Kohlrabi Slaw
This easy kohlrabi slaw is crisp and refreshing. It's a light, lovely side dish for any meal and great for batch cooking or meals on the go.
Substitutes?
- No honey? Use maple syrup or agave syrup instead.
- No mixed seeds? Use hazelnuts, pecan, walnuts, sunflower seeds, pine nuts or pumpkin seeds instead.
- No parsley? Use fresh coriander instead.
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. Then, slice the planks into matchsticks. Add the kohlrabi to a large bowl. Roughly chop the kohlrabi leaves and add to the bowl too.
- Thinly slice the red onion, roughly chop the parsley and chop the apple into matchsticks too. Add to the bowl with the kohlrabi.
- Add the dressing ingredients to a jar, close, shake until smooth and pour over the slaw. Mix well to coat, divide the slaw onto plates and top with mixed seeds.
How to store
Store the slaw and dressing separately, in airtight containers, in the fridge for up to 3 days.
