Kohlrabi and Kale Slaw

Slaw

2 medium kohlrabi (2)

2 medium carrots (2)

1/4 head red cabbage (¼)

2-3 stems green kale (2-3)

2 tsp fresh chopped dill (10 mL)

Dressing

1/3 cup canola oil (75 mL)

2 Tbsp white wine vinegar (30 mL)

1 Tbsp Dijon mustard (30 mL)

1 Tbsp honey (15 mL)

¼ tsp salt (1 mL)

1/8 tsp black pepper (.5 mL)
1. Remove leaves and stem end of kohlrabi. Save fresh leaves to add to smoothies, a stir-fry or sautéed greens.
2. Wash kohlrabi and peel using a vegetable peeler or knife.
3. Grate kohlrabi and carrots into large shreds.
4. Chop red cabbage and kale leaves into thin strips or shreds.
5. In large salad bowl, toss together shredded vegetables and dill.
6. In small jar with tight fitting lid, combine dressing ingredients, secure lid and shake swell to blend thoroughly.
7. Pour dressing over slaw mix and toss well. For best result, rest for 10 to 15 minutes before serving to allow flavours to blend.
8. Refrigerate any leftovers for up to 4 days.
Note

When buying kohlrabi select medium sized kohlrabi, no bigger than 2 ½ inches to 3 inches (6-8 cm) in diameter. As kohlrabi gets older and bigger, the stem end turns more woody.