Apple and Kohlrabi Coleslaw

Ingredients

• •1 cup shredded napa cabbage
• •1 cup shredded red cabbage
• •2¼ teaspoons kosher salt
• •2 cups kohlrabi matchsticks
• •2 cups Granny Smith apple
• •⅓ cup fresh parsley
• •¼ cup fresh lime juice
• •⅓ cup unseasoned rice vinegar
• •1 tablespoon shoyu
• •1 teaspoon coconut palm sugar
• •½ cup safflower oil
• •to taste white pepper

Cooking Instructions

1. 1.

   Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes. Wipe the bowl with a clean kitchen towel.

   83 min

2. 2.

   Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.

   5 min

3. 3.

   In a blender, combine the lime juice, vinegar, shoyu, sugar, and 1/4 teaspoon salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.

   5 min

4. 4.

   Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.

   2 min