i’m a big fan of shredded slaw style salads. great textures of raw winter veggies make this one colorful and refreshing. the slaw itself is great with fish or pork chops too!
1 small butternut squash, peeled
1 large bulb kohlrabi, peeled
½ red onion, julienned
2 tbsp mint, chiffonade
1 lb sliced turkey, julienned
4 cups arugula
½ cup sherry vinegar
½ cup lemon juice
1 cup olive oil
¼ cup brown sugar
1 cup candied pecans
- in a small bowl, whisk together sherry vinegar, lemon juice, olive oil and brown sugar. set aside.
- using a mandolin or a very sharp knife, shave butternut squash and kohlrabi into thin rounds. slice the rounds into a fine julienne and mix with red onion and mint.
- in a large salad bowl toss arugual, turkey and squash/kohlrabi mix with sherry dressing. top with candied pecans and serve.
- can also be used to top a turkey sandwich or as a side slaw without the arugula!