Kohlrabi Slaw

This simple slaw uses the sweet roots of fall and winter. 

Kohlrabi stars in this slaw, but the roots you use are flexible.  Try carrots, beets, radish, salad turnips, celeriac, or any other fall root you have on hand!

Serves 4-6 as a side

INGREDIENTS

• 1 large or 2 medium sized kohlrabi, peel cut off and then cut into matchsticks or grated
• 6 small radishes (daikon and/or spring radish), sliced thinly or grated
• 1 small onion or shallot, quartered and sliced thin 
• 1 clove of garlic, minced
• 2 Tablespoons vinegar of choice or lemon juice
• 1 teaspoon Dijon or other mustard
• 1/4 cup extra virgin olive oil
• Sea Salt, to taste (start with 1/2 teaspoon)
• Ground black pepper, to taste
• Optional Add ins: 1-2 teaspoons honey; apples or pears, thinly sliced; nuts or seeds, cheese of choice, dried fruit; other roots, sliced thinly, cut into matchsticks, or grated

INSTRUCTIONS

1. In a medium sized salad bowl, mix together vinegar, olive oil, mustard, pepper, and sea salt.
2. Add in your prepped veggies and optional add-ins and mix thoroughly 
3. Taste, and add more salt and pepper as necessary
4. Serve and enjoy!

NOTES:

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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