Kohlrabi Slaw

In a large bowl, whisk together 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 1/2 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Gradually whisk in 3 tablespoons of olive oil until emulsified.

Add 2 cups of julienned kohlrabi, 1/2 cup of shredded carrots, and 1/4 cup of chopped fresh parsley to the bowl. Toss to coat.

Toast 1/4 cup of slivered almonds in a dry skillet over medium heat for 3-5 minutes, or until golden brown. Let cool slightly and sprinkle over the slaw.

Serve immediately or chill for later.