Go Back
Print
Kohlrabi Slaw with curried mango dressing
Prep Time
20 mins
Total Time
20 mins
 
Course: Salads & Sides, Small Dishes
Cuisine: Dairy Free, Gluten Free, nut free
Servings: 6 people
Ingredients
  • 1 pound kohlrabi bulbs, leaves removed about 2 medium bulbs
  • 3 each carrots, trimmed and peeled grated
  • 1/4 cup red onion minced
  • 3/4 cup mango, yellow, ripe cut off of pit , peel removed
  • 3 Tablespoons olive oil
  • 1/3 cup lime juice
  • 1/2 teaspoon salt
  • to taste fresh ground pepper
  • 1/2 teaspoon curry powder Optional
  • 1 handful basil and parsley, fresh chopped
Instructions
  1. Cut stems and leaves off of kohlrabi and store for another use. Cut kohlrabi in 1/2, place cut side down and peel off skin with sharp paring knife. Cut into thin slices. Place thin slices one on top of another and cut into match stick slices. Places Kohlrabi into mixing bowl.
  2. Add grated carrots and red onion to bowl, stir gently to combine. In a small blender combine mango, olive oil, lime juice, salt, pepper, blend until smooth. Taste and adjust seasonings as needed. Pour dressing over vegetables, added chopped herbs and stir to combine. Chill until ready to serve. Serve as is on top of crisp lettuce leaves.