Kohlrabi Koleslaw

Just a quick recipe post today.  The garden demands my full attention this week for weeding, trimming, and with a little luck–our first harvest of green beans.  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?”  Toss this together for a twist on a summertime favorite.

Kohlrabi Koleslaw 

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.

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