(952) 431-4345 Wishlist -      Cart

Kale, Fennel and Kohlrabi Slaw

by | Aug 27, 2019 | CSA Member Updates, Recipes

This recipe is from the “Edible Sarasota” magazine and website. Elizabeth Sniegocki is the creator of this delicious early fall salad.
Servings: 6–8
1 bunch Tuscan kale
Sea salt, to taste
1 Kohlrabi, peeled and sliced into fine matchsticks
1 Fennel bulb, peeled and sliced into fine matchsticks
3 Tablespoons extra-virgin Olive oil
2 Tablespoons organic, unfiltered apple cider Vinegar
1/3 cup dried Cranberries
1/3 cup toasted Walnuts, chopped
Directions:
1. Pull kale leaves away from stems and wash and dry them. Stack the leaves, roll them up, and cut into thin ribbons.
2. Place kale in a large mixing bowl and add a generous sprinkling of salt. Massage salt into kale with your hands for 1 minute.
3. Add kohlrabi, fennel, olive oil, and apple cider vinegar and toss to coat. Add cranberries and walnuts and toss again.
4. Add additional salt, olive oil, or apple cider vinegar to taste. Serve chilled.

News

Related posts

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

776,442 Spambots Blocked by Simple Comments

I accept the Privacy Policy

Pahl's Loyaty Program
Become a Member Now!

 

Earn Dollar Rewards with Every Purchase, Learn About Upcoming Events and Sales, Member-Only Discounts .

 

Learn More

  • This field is for validation purposes and should be left unchanged.
0
    0
    Your Cart
    Your cart is emptyReturn to Shop