Ingredients

• 2 medium kohlrabi bulbs, peeled and shredded (or julienned)

• 1 crisp apple (like Honeycrisp or Gala), julienned

• 1 carrot, shredded

• 2 green onions, thinly sliced

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon honey (or maple syrup for vegan)

• 3 tablespoons olive oil

• Salt and pepper to taste

• 2 tablespoons chopped fresh parsley or dill

• Optional: toasted sunflower seeds or pumpkin seeds for crunch

Instructions

1. Prep vegetables: Peel the kohlrabi and cut into thin matchsticks or shred with a box grater. Do the same with the apple and carrot. Place in a large bowl with green onions.

2. Make the vinaigrette: In a small jar or bowl, whisk vinegar, mustard, honey/maple, olive oil, salt, and pepper until smooth.

3. Toss together: Pour vinaigrette over the slaw and mix well. Let sit 10 minutes for flavors to meld.

4. Finish & serve: Sprinkle with fresh herbs and seeds before serving.