Cider and Honey Kohlrabi Slaw with Radicchio
2 medium kohlrabi (about 1 1/4 pounds), peeled
2 medium carrots
1 small head radicchio
1/4 cup cider vinegar
3 tbs honey
1 tsp. Dijon mustard
1/2 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. ground pepper
3 tbs extra-virgin olive oil
1 cup sauerkraut, drained
1/4 cup roasted unsalted sunflower seeds
1 Use a box grater or a food processor fitted with a shredding disk to coarsely shred kohlrabi and carrots. Quarter radicchio lengthwise, core and thinly slice.
2 Whisk vinegar, honey, mustard, celery seeds, salt and pepper in a large bowl. Slowly whisk in oil until combined.
3 Add the kohlrabi, carrots, radicchio and sauerkraut 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.