Adapted from: http://www.thekitchn.com/recipe-thanksgiving-slaw-237475
For the dressing:
1/3 C Vegetable Oil
1/4 C Apple Cider Vinegar
2 Tbs Maple Syrup
4 tsp Dijon Mustard
1/2 tsp kosher salt
1/2 medium Red Onion, finely chopped
For the salad:
1 head Green Cabbage (10 cups shredded cabbage)
1-2 Carrots, shredded
1 ¼ large Kohlrabi shredded
3/4 cup sliced almonds, toasted *optional
3/4 cup dried cranberries *optional
Salt and Pepper to taste
Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld.
Make the salad: Add the shredded cabbage, carrots, kohlrabi, almonds, cranberries to the dressing and toss to combine. You can add shredded radish as well for some spice! Taste and season with salt and pepper as needed.