Not Your Average Deli Coleslaw

My husband’s work started an organic farm, which translates into an organic farmer’s market steps from his office door. This has been working out great for me. The produce is fresh, picked that morning, and it’s cheap because it’s all in season. Bonus? No crowds, no driving, no nothing. I just wait for my husband to show up with the Friday bounty.

This particular Friday included a few large kohlrabi bulbs, begging to be turned into goodies. I started off making pickled radish and kohlrabi chips, perfect for snacking and sandwiches alike, and then I moved into the slaw category. I love a good slaw, and to me, a good slaw starts with a good dressing. One that veers away from the mayonnaise, vinegar and sugar concoction that can be found behind the deli glass.

Red Cabbage and Kohlrabi Slaw


1/2 head red cabbage, shredded
2 kohlrabi bulbs, julienned
1 cup apple cider vinegar
1/3 cup sugar
1 tsp dry mustard
1 tsp celery seed
1/2 tsp salt
1/2 tsp black pepper


Shred cabbage, julienne kohlrabi and toss together in a large bowl. Over a medium-high heat bring the vinegar, sugar, dry mustard, celery seed, salt and black pepper to a boil. Continue to boil for 3 minutes until all the sugar is dissolved. Allow to cool slightly and pour warm dressing over the cabbage and kohlrabi mix.

Refrigerate until completely cooled. Serve as a side dish or on top of barbecue sandwiches.

Article Posted 8 years Ago

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