- 2 kohlrabi, peeled and coarsely grated
- 2 carrots, coarsely grated
- 1 cup red or green cabbage, shredded
- 3 tablespoons olive oil
- 2 tablespoon apple cider vinegar (and/or orange juice)
- ½ tablespoon dijon mustard
- Ground coriander, to taste
- Salt and pepper, to taste
Instructions
- Prep the vegetables. Add other seasonal veggies to your liking. Toss together in a large bowl and set aside.
- In a small bowl or jar, whisk together the remaining ingredients. Adjust to taste.
- Pour vinaigrette over the veggies and toss to coat. Start with less dressing and add more as needed. Adjust seasonings to taste.
- Serve chilled. This recipe stores well in the fridge for 2-3 days.