Kohlrabi “Jícama-style” Crunch Salad

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Ingredients

• 2 medium kohlrabi, peeled

• 2 medium carrots, peeled

• 4 radishes, thinly sliced

• 1/2 small red onion, thinly sliced (or green onion)

• 1/2 cup chopped cilantro

• 1/4 cup pumpkin seeds (pepitas), toasted (optional)

  Dressing

• 3 tbsp fresh lime juice

• 2 tbsp olive oil or avocado oil

• 1 tsp Dijon mustard (optional)

• 1/2 tsp ground cumin

• 3/4 tsp sea salt, plus more to taste

• 1/4 tsp black pepper

Instructions

1.Cut kohlrabi into matchsticks (or shred on the large holes of a box grater). Do the same with carrots.

2.For beginner prep help: the kohlrabi and carrots should be cut into thin, bite-sized matchsticks so they are easy to chew and mix well with the

dressing.

3.In a large bowl, combine kohlrabi, carrots, radish, onion, and cilantro.

4.In a small bowl, whisk dressing ingredients until smooth.

5.Pour dressing over salad and toss well. Taste and adjust salt/lime.

6.Let it sit 10 minutes to soften slightly (optional but recommended).

7.If using eggs: hard-boil for 10–12 minutes, peel, chop, and add before serving.

8.If using chicken: add it before serving and toss gently.

SERVINGS: 4

PREP TIME: 20 MIN