by Micki Brown
1 medium-large kohlrabi, peeled and grated
½ small red cabbage, cored and coarsely chopped
2 medium carrots, peeled and grated
4 green onions, thinly sliced
¼ cup cilantro, chopped
¼ cup dried cranberries
2 tbsp extra virgin olive oil
2 tbsp citrus infused olive oil
1 tsp toasted sesame oil
1 tbsp apple cider vinegar
1 tbsp raw honey
½ tsp sea salt
In a small bowl, combine the ingredients for the dressing, and whisk well. In a large bowl add in the kohlrabi, purple cabbage, carrot, green onions, cilantro and dried cranberries. Toss to combine. Pour the dressing over the slaw and toss to coat the slaw well. Serve and enjoy!
Notes: If you’re planning to serve the slaw later, you can prepare the dressing separately in a small bowl and pour in the dressing only when you’re ready to serve.