My dear friend Anna is a gung-ho nutritionist, an entrepreneur to be reckoned with, artful in preserving summer’s gifts in neatly stacked, tantalizing mason jars, artisan of exquisite soap, and most importantly, the queen of shredded salads.

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On the rare occasion that Anna misses a potluck, surely everyone notices the gaping hole where her bowl of vitality should sit; a bottomless game of pick-up sticks, with magenta and sunflower beets and purple carrots and mascarpone-colored turnips and kohlrabi criss-crossing in every direction. Anna’s dressings are inspired by creamy bases like Tahini and familiar olive oil with dabs of honey or agave. What I love most about these salads is that Anna is damn proud of them! I can always count on her to spoon a big bite and say, bursting with pride and excitement, “try this!”

This, my fellow eaters, is the greatest gift in Winter – turning those dependable roots into a cold, refreshing bite that breaks our bodies’ habit of eating warm, indulgent foods

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Shredded Kohlrabi & Carrot Salad with Coriander-Mint Dressing

Ingredients

  • 5 cups kohlrabi, shredded
  • 5 cups carrot, shredded
  • 2 tablespoons lemon juice
  • 3 tablespoons yogurt
  • 1 teaspoon coriander seed, toasted and ground
  • 1 teaspoon garlic
  • 1 teaspoon honey
  • 1 teaspoon mint leaves, crushed dried mint leaves, or minced fresh mint
  • ½ teaspoon, salt
  • ¼ teaspoon pepper

Instructions

  1. You can choose to shred the kohlrabi and carrots in various ways, either using a simple carrot grater, slicing thinly with a knife, or grating the vegetables in a food processor. Put the shredded vegetables in a large serving bowl.
  2. If you haven't done so already, toast the coriander seeds in a dry saucepan until they become aromatic, and grind them in a mortar and pestle, or on a cutting board using the bottom of a mug.
  3. In a small bowl, whisk together the remaining ingredients.
  4. Toss the dressing with the kohlrabi and carrots, and garnish with mint leaves. Devour!
  5. Note: these salads get better with age, as the vegetables marinate in the dressing. Don't be afraid to save leftovers for tomorrow's lunch!
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