Kohlrabi-Carrot Slaw

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Serve slaw over garden fresh red lettuce and arugula with maple-glazed pecans and crumbled farmer’s goat cheese.

Kohlrabi, a member of  the cabbage family, shows up at farmer’s markets and is not given the attention it deserves. A staple in Indian cooking, it can be eaten raw like a radish, steamed, roasted or sliced thin and baked with olive oil for a “different” kind of chip.

Give this odd looking summer garden favorite a try!

1/2 kohlrabi
4 carrots
1 teaspoon celery salt
4 Tablespoons Lemon Dijon Vinaigrette
3 Tablespoons mayonnaise, Veganaise or yogurt (optional)
1/2 cup dried cranberries (juice sweetened)
salt and pepper to taste

Peel kohlrabi and carrots with a vegetable peeler and trim ends. Slice julienne-style into match sized pieces or shred in a food processor to yield approximately 3 cups kohlrabi and 2 cups carrots.  In a large bowl, toss with other ingredients, adding a good quality mayonnaise or yogurt if desired for creaminess. Cover and chill until ready to serve.

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