My husband loves coleslaw, so I’ll often make it for him when we get green cabbage in our CSA share. But did you know you can use kohlrabi for this too? Kohlrabi is a funny-looking veggie. The first time one appeared in my share, I had no idea what it was. Thank you, internet, for helping me figure that one out! The recipe for the dressing is slightly adapted from About.com’s Southern Food section.
- 1 1/4 cup mayonnaise (I use light mayo)
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1/4 teaspoon celery seed
- 1/2 teaspoon Creole seasoning or seasoned salt
- 1/4 teaspoon black pepper
- 1 to 2 heads of cabbage, shredded (see notes) OR 2 to 3 kohlrabies, peeled and coarsely grated
- 1 large carrot, shaved into thin strips
- Combine all ingredients in a jar and shake well, or whisk together in a bowl.
- Refrigerate for at least one hour or up to 3 days ahead of time.
- Place shredded cabbage or kohlrabi and carrot strips in a large bowl.
- Add dressing to taste (don't feel you need to use all of it if it seems too much for you), and toss.
This recipe makes a lot of dressing. The original recipe calls for 1 head of cabbage. I found that far too runny for my tastes. If you like a really wet slaw, use the lesser amount of cabbage or kohlrabi. If you like it a little drier use the larger amount.
This is another one of those recipes that I prefer to eat the next day. The slaw is deliciously crisp when it's first made, but the toughness of the cabbage really stands up well to sitting overnight in the fridge. It softens ever so slightly, and to me that is just perfect!