"Kohlrabi are part of the cabbage family, and have an odd sputnik look to them. (OK, that dated me…) Here’s a recipe that not only uses them, but is DELICIOUS! Want a twist on coleslaw? Here it is, but first, a rundown of the benefits of eating Kohlrabi. Low in fat, high in fiber, potassium, and a ton of Vitamin C, and they are in season now!
This recipe is low in net carbs (watch out for the dried cherries, if you eat a lot, it will increase the carbs, and they are yummy!)"
Kohlrabi Cherry Slaw
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Prep time 15mins
Serves or Makes: 12
Recipe Card
ingredients
- 1/4 cups roasted and salted sunflower seeds
- 2 head medium kohlrabi
- 1 bulb trimmed and quartered fennel root
- 1/41 cups dried cherries, unsweetened
- 2 tablespoons fresh chopped dill weed
- 1/4 cups avocado oil
- 1 1/2 tablespoons maple syrup
- 3 tablespoons fresh lemon juice
- 1 clove fresh minced garlic
- 1/2 teaspoons sea salt
- 2 to 4 grinds fresh white pepper
Method
Step 1
Remove the long stems from the kohlrabi. Then, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred the kohlrabi. Trim fennel, remove outer leaves. Shred fennel and the cabbage. I use my food processor, but you can also shred them in the medium holes of a box grater.
Step 2
Combine the shredded kohlrabi, fennel, cabbage, dried cherries, sunflower seeds, and dill in a large serving bowl. Mix well.
Step 3
In a bowl, jar or a blender, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake or whisk to thoroughly combine. If you want to lower carbs, you can use stevia (pure stevia leaf powder) instead of maple syrup, but realize that it won't have the maple flavor.
Step 4
Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. Enjoy! Too tart? Add a bit more maple syrup. Add salt to taste. This will keep for 3-4 days in the refrigerator. And you'll impress your friends.