Kohlrabi Slaw by Emily Geizer

By Holistic Health and Parent Coach Emily Geizer

Slaw ingredients:
1/2 medium kohlrabi julienned (4 cups loosely packed)
1 cup tightly packed grated carrots
8 baby radishes, sliced paper thin
chives for garnishing

1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp honey
3 tbsp extra virgin olive oil
2 pinches of sea salt
a grind of fresh black pepper
1 tbsp fresh snipped chives


Use a vegetableUse a vegetable peeler or knife to remove the outer layer of the kohlrabi. Slice into thin sheets, using a mandolin or knife and then julienne each slice into matchsticks. In a large bowl, add kohlrabi, grated carrots, and baby radishes and give a quick toss with your hands. (Or simply throw the roots into a food processor or high power blender to quickly chop. Super fast, but not as pretty). Make the dressing in a small bowl by whisking together: Dijon, white wine vinegar, lemon juice, and honey. Stream in olive oil and whisk until combined. Season with sea salt, black pepper and fresh snipped chives. Pour over slaw and give it a good tossing. Refrigerate until ready to serve. Serves 4-6.