Ingredients
1 large kohlrabi (peeled)
1 large beet
2 medium carrots (peeled or unpeeled but washed)
1-2 green onions or chives
For topping: 1/2 cup roasted coarse broken almonds (or cashews)
for dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1-2 TBS maple or agave syrop (optional)
Salt and pepper to taste
Preparation
Use large grating blade of food processor and shred first 3 ingredients. Empty into a lage bowl. Mix in chopped green onion. Combine oil, vinegar and syrop using a whisk and mix into prepared vegies. Refridgerate. Before serving sprinkle and mix in chopped almonds. Will keep in fridge 5-7 days.
