Kohlrabi and Cabbage Salad with Maple Lemon Dressing
3-4 bulbs Red Dog Farm kohlrabi
3 cups shredded Red Dog Farm green cabbage
1/4 cup dried cherries
1/4 cup sunflower seeds
1/4 cup coarsely chopped fresh Red Dog Farm dill
1/4 cup extra virgin olive oil
3 tablespoons pure maple syrup
Zest of 1 lemon
Juice of 2 lemons
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler or knife, trim away the thick purple skin until you reach the white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.