Kohlrabi Cabbage Slaw

  • By Amanda Li
  • 10 Nov, 2016
You've probably spotted a knobby green  bulb   at the supermarket and wondered what the heck this odd-shaped thing with the weird name is! Well, it's a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems. 

2 Kohlrabi, stems trimmed off, peeled, sliced into thin matchsticks
8 cups Purple cabbage, finely shredded
2 medium Carrots, sliced into thin matchsticks
1 Shallots finely diced
1 ½ tbsp Dijon mustard
2 tbsp Honey
2 tbsp Apple cider vinegar or maple sap vinegar
4 tbsp Extra virgin olive oil
1 tsp Sea salt
¼ tsp Freshly cracked black pepper


Step 1

Combine the kohlrabi, cabbage and carrot in a large bowl. In a small bowl, whisk together the shallot, mustard, honey, cider vinegar, olive oil, salt and pepper. Pour the dressing over the slaw and gently massage the salad. Chill for several hours before serving.

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