Sometimes I forget how much I like coleslaw until my husband suggests that I make it. Then I make it because he requested it and realize that slaw is actually delicious. I’ve been making it fairly regularly this summer, tweaking the ingredients and the methods based on what I have on hand.
Kohlrabi is a CSA item that I still don’t really know what to do with, despite routinely picking it up from the farm for the past 5 or so years. We eat more of it in the fall and winter, when I tend to roast it with root vegetables or add it to a soup. I was excited to discover that it makes an awesome addition to this slaw. Kohlrabi is now officially part of our summer menu.
This Kohlrabi and Cabbage Slaw is embarrassingly easy to put together which makes me even more inclined to make it as a quick side for a meal. I use my food processor to shred both the cabbage and the kohlrabi. The cabbage shreds best using a slicing disc, but the kohlrabi works great with a shredding disc. Then the vegetables go into a bowl, get mixed with mayonnaise and 2 kinds of mustard and served and enjoyed. We’ve enjoyed this slaw immediately after making it and after a day or two of refrigeration. In either case, it was delicious.
Kohlrabi & Cabbage Summer Slaw
- 1/2 pound kohlrabi about 1/2 a medium kohlrabi, peeled
- 1/2 pound cabbage about 1/2 a small head of cabbage, cored
- 1/4 cup mayonnaise
- 2 tablespoons spicy mustard
- 2 tablespoons Dijon mustard
- Use a food processor to prep your kohlrabi and cabbage. Use a shredding disc for the kohlrabi and a slicing disc for the cabbage. (Alternatively, you can grate the kohlrabi on a manual grater and thinly slice the cabbage, but the texture will be somewhat different.)
- Place the kohlrabi and cabbage in a large bowl. Add the mayonnaise and both kinds of mustard. Mix well, using a fork to help separate the pieces of vegetable and spread out the mayonnaise and mustard.
- Serve and enjoy, or refrigerate for up to 3 days.