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131
yields 4 servings
yields 3 servings
yields 2 servings
sensational salads etables. Toss to coat well. lemon juice, sugar, salt, and cayenne and pour over the veg- almonds, pepper, lemon juice, and salt. Serve chilled. 3. Refrigerate for 2–4 hours before serving. 2. In a medium bowl, combine the mayonnaise with the water, 1. In a large bowl, combine the kohlrabi with the carrots. 2. In a large bowl, toss the apples and kohlrabi with the slivered 1. Cut the apples and kohlrabi into matchstick-size pieces. In a large bowl, combine all th

Kohlrabi CABBAGE SALAD WITH GREEN PEAS yields 4 servings

AND TARRAGON

Cabbage is delicious if prepared properly. The secret is to shred the cabbage very finely.
3 ½ cup chopped fresh parsley
2 cups shredded green cabbage
2 cups fresh or frozen green peas

4 pearl onions, sliced
1 tablespoon dried tarragon

DRESSING

¼ cup water
Ways ½ cup Basic Dressing (p. 166)
1. In a large bowl, combine the cabbage, peas, parsley, onions, and tarragon.
2. In a blender, blend the Basic Dressing with the water.
3. Toss the salad with the dressing. Let marinate for at least 30 minutes before serving.

yields 6 servings
COLESLAW WITH AVOCADO DRESSING
3 cups thinly sliced green cabbage DRESSING 1 teaspoon Bragg
1 cup thinly sliced red cabbage 1 avocado liquid aminos
1 cup shredded carrot 1 clove garlic Dash of cayenne
1 cup thinly sliced celery (optional) ¼ cup water pepper (optional)
Like many other vegetables in the ½ cup chopped fresh parsley 2–3 tablespoons fresh
cabbage family, kohlrabi can be lemon juice
eaten raw or cooked. This often 1. In a large bowl, toss the cabbage, carrot, celery, and parsley.
overlooked vegetable offers a 2. In a blender or food processor, puree the dressing ingredients until smooth.
myriad of health benefits, coming 3. Toss the salad with the dressing. Marinate for at least 30 minutes before serving.
close to the nutritional value of
broccoli or the famous kale. The
following three kohlrabi salads
are quick and easy to prepare yet
flavorful and pungent.

Kohlrabi Salad
130 HEALTHY EVER AFTER olives AND BLACK OLIVES WITH AVOCADO CAULIFLOWER gredients. Serve immediately. In a large bowl, combine all the in- 2 tablespoons fresh lemon juice 1/8 cup finely diced red bell pepper ¼ cup pitted and chopped black ¼ cup chopped fresh basil ¼ cup diced red onion 1 avocado, diced 2 cups chopped cauliflower Cauliflower Toss with Zucchini and Radishes yields 6 servings yields 8 servings Cook the lima beans for 1 hour until well cooked but firm. d

127

or iceberg lettuce)
radicchio, spinach, romaine,

yields 4 servings

florets