Peel kohlrabi and cut into very thin slices. Arrange kohlrabi slices decoratively on four large plates.
2. gently roll orange and lime peel strips in boiling hot water for 2 to 3 min. Drain in a colander, rinse when cool and dry with kitchen roll.
Clean, rinse and finely dice the peppers. Rinse kohlrabi leaves, shake dry and cut into narrow strips.
4. peel oranges like an apple so that the white skin is removed. Using a sharp kitchen knife, remove the fruit fillets between the separating skins, reserving juice.
For the salad dressing, mix oil, oranges, mustard, honey and lime juice, season with salt and cayenne pepper. Drizzle kohlrabi carpaccio with salad dressing. Sprinkle with orange fillets, orange and lime peel strips, diced chili peppers and kohlrabi leaves.
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