Kohlrabi Slaw

Ingredients

4 medium kohlrabi, remove stems and leaves reserving for a later use, small julienne the bulb

4 radishes, small julienne

1 medium yellow beet, julienne

1 cup thinly sliced carrot rounds

4 green onions, cut into small rounds

2 Tbsp. mint, chopped

2 Tbsp. cilantro, chopped

Salt and Pepper

2 Tbsp. rice vinegar or white wine vinegar

1 Tbsp. fresh ginger, grated

1 1/2 tsp soy sauce

1/4 c coconut oil, room temperature

2 Tbsp. sunflower or avocado oil

1 1/2 tsp toasted sesame oil

Directions

Combine vegetable and herbs together in a medium bowl. Season with salt and pepper.

To make the coconut dressing, mix the vinegars, ginger and soy sauce in a medium bowl. Slowly drizzle in the oils until incorporated. Season with salt and pepper. The dressing will keep for two weeks in the refrigerator. The coconut oil becomes solid when chilled. Just bring up to room temperature before using and stir well.

Dress vegetables with the coconut dressing and season with salt and pepper.

Let the slaw sit at room temperature for about 30 minutes before serving.