christmas kohlslaw

25 Dec

kohlrabi carrot apple coleslawThis holiday, we are celebrating in fine New Mexico fashion; beer, burritos, chips, guacamole and salsa at a get-together with friends. My contributions to this event: guacamole and kohlrabi coleslaw.

I really love the variety of local produce we find during autumn and winter; squash, apples, eggplants, pecans, and the curious-looking kohlrabi. This relative of the cabbage family is crisp, mild-tasting, and rich in vitamin C, calcium, folic acid and potassium. It is commonly eaten in Kashmir and other parts of Northern India, but can be grown just about anywhere with a mild climate.

I decided to put kohlrabi into a slightly sweet and very refreshing raw coleslaw to preserve its nutrients. Enjoy!

Sweet Holiday Kohlslaw

Ingredients:

  • 2 whole kohlrabi, peeled and coarsely shredded (I use the food processor with the shredding attachment)
  • 2 fuji, pink lady, or braeburn apples, coarsely shredded
  • 1/2 lb carrots, peeled and coarsely shredded

Dressing:

  • 1/2 cup light mayonnaise (or Vegannaise for a vegan version)
  • 2 tbs. stone ground mustard
  • 4 tbs. lemon juice
  • 2 tbs. honey (or sugar for a vegan version)
  • 1/4 cup chopped fresh mint
  • salt to taste

Preparation:

Blend all the grated fruit/veggies together in a large bowl. In a separate bowl, thoroughly mix the dressing ingredients. Then gently blend the dressing into the fruit and veggie bowl until coated evenly. Serve immediately. Enjoy and happy holidays!

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