Kohlrabi, Turnips, Radishes.. Oh My!

As a born and bred southerner, I love coleslaw. It’s a staple at any summer family get together. But this beloved side doesn’t have to be reserved for warmer days! Winter Roots and greens give a fresh twist to slaw and keep it high on the go-to list when I need a quick side to share with friends and family. The best thing about this recipe is how easily adaptable it is to whatever you have on hand. Try adding Brussels sprouts to the mix for an even heartier slaw or jalepeno if you want to spice it up! I simply throw all of these ingredients in my food processor using my shredding blade and voila! A few minutes later and this dish is done!

Lindsey’s Winter Veggie Slaw:

2 large kohlrabi, stems trimmed off and grated (I love using the purple kohlrabi for the added pop of color and leave the peel on!)
1/2 head napa cabbage, shredded
1 medium hakurei turnip (sweet turnip), peeled and grated
1 medium watermelon radish, peeled and grated
2 - 3 medium carrots, peeled and grated
1 medium red onion, grated
1/2 cup mayonnaise
2 tablespoon cider vinegar
1 tablespoon honey (add another tablespoon if you like it on the sweeter side)
2 teaspoon salt
Pinch of fresh ground pepper

Instructions:

Mix all shredded and grated ingredients together in a large bowl and set aside. In a separate bowl, whisk together mayonnaise, cider vinegar, honey, salt and pepper. Pour the dressing onto the slaw and mix until all produce is evenly coated with dressing. Chill for several hours (or sneak a few bites for yourself right away!)