79
KOHLRABI, CILANTRO, POBLANO, CARROT & CITRUS SLAW Serves 6
www.wrightsvillebeachmagazine.com WBM
6 cups kohlrabi, grated or
julienned
1 cup carrot, grated or
julienned
1 cup cilantro, roughly chopped
1 poblano, minced
1/4 cup green onions, chopped
1/8 cup orange zest
1/8 cup lime zest
1/4 cup olive oil
1/4 cup orange juice
1/4 cup lime juice
1/4 cup honey
1 tsp sea salt
1 Tbsp apple cider or
red wine
PR EPARAT ION
Trim kohlrabi, cutting off both ends, and cut in half. Juli-enne
or shred kohlrabi in food processor. Follow the same
instructions for carrot, then place in a large bowl together.
Finely mince the poblano, zest the orange and lime, chop
the green onions, and rough chop the cilantro. Add these
to the kohlrabi and carrot. For dressing, whisk orange and
lime juice, honey, vinegar and salt in a small bowl, then toss
into large bowl. Refrigerate for one hour before serving.
I NGREDIENTS
