Apple and Kohlrabi Coleslaw

 1 cup shredded napa cabbage

1 cu shredded red cabbage

2 1/4 tsp kosher salat, plus more as needed

2 cups kohlrabi matchsticks

2 cups Granny Smith (or other gree apple) matchsticks

1/3 cup minced fresh parsley, plus 1/4 cup whole leaves

1/4 fresh lime juice

1/3 cup unseasoned rice vinegar

1 Tbsp shoyu

1 tsp coconut palm sugar

1/2 cup safflower oil

freshly ground white pepper

Combine the cabbages in a large bowl.  Sprinkle with 2 tsp of the kosher salt.  With your hands, massage the cabbage until soft and wilted about 3 minutes.  Transfer the cabbage to a colander set in the sink and rinse the bowl.  Put a plate on top of the cabbage and weight it (a 28 oz can of tomatoes works well for this).  Let sit for 1 hour.  Rinse the cabbage in cold water and let drain for 20 minutes.  wipe the bowl with a clean towel.

Returen the cabbage to the bowl and add the kohlrabi, apples, and minced parsley.  TOss well to combine.  Set aside.

In a blender, combine the lime juice,vinegar, shoyu, sugar, and 1/4 tsp salt.  With the blender running,slowly pour in the safflower oil through the hole in the lid and blend until emulsified.  Season with salt and white pepper to taste.

Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves. Serve.