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Yields:
6
Cook Time:
20 mins
Total Time:
1 hr 20 mins
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.
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Ingredients
- cup mayonnaise
- 3 Tbsp. canola oil
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. whole-grain mustard
- 3/4 tsp. sugar
- 3/4 tsp. celery seeds
- kosher salt
- Freshly ground black pepper
- 2 lb. purple and green kohlrabi
- 1 cup shredded green cabbage
- 1 medium celery rib
Directions
- Step 1In 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.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
- Step 1In 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.
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