Categories
Recipes

Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing

recipe and image via A Veggie Venture


Hands-on time: 25 minutes
Time to table: 25 minutes

Ingredients
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste (go easy here)
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons
2 Granny Smith (or other tart) apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

Method
1. Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer.

2. Stir in remaining ingredients. Serve immediately.

Nutrition Estimate
Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol

Yield: 4 cups

Categories
Recipes

Massaged Kale Salad


recipe and image via All Things Littleput



Ingredients
1 bunch Kale
just a smidge Olive oil
1 TB Apple Cider Vinegar
lots of Fresh Raspberries
1/4 cup Red Onion, finely chopped
1/3 cup Flax or sunflower seeds
1 cup diced Jicama or apple
Salt and Pepper, to taste
Optional: crumbled gorgonzola cheese, 1/3 cup

Method
1. Remove the stems from the kale, wash well and cut into bite-sized pieces. Place in a large bowl and add just enough olive oil to lightly coat the leaves.

2. Massage the olive oil into the leaves (you can add the salt now too) until the kale feels soft and turns a dark green.

3. Mix in all the ingredients except the raspberries and stir. Sprinkle LIBERALLY with raspberries and add pepper to taste.

4. Let it sit for approx 15 minutes before serving.