Kohl-rabi Slaw with Apple, Cucumber and Miso Dill Dressing
So, it turns out you like it raw. I asked what kind of recipes you wanted to see at TYOS and low carb, vegan, raw, summer salads were pretty universal. Don’t ever say I never did anything for ya.
Forget the chit-chat, let make a kick ass salad.
4 heads Kohlrabi, peeled
2 large cucumbers
2 apples (I like Pink Ladies)
Juice of 1 lemon
1 bunch dill, washed, with bottom stem half removed
2 T white miso
2T olive oil
1 clove garlic
1 piece of peeled ginger about the same size as the garlic clove
½ C water
½ C shelled sunflower seeds
¼ C hemp seeds
¼ C flax seeds
1 T sesame seeds
salt and pepper
Shred the kohlrabi, apples and cucumbers using the shredding attachment of a food processor or an old fashioned box grater. Place the grated fruit and veg in a large bowl. Drizzle with lemon juice (so the apple doesn’t get all gross and brown) and mix.
Combine the dill, miso, oil, garlic, ginger and water in the bowl of a food processor. Pulse until it becomes a delicious dill dressing and sticks to your finger or tasting spoon. (About a minute)
Dress the slaw with the miso dill dressing. Taste and adjust seasoning. Return to the bowl and mix with the seeds.