When we think of eating more vegetables, we generally consider a pretty narrow playing field ~ like carrots, tomatoes and celery, perhaps.
But that arena is vast!
Take kohlrabi, for example. Abundant in Europe, you have to pretty much find it in someone's garden here. But lots of people grow it. It's a member of the cabbage family ~ and in some ways , resembles a turnip.
It's packed with nutrients ~ particularly Vitamin C and A ~ along with lots of fiber, potassium and calcium. It's easy to slice, and that's a plus when we talk about this great slaw recipe.
Slice two kohrabies into matchstick pieces (about 1/8 inch), slice a handful of radishes and a half of a medium-sized green cabbage. Shred a couple of carrots to add to it, and a handful of cilantro leaves.
Here's what makes it yummy. Whisk together 1 tsp of honey, 3 Tbs of white wine vinegar, 1/ tsp Dijon mustard, 1/4 tsp cumin seed, 1/4 tsp of sea salt, and 5 Tbs of olive oil to pour over the vegetables. Toss it all together and sprinkle on some coarse ground pepper.
It's a great alternative if your regular fare is a tossed salad!