This colorful and tasty slaw is a great way to enjoy the mild, crisp flavor of kohlrabi. The hardy vegetables in this slaw means you can keep it in the fridge for 3-4 days.
Prep Time15 minutesmins
Course: Salad
Cuisine: American
Keyword: cabbage salad, coleslaw, kohlrabi, no lettuce salad
Servings: 8
Calories: 127kcal
Author: Getty Stewart
Ingredients
Salad
2medium kohlrabi
2medium carrots
¼head red cabbage(2 cups shredded)
2-3large green kale leaves
2tspfresh chopped dill (or more!)
Dressing
⅓cupcanola oil
2Tbspwhite wine vinegar
1TbspDijon mustard
1Tbsphoney
¼tspsalt
⅛tspblack pepper
Instructions
Remove leaves and stem end of kohlrabi. Save fresh leaves to add to smoothies, stirfries or sautéed greens.
Wash kohlrabi and peel using a vegetable peeler or knife.
Grate kohlrabi and carrots into large shreds. You should have about 2 cups of each.
Chop red cabbage and kale leaves into thin strips or shreds. You should have about 2 cups of each.
In large salad bowl, toss together shredded vegetables and dill.
In small jar with tight fitting lid, combine dressing ingredients, secure lid and shake swell to blend thoroughly.
Pour dressing over slaw mix and toss well. Allow to rest for 10 to 15 minutes before serving.
Refrigerate any leftovers for up to 4 days.
Notes
When buying kohlrabi select medium sized kohlrabi, about 2 to 4 inches (6-8 cm) in diameter. As kohlrabi gets older and bigger, the stem end gets woody.