Kohlrabi is the star of this slaw, bringing in a satisfying crunchy texture, subtle sweetness and plenty of antioxidants and vitamins. Kohlrabi can help ease inflammation, aid digestion and just 1 cup provides up to 93% of your daily vitamin C needs. Tossed with cabbage, tart sweet dried cherries, earthy sunflower seeds, herby dill and a tangy lemon maple dressing, this salad hits almost every flavor note while still staying quite simple to prepare.
Serves 6-8
Recipe adapted from www.thekitchn.com
Ingredients
- 4 medium bulbs kohlrabi
- 3 cups shredded green cabbage
- ¼ cup dried cherries
- ¼ cup sunflower seeds
- ¼ cup coarsely chopped fresh dill
- ¼ cup extra virgin olive oil
- Zest of 1 lemon
- Juice of 2 lemons
- 1 garlic clove, minced or 1 rehydrated Maranatha Farm Garlic Coin
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Method
- Using a sharp knife, remove the long stems and greens form the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green/white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
- Combine the kohlrabi, cabbage, cherries, sunflower seeds and dill in a large serving bowl. In a small jar with a tight fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt and pepper. Cover and shake thoroughly to combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.