Why We Like It

We love the dressing from the Crunchy Coleslaw so much we used it for an Asian inspired citrus salad, and it did not disappoint! The kohlrabi adds the perfect crunch, absolutely delicious! Keep in mind, jicama would also work well as a substitute for the kohlrabi!

Make the Dressing:

2 Tbsp pure maple syrup
1 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp rice wine vinegar
1 Tbsp olive oil
1 tsp toasted sesame oil
1/4 tsp salt
1/8 tsp black pepper

Add to a small bowl or mason jar and stir or shake to combine. Set aside.

Toast the Nuts (OPTIONAL):

1/4 cup almonds (slivered or sliced)

Add to a small dry skillet over medium heat and cook for 2-3 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.

Put it All Together:

2 cups kohlrabi (peeled and spiralized or cut into thin strips, or jicama)
6 radishes (sliced or chopped, about 1 cup)
3 clementines (peeled and segments cut in half)
3 green onions (sliced)
1/2 cup fresh cilantro (chopped)

Add to a large bowl along with the toasted nuts and dressing and stir to combine.

Let sit 10-15 minutes (or longer) for flavors to come together if desired.

Serve and Enjoy!

Quick Tips

Yes, you can even spiralize kohlrabi! Check out our spiralizer coaching tip to learn more.

This is our Crunchy Coleslaw dressing, so you can triple it and have enough for the Crunchy Coleslaw, or just double it, because it is excellent for other salads!