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.

Ingredients:

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

Instructions:

1. 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.

2. 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)

3. Dress the slaw with the miso dill dressing. Taste and adjust seasoning. Return to the bowl and mix with the seeds.

4. You’re welcome.