Sweet Apple Slaw

 Michael and I whipped this up for lunch today.  I'm not the biggest coleslaw fan, but this was awesome!!!  Because the sauce is cashew based, and it's packed with veggies, fruit, nuts, and dates, we ate it as a main course.  Add some brown rice or quinoa to get your grains in there too.  Why kohlrabi? We've been getting it in our CSA box and had no clue what to do with it.  Can't find kohlrabi? Use cabbage or broccoli stems instead.  What's so great about kohlrabi?  It has a lovely mild flavor that beautifully complements the apples and is a remarkable source of vitamin C among other vitamins and nutrients!

Serves 5 as a main dish, serves 12 - thousands as a side....it makes a lot.


6 granny smith apples, cored
5 kohlrabi, peeled
1 carrot, peeled
1⁄2 cup cabbage
4-5 Tbsp mint, finely chopped
4 dates, finely chopped
1 cup cashews, soaked for an hour
1⁄4 cup filtered water
1⁄2 lemon, juiced
2 Tbsp whole grain dijon mustard
2 Tbsp agave
1 cup pecans, lightly crushed
salt and pepper to taste

If you have a mandolin, this will be really easy - if not, it'll require a little love - perfect! it's almost Valentine's day!

Mandolin the apples, kohlrabi, carrot and cabbage and put in a large bowl with mint and dates.  If you don't have a mandolin, use the largest side of your grater, and grate the vegetables.  In a blender, blend the cashews, water, lemon juice, mustard, agave, salt and pepper until very creamy.  Add water as needed until it resembles a creamy salad dressing.  Toss dressing with vegetables and chill for 30 minutes (chilling optional).

Raw (if you use raw mustard) and Gluten Free!

Here's a picture of kohlrabi courtesy of: http://www.thekitchn.com/thekitchn/ingredients-vegetables/ingredient-spotlight-kohlrabi-045055