Serves 6 to 8
-4 med. kohlrabi bulbs
-3 c. shredded green cabbage
-1/4 c. dried cherries
-1/4 c. sunflower seeds
-1/4 c. coarsely chopped fresh dill
-1/4 c. extra virgin olive oil
-3 T. pure maple syrup
-Zest of 1 lemon
-Juice of 2 lemons
-1 garlic clove, minced
-1/4 t. kosher salt
-1/4 t. freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to 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. Enjoy!