It’s day 11 in Whole30 and I survived Cinco de Mayo.
I was going to try and make a Mexican dish that was more tradition that what is found in the paleo cookbooks I have, but I either didn’t have the ingredients, or it wasn’t Whole30 safe.
Tomorrow, my uncle is in town and the family is going to pizza. I will most likely be ordering a salad and bringing my own dressing. Maybe I’ll eat before. I haven’t decided my plan of attack yet.
After that, I just have Mother’s Day to survive. Totally doable.
Kohlrabi and Cabbage Salad from Plenty (15/100)
Rating overall: 4
Where has all the kohlrabi gone?! I’m serious! I went to every store in my local area and couldn’t find ONE kohlrabi. I looked to make sure it was in season, and it clearly states online that you can find it year round.
I decided to go ahead and make the salad anyway, doubling the cabbage. When I can find kohlrabi, I’ll go ahead and make it again.
This was a really fresh tasting salad that screamed to me, “YES! This is what a spring salad should taste like!”
Dill, lemon, cherries—this dish would go well with fish, chicken, beef, any meat really. I will 100% be making it again, and I can’t wait to find kohlrabi to actually use in the salad.
This salad would also work well with large parties. It is easy to throw together and pleasing to the palate, as well as transportable.
What salads do you like that remind you of spring?
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