Sweet and deliciously crisp kohlrabi is definitely the most often overlooked member of the cabbage family. It’s fantastic in this slaw, but it’s also a perfect crudité for snacking and also for serving with dips as an alternative to chips.
Slideshow: More Slaw Recipes
4 kohlrabi (1 1/4 pounds), peeled and cut into thin julienne
1/2 small red cabbage, finely shredded (4 cups)
2 large carrots, peeled and coarsely grated
1/2 small red onion, finely chopped
1/3 cup chopped cilantro leaves and stems
1/4 cup chopped parsley
1/2 cup Kewpie mayonnaise
2 tablespoons unseasoned rice wine vinegar
3 tablespoons harissa
1 tablespoon red wine vinegar
1 tablespoon sugar
How to Make It
Combine all of the ingredients in a large bowl and toss to coat. Season with salt.
The kohlrabi slaw can be refrigerated overnight.
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