We got kohlrabi and carrots in our CSA. I couldn't resist slicing them up thin and making coleslaw. For the dressing, I used a recipe that Eric developed last summer. It's really good. While I was at it, I threw balsamic vinegar tofu, apricots, and garlic bread on the grill. We had ourselves a delicous summer feast!
Coleslaw Dressing Ingredients:
1 T. yogurt
1 T. miso mayo
1 T. peanut oil
1 T. agave nectar
1 t. garlic powder or fresh clove
1 T. toasted sesame seeds
Mix together the ingredients for the coleslaw dressing. Slice or shred veggies like carrots, kohlrabi, cabbage, etc and toss them in the dressing. Let things sit in the fridge until ready to serve.