Kohlrabi & Cabbage Summer Slaw
This recipe makes about 4 servings. Double (or triple) the ingredients to make a bigger batch.
- 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.