Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.
Ingredients
1/3 cup mayonnaise
3 tablespoons canola oil
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
3/4 teaspoon sugar
3/4 teaspoon celery seeds
Kosher salt
Freshly ground black pepper
2 pounds purple and/or green kohlrabi, peeled and coarsely shredded on a box grater
1 cup shredded green cabbage
1 medium celery rib, thinly sliced crosswise
How to make this recipe
In 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.
Make Ahead
The kohlrabi slaw can be refrigerated overnight.
1/2 cup plain greek yogurt
1 garlic clove, minced
2 tablespoons finely chopped scallion, parsley, cilantro, or dill
juice from half a lemon
salt + pepper to taste