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Kohlrabi Slaw

By Tia Ohm

If you have never tried kohlrabi, now is the time to start. It is in season and flourishing wildly this time of year. Similar to a radish when eaten raw, kohlrabi has a bit of a bitter flavor, but a very crisp and fresh crunch; perfect for a summer slaw. This recipe has an Asian twist to it, but feel free to eliminate those last two ingredients for a more traditional coleslaw flavor.

What You’ll Need:

  • 1/4 bulb red cabbage (about 2 cups), thinly chopped
  • 2 bulbs kohlrabi, peeled and grated
  • 2 celery stalks, sliced thin
  • 3 carrots, grated
  • 1/2 small onion, minced
  • 1 cup vegenaise (our favorite mayonnaise)
  • 2 T apple cider vinegar
  • Juice of 1/2 lemon
  • celery salt
  • ground pepper
  • splash of toasted sesame oil
  • splash of organic tamari

What to Do:

  1. Combine your vegetables into a large bowl.
  2. Separately whisk together vegenaise, vinegar, lemon, celery salt, pepper, oil, and tamari. This will make a thick dressing. If you want to thin it out, just add a bit of water.
  3. Pour the dressing mixture over your veggies and mix well. Taste and add ingredients as necessary. If you like a more creamy cole slaw, add more mayo. If you like vinegary flavors add some more apple cider vinegar and lemon.
  4. Let sit in fridge for about an hour. Add salt and pepper if needed before serving. Enjoy.