If you have never tried kohlrabi, now is the time to start. It is in season and flourishing wildly this time of year. Similar to a radish when eaten raw, kohlrabi has a bit of a bitter flavor, but a very crisp and fresh crunch; perfect for a summer slaw. This recipe has an Asian twist to it, but feel free to eliminate those last two ingredients for a more traditional cole slaw flavor.
- 1/4 bulb red cabbage (about 2 cups), thinly chopped
- 2 bulbs kohlrabi, peeled and grated
- 2 celery stalks, sliced thin
- 3 carrots, grated
- 1/2 small onion, minced
- 1 cup vegenaise (our favorite mayonnaise)
- 2 T apple cider vinegar
- Juice of 1/2 lemon
- celery salt
- ground pepper
- splash of toasted sesame oil
- splash of organic tamari
- Combine your vegetables into a large bowl.
- Separately whisk together vegenaise, vinegar, lemon, celery salt, pepper, oil, and tamari. This will make a thick dressing. If you want to thin it out, just add a bit of water.
- Pour the dressing mixture over your veggies and mix well. Taste and add ingredients as necessary. If you like a more creamy cole slaw, add more mayo. If you like vinegary flavors add some more apple cider vinegar and lemon.
- Let sit in fridge for about an hour. Add salt and pepper if needed before serving. Enjoy.