Kohlrabi Slaw

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
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  • Servings: 6

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  • 1/3 cup mayonnaise
  • 3 tablespoons canola oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons whole-grain mustard
  • 3/4 teaspoon sugar
  • 3/4 teaspoon celery seeds
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds purple and/or green kohlrabi, peeled and coarsely shredded on a box grater
  • 1 cup shredded green cabbage
  • 1 medium celery rib, thinly sliced crosswise

How to make this recipe

  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.

Contributed By Photo © Con Poulos Published September 2013

500209 recipes/kohlrabi-slaw 2013-12-06T23:33:59+00:00 Kyle Bailey barbecue-cookout|american|southern-soul-food|salads|side-dishes|6|fast|gluten-free|make-ahead|no-cook|vegetarian|weeknight-dinner september-2013 recipes,kohlrabi-slaw 500209

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