Serves 4.

Salad
1-2 Red Dog kohlrabi
4 medium Red Dog carrots
¼ small head red cabbage (1 cup shredded)
4 leaves Red Dog kale
1 tsp fresh chopped dill (or more!)

Dressing
3 Tbsp canola oil
1 Tbsp white wine vinegar
1/2 Tbsp Dijon mustard
1/2 Tbsp honey
A dash salt
A few grinds black pepper

Remove leaves and and chop off the stem-end of the kohlrabi. Peel using a vegetable peeler or knife. Grate kohlrabi and carrots into large shreds, making about 1 cup of each. Chop red cabbage and kale leaves into thin strips or shreds, again making about 1 cup of each. In large salad bowl, toss together shredded vegetables and dill.

In small jar with tight fitting lid, combine dressing ingredients. Secure lid and shake swell to blend thoroughly. Pour dressing over slaw mix and toss well. Allow to rest for 10 to 15 minutes before serving. Refrigerate any leftovers for up to 4 days.