Just a quick recipe post today. Â The garden demands my full attention this week for weeding, trimming, and with a little luck–our first harvest of green beans. Â This slaw was in our picnic basket last Friday and will likely make a second appearance on the table this week. It was so good the kitchen partner scrapped the dish clean before asking, “just what did you put in this, anyway?” Â Toss this together for a twist on a summertime favorite.
For the slaw
2 medium kohlrabi, peeled and shredded (about 3 C.)
2 medium carrots, peeled and shredded (about 1/4 C.)
2 green onions, chopped (about 1/4 c.)
For the dressing
1/4 c. mayonnaise
1 Tbsp. sugar
1 Tbsp. lemon juice
2 tsp. mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1. Combine vegetables in a medium bowl with cover. In a separate bowl, combine dressing ingredients. Stir until sugar is dissolved. Pour dressing over vegetables and toss to evenly coat. Refrigerate covered for 1-2 hours to enhance flavor.