Broccoli Kohlrabi Salad

1stalk (about 3⁄4 lb. [340 g]) broccoli

2bulbs kohlrabi, peeled and cut into eighths lengthwise

1 large carrot, peeled

Dressing

1⁄3 cup (80 ml) vegetable oil

3tablespoons (45 ml) red wine vinegar

1tablespoon (15 ml) fresh lemon juice

2green onions, cut into 1-inch (2.5 cm) pieces

1teaspoon (5 ml) prepared mustard

1teaspoon (5 ml) sugar

1⁄2 teaspoon (2 ml) coarsely ground black pepper

1⁄4 teaspoon (1 ml) salt

Position 2 mm slicing disc in work bowl. Add broccoli (stalk and florets), cutting to fit feed tube if necessary. Process to slice. Add kohlrabi. Process to slice.

Exchange slicing disc for 4 mm shredding disc in work bowl. Add carrot. Process to shred. Remove vegetable mixture to large mixing bowl.

Exchange shredding disc for multipurpose blade in work bowl. Add dressing ingredients. Process until smooth, 10 to 15 seconds. Pour dressing over vegetables. Toss to coat.

Chill at least 1 hour to blend flavours.

Yield: 10 servings (1⁄2 cup [120 ml] per serving).

Per Serving: About 90 cal, 2 g pro, 5 g carb,

8 g total fat, 1.5 g sat fat, 0 mg chol, 85 mg sod.

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KitchenAid 4KFPM770, 4KFPW760 manual Broccoli Kohlrabi Salad, Large carrot, peeled, Teaspoon 5 ml sugar
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