• Liz Talley - Urban Graze

Asian Kale and Kohlrabi Salad

This is a winner. We love the Asian vinaigrette with the earthy kale and snappy kohlrabi.

Combine in a medium bowl:

3 c. kale leaves, cut into thin ribbons*

1 1/2 - 2 c. kohlrabi, cut into thin matchsticks

Whisk together in a small bowl and toss into salad:

2 Tbsp. rice or white wine vinegar

1 Tbsp. lime juice

1 Tbsp. tamari or soy sauce

1 Tbsp. honey

Siracha sauce, optional- to taste

*Note: if you wish to soften the kale, add 1 tsp. olive oil and massage the ribbons with your hands for a couple of minutes before adding the kohlrabi.

Recipe created or adapted by Liz Talley, Urban Graze

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