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| from Tasty-Yummies |
Kohlrabi Slaw with Dried Cranberries and Walnuts – gluten-free + veganserves 4-6
Vinaigrette:
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon stoneground mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tablespoon stoneground mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Salad:
4 small green or purple kohlrabi, cleaned, peeled and cut into matchsticks, about 2 cups
1/4 head of savoy cabbage, sliced as thinly as possible, about 1 cup
1 stalk of celery, thinly sliced
2 garlic scapes, very thinly sliced (you could also use green onions)
1/3 cup dried cranberries
1/3 cup raw walnuts, roughly chopped
Salt and black pepper to taste
4 small green or purple kohlrabi, cleaned, peeled and cut into matchsticks, about 2 cups
1/4 head of savoy cabbage, sliced as thinly as possible, about 1 cup
1 stalk of celery, thinly sliced
2 garlic scapes, very thinly sliced (you could also use green onions)
1/3 cup dried cranberries
1/3 cup raw walnuts, roughly chopped
Salt and black pepper to taste
In a small bowl, mix together the vinaigrette ingredients with a whisk until well combined. Set aside. In a large serving bowl, add all of the salad ingredients except the cranberries and walnuts. Toss gently to combine, the pour over some of the vinaigrette, you may not need it all, go conservative to start, you can always add more. Toss well to coat the entire salad with the vinaigrette. Sprinkle the cranberries and walnuts on top, salt and pepper to taste and serve.
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