Nutrition per serving may change if servings are adjusted.
¼ cup cider vinegar
3 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon celery seeds
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons extra-virgin olive oil
2 medium kohlrabi (about 1¼ pounds), peeled
2 medium carrots
1 small head radicchio
¼ cup roasted unsalted sunflower seeds (see Tip)
Whisk vinegar, honey, mustard, celery seeds, salt and pepper in a large bowl. Slowly whisk in oil until combined.
Use a box grater or a food processor fitted with a shredding disk to coarsely shred kohlrabi and carrots. Cut radicchio in half lengthwise, core and thinly slice. Add the vegetables to the bowl and toss well to combine.
Sprinkle with sunflower seeds.
Make Ahead Tip: Refrigerate up to 2 hours; top with sunflower seeds just before serving.
Add toasted nuts or seeds to salads right before serving so they stay delightfully crunchy.
118 calories;7 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 2 g protein; 31 mcg folate; 0 mg cholesterol; 8 g sugars; 6 g added sugars; 2,567 IU vitamin A; 23 mg vitamin C; 24 mg calcium; 1 mg iron; 181 mg sodium; 278 mg potassium
Vitamin A (51% daily value), Vitamin C (38% dv)
Carbohydrate Servings: 1
Exchanges: ½ other carbohydrate, 1 vegetable, 1½ fat