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This is a bright, light and not at all mayonnaise-y version of coleslaw.

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3 kohlrabi
4 carrots
1/2 head red cabbage
1 bunch cilantro
3 limes, zest and juice
1/2 cup olive oil
salt and pepper
1 cup almonds, toasted


  1. Peel the kohlrabi and cut into matchsticks
  2. Shave the carrots into ribbons with a vegetable peeler
  3. Shave the cabbage thinly
  4. Roughly chop the cilantro
  5. Combine the vegetables and cilantro with the lime zest, juice, and olive oil with a big pinch of salt and pepper
  6. Roughly chop the almonds and add to the salad