Kohlrabi, Chinese Cabbage Slaw

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

  1. 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