Kohlrabi Slaw
This crisp, bright kohlrabi slaw is perfect for a light side dish, and great for batch cooking or picnics.
Substitutes?
- No honey? Use maple syrup or agave syrup instead.
- No mixed seeds? Use hazelnuts, pecans, walnuts, sunflower seeds, pine nuts or pumpkin seeds instead.
- No parsley? Try with fresh coriander.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
3 kohlrabi
1 apple
1 red onion
a bunch of parsley
2 tbsp mixed seeds
For the dressing:
1 tsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp honey
3 tbsp extra virgin olive oil
salt & pepper
Recipe:
- Cut off the kohlrabi leaves, peel the bulbs, and slice it into thin planks. Slice the planks into matchsticks and add the kohlrabi to a large bowl. Roughly chop the kohlrabi leaves and add these to the bowl too.
- Thinly slice the red onion, roughly chop the parsley and chop the apple into matchsticks. Add to the bowl with the kohlrabi.
- Add the mustard, apple cider vinegar, honey and olive oil to a jar or container, along with salt and pepper to taste. Shake until smooth and pour over the slaw. Mix well to coat, then divide the slaw between plates and top with mixed seeds. Enjoy.
How to store
Store the slaw and dressing separately - store in airtight containers in the fridge for up to 3 days.
