from DishingUpTheDirt.com
- 1 medium sized kohlrabi, stems and greens removed
- 1/2 a head of green cabbage
- 1 large bunch of parsley, roughly chopped
- 1 cup raisins
- 1 small ripe avocado, diced
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper to taste
For the Tahini-Lemon Dressing:
- 1/4 cup tahini
- 2-3 Tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons honey
- 1 clove of garlic, minced
- a small handful of very finely minced parsley
- 3 Tablespoons water + more to thin if necessary
- pinch of crushed red pepper flakes
- salt and pepper to taste
Preparation
- Prepare the dressing by combining all the ingredients and blending with an immersion blender or regular blender until smooth. If the dressing is too thick add a splash of water. If the dressing is too thin add a little more tahini. Taste test and adjust seasonings as necessary.
- With a mandoline or a sharp knife slice the kohlrabi into thin rounds. Then stack the rounds and slice into thin matchsticks. Cut the cabbage into 1/4-inch-thick strips
- Place the kohlrabi and cabbage in a large salad bowl. Add parsley, raisins, avocado, crushed red pepper flakes, salt and pepper. Drizzle in the dressing and toss until well combined.
Fox & Fawn Farm 