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Kohlrabi Slaw

Photo: Randy Mayor; Styling: Claire Spollen

 

Hands-on time 14 mins
Total time 1 hr, 14 mins
Yield

Serves 6 (serving size: about 2/3 cup)

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.

Ingredients

  • 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

Nutrition Information

  • calories 77
  • fat 3.6 g
  • satfat 0.0 g
  • monofat 2.2 g
  • polyfat 1.3 g
  • protein 2 g
  • carbohydrate 9 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 219 mg
  • calcium 52 mg

How to Make It

  1. Combine first 7 ingredients in a medium bowl, stirring with a whisk.

  2. 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.