
Apple and Kohlrabi Coleslaw
A delicious international dish. Completely plant-based. Gluten-free friendly.
Total Time
66 min
Serves
2
Rating
0.0 (0)
Ingredients
- 1 cup shredded napa cabbage
- 1 cup shredded red cabbage
- 2 ¼ teaspoons kosher salt
- plus more as needed
- 2 cups kohlrabi matchsticks
- 2 cups Granny Smith (or other green apple) matchsticks
- ⅓ cup minced fresh parsley
- plus ¼ cup whole leaves
- ¼ cup fresh lime juice
- ⅓ cup unseasoned rice vinegar
- 1 tablespoon shoyu
- 1 teaspoon coconut palm sugar
- ½ cup safflower oil
- Freshly ground white pepper
Instructions
- 1
Combine the cabbages in a large bowl.
- 2
Sprinkle with 2 teaspoons of the kosher salt.
- 3
With clean hands, massage the cabbage until soft and wilted, about 3 minutes.
- 4
Transfer the cabbage to a colander set in the sink and rinse the bowl.
- 5
Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this).
- 6
Let sit for 1 hour.
- 7
Rinse the cabbage in cold water and let drain for 20 minutes.
- 8
Wipe the bowl with a clean kitchen towel.
- 9
Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley.
- 10
Toss well to combine.
- 11
In a blender, combine the lime juice, vinegar, shoyu, sugar, and ¼ teaspoon salt.
- 12
With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified.
- 13
Season with salt and white pepper to taste.
- 14
Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.