Crunchy Jicama and Kohlrabi Coleslaw
I wanted to experiment with two different vegetables, jicama and kohlrabi. I had heard great things about their texture and flavor, so I thought I'd make a summer slaw. This slaw has a twist, because I'm not the biggest fan of cabbage or mayonnaise, so I mixed it up and the carrots still give you some color! Jicama is used often in Mexican cooking, so I thought it would be fun to put a Latin twist on this dish.
3 c of sliced jicama into matchstick slices (click here to find out how to prep it, one medium sized will work)
1 1/2 c of sliced kohlrabi into matchstick slices (click here to find out how to prep it)
1 carrot (peeled into thin slices/curls)
1/4 c chopped cilantro
Zest of lime
1/4 c Greek yogurt
juice of 2 limes
2 t garlic powder or dried roasted garlic
1/4 c olive oil
Mix all of the dressing ingredients together, the blend in the oil. Add the slaw ingredients to a bowl then toss in dressing and serve!