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 TendersSlideshow:Slaw Recipes
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
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 It
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.
The kohlrabi slaw can be refrigerated overnight.
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