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.
about 3/4 cup
57 calories; protein 1g; carbohydrates 7.3g; dietary fiber 2.5g; sugars 3.6g; fat 3g; saturated fat 0.4g; vitamin a iu 6752.1IU; vitamin c 20.7mg; folate 21.3mcg; calcium 32.7mg; iron 0.4mg; magnesium 14.7mg; potassium 283.1mg; sodium 334.5mg; thiamin 0.1mg.