Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Katherine Cobbs
Recipe by Cooking Light October 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
14 mins
total:
1 hr 14 mins
Yield:
Serves 6 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a medium bowl, stirring with a whisk.

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  • 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.

Nutrition Facts

77 calories; fat 3.6g; saturated fat 0g; mono fat 2.2g; poly fat 1.3g; protein 2g; carbohydrates 9g; fiber 5g; cholesterol 0mg; iron 1mg; sodium 219mg; calcium 52mg.
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