What is kohlrabi?
Kohlrabi is a part of the brassica family (cauli, cabbage, broccoli) and it's taste and texture are like a cross between of a radish and cabbage. It has a slight peppery hint and is sweeter than a radish, AND has the texture of an apple! It can be eaten raw or cooked. Have we intrigued you yet?!
Ingredients:
- 1 kohlrabi
- 2 medium carrots
- ¼ head red cabbage
- 3-4 large green kale leaves
- Some sunflower seeds (or any seeds of your choice!)
Honey Mustard Dressing Ingredients:
- ⅓ cup oil
- 2 Tbsp white wine vinegar
- 1 Tbsp mustard (you can use wholegrain or Dijon)
- 1 Tbsp honey
- Salt & black pepper
Method:
- Remove leaves and stem end of kohlrabi. Save fresh leaves to add to smoothies, stir-fries or sautéed greens.
- Wash kohlrabi and peel using a vegetable peeler or knife.
- Grate kohlrabi and carrots into large shreds. You should have about 2 cups of each.
- Strip the leaves of the kale off the thick stems. Cut into thin strips or ribbons. Chop red cabbage into thin strips or shreds. You should have around 2 cups of each.
- In large salad bowl, throw together all your shredded vegetables.
- FOR THE DRESSING: In small jar with tight fitting lid, combine dressing ingredients, secure lid and shake well to blend thoroughly.
- Pour dressing over slaw mix and mix well. Allow to rest for 10 to 15 minutes, sprinkle your sunflower seeds over the top, and then serve!
- You can keep leftovers for up to 3 days in the fridge.
