Jenn Robbins’ Purple Kohlrabi Slaw

Remove the outer leaves from the kohlrabi and reserve for cooking with other winter greens like collards or turnip. Remove the smaller remaining leaves and discard the stems. Cut the greens into 1/8-inch strips and set aside.

Cut the kohlrabi bulbs into 1/4-inch matchsticks.

In a large bowl, combine cut kohlrabi, kohlrabi greens, fennel, apple, shallot and salt. Toss well and let sit for one hour.

When ready to serve, make dressing. In a small bowl, whisk together olive oil, vinegar, honey, mustard and curry powder.

Drain any liquid that accumulated from kohlrabi mixture. Add dressing and toss. Season to taste with additional salt if needed. Serve chilled or at room temperature.

Per 1/2-cup serving: 67 calories (percent of calories from fat, 67), trace protein, 5 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), no cholesterol, 150 milligrams sodium.