Creamy Kohlrabi and Cabbage Slaw

Category, , , , , DifficultyIntermediate

Nothing says summer like a batch of slaw! Grab some kohlrabi and try this creamy, crunchy and light slaw recipe as a great addition to your summer picnic.

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
  cup Greek Yogurt
 3 tbsp Canola Oil
 3 tbsp Apple Cider Vinegar
 2 tbsp Whole-Grain Mustard
 ¾ tsp Sugar
 ¾ tsp Celery Seed
 2 lbs Kohlrabi, peeled and shredded
 1 cup Cabbage, shredded
 Salt and fresh cracked black pepper, to taste
1

In a large bow, whisk together the Greek yogurt with the canola oil, vinegar, mustard, sugar, celery seeds, salt and pepper.

2

Stir in the shredded kohlrabi and cabbage. Mix until the kohlrabi and cabbage is completely covered with the yogurt mixture.

3

Cover and refrigerate for at least 1 hour. Taste and season with salt and pepper if needed.

4

Serve and enjoy chilled!

Adapted from: Food&Wine

Ingredients

  cup Greek Yogurt
 3 tbsp Canola Oil
 3 tbsp Apple Cider Vinegar
 2 tbsp Whole-Grain Mustard
 ¾ tsp Sugar
 ¾ tsp Celery Seed
 2 lbs Kohlrabi, peeled and shredded
 1 cup Cabbage, shredded
 Salt and fresh cracked black pepper, to taste

Directions

1

In a large bow, whisk together the Greek yogurt with the canola oil, vinegar, mustard, sugar, celery seeds, salt and pepper.

2

Stir in the shredded kohlrabi and cabbage. Mix until the kohlrabi and cabbage is completely covered with the yogurt mixture.

3

Cover and refrigerate for at least 1 hour. Taste and season with salt and pepper if needed.

4

Serve and enjoy chilled!

Adapted from: Food&Wine

Creamy Kohlrabi and Cabbage Slaw