Cabbage-Kohlrabi Slaw with Salsa Verde


Another family favorite recipe shared by CSA member Christene Jolowsky, this is a delicious salad using the kohlrabi in this week’s share.  Thanks, Chris!
Prep time: 50 minutes
Servings: 4-6 ∙
Ingredients:
2 cups Green cabbage, shredded
1 cup Kohlrabi, shredded and drained overnight
1 teaspoon Sea salt
1/4 cup Mint, finely chopped
1/2 cup Italian Parsley, finely chopped
1 Tablespoon Thyme leaves
1/4 cup Olive oil
1 teaspoon Dijon mustard
2 cloves crushed Garlic
2 Tablespoons Lemon juice
1 Tablespoon Shallots, minced
1 Tablespoon Champagne vinegar or White wine vinegar
Salsa Verde
1/4 cup Red onion, julienned
Directions:
1. In a colander set over a mixing bowl, mix 2 cups shredded green cabbage and 1 cup grated kohlrabi with 1 teaspoon sea salt and refrigerate overnight or for at least 4 hours.
2. In a small bowl, mix together 1/4 cup finely chopped mint leaves, 1/2 cup finely chopped Italian parsley, 1 Tablespoon thyme leaves, 1/4 cup extra-virgin olive oil, 1 teaspoon Dijon mustard, 2 cloves crushed garlic, 2 Tablespoons lemon juice and 1 Tablespoon minced shallot left to sit for 20 minutes in 1 tablespoon champagne vinegar.
3. Season salsa verde to taste with sea salt.
4. Squeeze excess water from cabbage and kohlrabi and toss with 1/4 cup julienned red onion.
5. Dress with salsa verde and season to taste with salt, freshly ground black pepper and lemon juice.
(Note from Christene: Used 1/4 cup salsa verde for mix. Used italian white wine vinegar, it worked fine.)

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