Kohlrabi & Cabbage Salad with Maple Lemon Dressing
Yield
Yield: 6-8 Servings
Ingredients
3 small to medium kohlrabi
4 cups shredded cabbage
¼ cup dried cherries
¼ cup sunflower seeds
¼ cup coarsely chopped fresh dill
¼ cup extra virgin olive oil
3 Tbsp pure maple syrup
Zest of 1 lemon
Juice of 2 lemons
1 garlic clove, minced
¼ tsp salt
¼ tsp freshly ground black pepper
Instructions
Using a sharp knife, remove the long stems and greens from the kohlrabi. Reserve for another use. Using a peeler or paring knife, peel away the outer skin. Shred the kohlrabi in a box grater or using a food processor.
In a large serving bowl, combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill. Toss to combine.
In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let set for about 20 minutes before serving.
Notes
Recipe sourced from www.thekitchn.com, however it was originally published in The Modern Menu by Kim Kushner.
