Kohlrabi Summer Slaw

Want to wow your next dinner guests? We’ve got you covered with this bright take on a summer slaw. Make it as spicy as you want and get ready for the applause.

Serves 4-8, depending on serving size

Ingredients

  • 2 kohlrabi bulbs, peeled and julienned

  • 1 crisp apple, peeled and julienned

  • 1/2 cup cilantro, chopped

  • 3 Tbsp scallions, sliced

    • Substitute chives if desired

  • Zest and juice of 1 lime (approximately 3 Tbsp fresh lime juice)

  • Peppers — select your preferred heat level:

    • Mild: 2 Tbsp finely chopped green bell pepper

    • Medium: 1 Tbsp diced jalepeño

    • Hot: 2-3 Tbsp diced jalepeño

Dressing

  • 1 Tbsp apple cider vinegar (may substitute white or red wine vinegar)

  • 3 Tbsp olive oil

  • 4 Tbsp orange juice

  • 3 Tbsp honey (may substitute agave or maple syrup)

  • Salt to taste

 

Directions

  1. Mix together slaw ingredients, selecting your preferred heat level

  2. Whisk together dressing ingredients.

    Note: we’re big fans of using what you have on hand. Feel free to use substitutions listed above, or get even more creative:

    *Don’t have orange juice on hand? Try using lemon juice and adding a Tbsp of sugar or a little more of your selected sweetener!

    *Limited on vinegar options? Just about any will work well (though we recommend steering clear of balsamic in this recipe)

  3. Toss slaw with dressing and refrigerate for at least one hour before serving.

Dressed slaw will keep for up to three days. If you want to make a big batch ahead of time, wait to dress it until the morning you’re planning to eat it.