Crunchy kohlrabi is ideal for simple slaws because it stays crisp long after it's dressed. Fennel seeds add a lovely licorice note to the dish. A tablespoon of chopped fresh tarragon would be a good substitute.
1/3 cup canola mayonnaise
1/4 cup red wine vinegar
1 tablespoon fennel seeds
2 teaspoons brown mustard
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 1/2 pounds red kohlrabi, peeled
1/3 cup minced fresh parsley
4 green onions, thinly sliced
How to Make It
Combine first 7 ingredients in a medium bowl, stirring with a whisk.
Cut kohlrabi into 1/8-inch-thick slices. Cut each slice into thin slices to make about 5 cups julienne-cut kohlrabi. Add kohlrabi, parsley, and onions to mayonnaise mixture; toss to coat. Refrigerate at least 1 hour.
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This was my first time using kohlrabi, and this was the perfect recipe for it. I was leery, but the mustard and vinegar worked so well and payed on the pepperiness of the kohlrabi. I didn't have parsley, so used dill. I served with sloppy joe and everyone enjoyed.
I also found this to be quite tasty, even without the refrigeration step. I love broccoli slaw so this looked to be a close cousin, and I wasn't disappointed. With the crunch of the kohlrabi it's as much about texture as flavor, and I agree that the fennel seeds add an interesting twist (perhaps the equivalent to celery seed in cabbage slaw?) - although next time I may try the tarragon as suggested. Like the other reviewer I also used green kohlrabi, and as I didn't have brown mustard either I used Dijon. I served this with grilled stuffed chicken breasts and roasted red potatoes.
one of the most delicious salads I've ever tasted. My farmer's market
didn't have "red" kohlrabi, so I used the green & white variety
with no problems. Be sure to julienne the slices thinly and do let the
salad sit for at least a half hour. The dressing is fantastic--don't be
afraid of all the fennel seed. It's a crucial flavor component and it mellows
as the salad sits. I did use a creole brown mustard, which has a slightly
more peppery taste than a plain brown.
so delicious! Served with the Cooking Light Jamaican-spiced chicken
thighs and baked sweet potatoes.
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