Crisp Apple-Kohlrabi Slaw

1. Massage Cabbage

Start by combining the napa cabbage and red cabbage in a large bowl, sprinkling them with 2 teaspoons of kosher salt. Massage the cabbage for about 3 minutes until it becomes soft and wilted.

2. Drain Cabbage

Transfer the wilted cabbage into a colander and place a plate on top to weigh it down for an hour. After an hour, rinse the cabbage thoroughly to remove excess salt and drain it well, using a clean kitchen towel to pat it dry if needed.

3. Combine Vegetables

In a large bowl, combine the drained cabbage with the kohlrabi matchsticks, apple matchsticks, and minced parsley.

4. Prepare Dressing

In a blender, combine the fresh lime juice, rice vinegar, shoyu, coconut palm sugar, 0.25 teaspoons of kosher salt, and safflower oil. Blend until the dressing is emulsified and smooth.

5. Toss and Serve

Pour the dressing over the cabbage mixture and toss everything together until the slaw is lightly coated. Garnish with the whole parsley leaves and give it a final toss to distribute the dressing evenly. Serve immediately or let it sit for a while to allow the flavors to meld.