2small lemons (juiced)
4 tablespoonsolive oil
2 teaspoonswhole grain Dijon mustard
1 teaspoonhoney (or 10-20 drops stevia for low carb version)
4 cupskohlrabi (shredded)
2 tablespoonsgrated onion
Whisk together the first five ingredients (lemons, oil, mustard, honey and salt), and set aside.
Use the coarse holes on a box grater or food processor disc to shred the kohlrabi, carrots and onion. Add dressing to the slaw and toss well.
Refrigerate before serving. (Recipe♦517)