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Broccoli Kohlrabi Salad
1 stalk (about
3
⁄4 lb.
[340 g]) broccoli
2 bulbs kohlrabi,
peeled and cut into
eighths lengthwise
1 large carrot, peeled
Dressing
1
⁄3 cup (80 ml)
vegetable oil
3 tablespoons (45 ml)
red wine vinegar
1 tablespoon (15 ml)
fresh lemon juice
2 green onions, cut
into 1-inch (2.5 cm)
pieces
1 teaspoon (5 ml)
prepared mustard
1 teaspoon (5 ml)
sugar
1
⁄2 teaspoon (2 ml)
coarsely ground
black pepper
1
⁄4 teaspoon (1 ml) salt
Position 2 mm slicing disc in work bowl. Add
broccoli (stalk and florets), cutting to fit feed tube
if necessary. Process to slice. Add kohlrabi. Process
to slice.
Exchange slicing disc for 4 mm shredding disc in
work bowl. Add carrot. Process to shred. Remove
vegetable mixture to large mixing bowl.
Exchange shredding disc for multipurpose blade in
work bowl. Add dressing ingredients. Process until
smooth, 10 to 15 seconds. Pour dressing over
vegetables. Toss to coat.
Chill at least 1 hour to blend flavours.
Yield: 10 servings (
1
⁄2 cup [120 ml] per serving).
Per Serving: About 90 cal, 2 g pro, 5 g carb,
8 g total fat, 1.5 g sat fat, 0 mg chol, 85 mg sod.