Kale & Kohlrabi Salad
4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans
Red wine vinegar dressing
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
1/4 cup olive oil
salt and pepper
Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl.
In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper.
Mix dressing with salad until well coated.
Refrigerate at least 2 hours before serving.
**** FARM WIFE TIP: Use your kohlrabi leaves as well! Make sure to rinse them thoroughly and remove all grit. Remove the main rib in the center because it's usually very large and hard; keeping only the tender leaf portion.
Credit to: Kale and Kohlrabi Salad - Chocolate Slopes®