully boils. Add 1 tbsp of vinegar to the pot to prevent the egg from running. Crack open each egg into a separate bowl, one at a time and then pour the egg into the pan. Cook each egg for 3-4 minutes, or until the whites set but the yellow feels runny still. Remove with a slotted spoon and keep in cold water until ready to reheat and serve.

Salad assembly: start with your romaine head, then add the vegetable slices, then the egg, drizzle with the dressing and top with toasted pinenuts or sunflower seeds. Add salt and pepper if needed. Enjoy as a complete lunch or dinner. If you don’t have time to make the eggs. Just have it as your salad on the side.