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Kohlrabi and Carrot Slaw



1 lb. kohlrabi, peeled and julienned
1/2 lb. carrots, julienned
1 tsp. kosher salt
1/4 red onions, thinly sliced
1/4 cup chopped cilantro
1/2 jalapeno pepper, minced

1/3 cup mayonnaise
2 tbsp. Dijon mustard
1/8 tsp. ground black pepper
zest and juice of 1/2 lime


In a large colander, toss the kohlrabi and carrots with the salt and let drain in the sink for 1 hour. Periodically shake up the vegetables to expel as much water as possible. The strips should be tender and pliable but still retain their crispness.

Meanwhile, make the dressing by combining all of its ingredients in a small bowl. Set aside until ready to use.

In a large serving bowl, combine the kohlrabi, carrot, onion, cilantro, and jalapeƱo. Toss with the dressing to coat and refrigerate for at least 1 hour before serving. Serve chilled.

Recipe by Linda Ly