Peel kohlrabi and trim ends. Spiralize kohlrabi and apple with a vegetable spiralizer. Cut noodles into shorter lengths.
In a small bowl combine Cashew Cream and mustard.
Cut pork crosswise into 1-inch slices. Using the flat side of a meat mallet, flatten pork between two pieces of plastic wrap to 1/4 inch thick. Sprinkle pork with 1/4 tsp. each salt and pepper.
In a large skillet heat 1 Tbsp. of the oil over medium-high. Add half of the pork; cook 2 to 3 minutes or until slightly pink in the center, turning once. Remove from skillet; keep warm. Repeat with remaining oil and pork.
Add celery and onion to skillet. Reduce heat to medium and cook 3 minutes or until tender and lightly browned. Remove from skillet; keep warm. Add kohlrabi and apple noodles to skillet; cook 3 to 5 minutes or until tender. Season with remaining 1/4 tsp. salt and 1/4 tsp. pepper.
Divide kohlrabi and apple noodles, pork, celery mixture, and mustard cream among 4 serving bowls. Sprinkle with dill weed and serve with lemon wedges.
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17 g fat
(3 g saturated fat,
3 g polyunsaturated fat,
10 g monounsaturated fat),
70 mg cholesterol,
493 mg sodium,
25 g carbohydrates,
8 g fiber,
11 g sugar,
28 g protein.
Place cashews in a bowl and cover with boiling water. Cover and let soak 30 minutes; drain. Place cashews in a food processor with the remaining ingredients. Cover and blend until smooth, adding additional water as needed to make a smooth puree of drizzling consistency.