This recipe comes from thekitchn.com
SERVES
6 to 8
INGREDIENTS
• 4 medium bulbs kohlrabi
• 3 cups shredded napa cabbage
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup coarsely chopped fresh dill
• 1/4 cup extra virgin olive oil
• 3 tablespoons pure maple syrup
• Zest of 1 lemon
• Juice of 2 lemons
• 1 garlic clove, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
1. Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a
peeler, trim away the thick green skin until you reach the light green to white part
that is free of tough fibers. Shred on the medium holes of a box grater or in a food
processor fitted with the shredder disk.
2. Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving
bowl. 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 sit for about 20 minutes before
serving.