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Kohlrabi Slaw
© Con Poulos

Kohlrabi Slaw

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Kohlrabi is a member of the cabbage family that’s firm and round—not a leafy head. It’s crisp and juicy and makes a fantastic creamy slaw. Try it with Kyle Bailey’s Panko-Crusted Chicken Tenders

Slideshow: Slaw Recipes

  1. 1/3 cup mayonnaise
  2. 3 tablespoons canola oil
  3. 3 tablespoons apple cider vinegar
  4. 2 tablespoons whole-grain mustard
  5. 3/4 teaspoon sugar
  6. 3/4 teaspoon celery seeds
  7. Kosher salt
  8. Freshly ground black pepper
  9. 2 pounds purple and/or green kohlrabi, peeled and coarsely shredded on a box grater
  10. 1 cup shredded green cabbage
  11. 1 medium celery rib, thinly sliced crosswise
  1. In a large bowl, whisk the mayonnaise with the canola oil, vinegar, mustard, sugar, celery seeds, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Add the kohlrabi, cabbage and celery and toss well. Cover and refrigerate for 1 hour. Season the slaw with salt and pepper and serve.
Make Ahead The kohlrabi slaw can be refrigerated overnight.
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