Kohlrabi Coleslaw

March 24, 2008

Kohlrabi Coleslaw

Sara Jones, Tucson CSA

About 3 cups shredded kohlrabi and/or cabbage
1 small fennel bulb, shredded
2 carrots, shredded
½ red onion, finely sliced
½ sour apple, shredded
2 teaspoons sugar
¼ cup mayo (or use a couple tablespoons olive oil)
2 tablespoons apple cider vinegar
1 pinch celery seeds, poppy seeds or crushed fennel seeds
Salt and Pepper to taste

Mix the shredded vegetables together. Mix the rest of the
ingredients in a separate bowl then pour over vegetables,
tossing well to coat. Let salad sit for at least 30 minutes
before serving.

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