Kohlrabi and Pear Slaw

Kohlrabi and Pear Slaw

3 small kohlrabi bulbs peeled and cut into shoestrings
4 pears peeled, cored, and cut into shoestrings
8 small mini peppers cut into shoestrings
3 tablespoons lemon juice
1/4 cup raisins
4 tablespoons fresh mint leaves chopped
2 tablespoons fresh Thai basil or cilantro chopped

2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 tablespoon agave syrup
2 tablespoons olive oil

Mix kohlrabi, pears and peppers and toss with lemon juice to prevent browning. Add raisins and herbs and toss again. You could add some shredded carrots for added color and flavor if desired. Whisk lime juice, mustard, agave syrup, and olive oil, add to salad, and toss just before serving. I make slaw salads without a mayonnaise base in warm weather because mayonnaise can go rancid very quickly. A very unusual yet pleasing flavor sure to delight those with an adventurous culinary paleate.