4 cups kale, chopped
1 kohlrabi bulb, peeled and julienned
1/2 cup shredded carrots
1/2 cup dried cranberries
1/2 cup toasted pecans
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon minced garlic
1/4 cup olive oil
salt and pepper
Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl.
In a small bowl whisk together the red wine vinegar dressing ingredients.
Mix dressing with salad until well coated.
Refrigerate at least 2 hours before serving.
Recipe adapted from: https://www.chocolateslopes.com/kale-and-kohlrabi-salad/