Carrot, Kohlrabi and Radish Slaw
Cutting vegetables into long thin strips—a technique called julienning—rather than shredding them gives this healthy slaw recipe a marvelous, crisp texture. Perfect thing to bring for lunch as it stays crunchy and it can be prepared ahead so the flavors develop.
Kohlrabi is a bulbous vegetable related to broccoli and Brussels sprouts, but has a milder, sweet flavor and great crunch. Select small kohlrabi with a smooth skin. Store in the refrigerator for up to 4 days. To prep, remove the stems (the leaves are edible) and peel the thick skin with a vegetable peeler. It can also be roasted or used in a stir-fry.
Radishes are a spring crop and one of the first vegetables harvested. There are many heirloom varieties available to add color and taste variations to salads. They are also another type of cruciferous vegetable.
- 2 cups matchstick carrots (about ½ pound)
- 1 cup julienned kohlrabi (about 6 oz- 1 medium bulb)
- ¾ cup radishes, any variety, thinly sliced
- 3 Tbsp apple cider vinegar
- 2 Tbsp olive oil or walnut oil
- 2 Tbsp maple syrup
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp ground black pepper
- To prepare slaw: combine carrots, kohlrabi and radishes in a large bowl. Set aside.
- In a small bowl, whisk together dressing ingredients.
- Pour dressing over the slaw mixture and stir to combine. Refrigerate up to 2 hours.
- Garnish before serving with chiffonade radish leaves or toasted sunflower seeds.
Molly Miles |