Kohlrabi-Blue Cheese Slaw

• 1/4 small red onion, thinly sliced
• 1 green apple
• Juice of 1 lemon
• 1/2 cup pecan halves
• 3 medium kohlrabies (about 2 pounds), peeled and cut into matchsticks
• Kosher salt and freshly ground pepper
• 1 cup blue cheese dressing (see directions)
• 1 teaspoon sugar
• 1 cup shredded carrots (about 3 carrots)
• 1/2 cup fresh parsley, roughly chopped

1. Soak the red onion in cold water, 10 minutes.
2. Meanwhile, cut the apple into matchsticks and toss with the lemon juice; set aside.
3. Toast the pecans in a medium dry skillet over medium heat, stirring occasionally, about 5 minutes.
4. Transfer to a cutting board and let cool slightly, then roughly chop.
5. Toss the kohlrabies, 1 teaspoon salt and a few grinds of pepper in a large bowl.
6. Combine the dressing and sugar in a small bowl.
7. Drain the onion, squeezing out any excess water, then add to the kohlrabies along with the apple, carrots, parsley and toasted pecans.
8. Add the dressing mixture and toss to combine; season with salt and pepper.
9. Let sit 1 hour before serving.
10. Blue Cheese Dressing
11. Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender.
12. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley.
13. Season with salt and pepper.
14. (Makes about 2 cups.)
15. Photograph by Ryan Liebe

red onion, green apple, lemon, pecan halves, kohlrabies, kosher salt, blue cheese dressing, sugar, carrots, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/kohlrabi-blue-cheese-slaw.html (may not work)