Carrot & Radish Slaw with Pickled Onions
Cutting vegetables into long thin strips--a technique called julienning--rather than shredding them gives this healthy slaw recipe a marvelous, crisp texture. You can cut the vegetables by hand, but a mandoline will save you a lot of time. If your radishes still have the greens attached, reserve them and use as a garnish.
Make Ahead Tip: Refrigerate for up to 2 hours; toss again before serving.
Kohlrabi is a bulbous vegetable related to broccoli and Brussels sprouts, but has a milder, sweet flavor and great crunch. To prep, remove the stems (the leaves are edible) and peel the thick skin with a vegetable peeler or knife.
1 vegetable, 1/2 fat