Kohlrabi Slaw

I had intended to make Gina's Asian Slaw for supper; however, a fatal flaw in my preparation left me punting ten minutes before the family's slated dinner time.

To save time, I always make my cole slaw in the food processor with the grating attachment. This works wonderfully for a head of cabbage and all of the add-ins. Not so much for Napa cabbage. I jammed the Napa leaves into the chute, pressed on, and ended with a disgusting soup. Unfortunately, I didn't look in the Cuisinart bowl until I had finished food processing the cabbage, and what remained was unsalvagable.

I decided to forge ahead and just make kohlrabi the main star of the cole slaw. I grated two Kohlrabi bulbs, three carrots and six radishes. I also thinly sliced the Kohlrabi leaves to add to the mix for some color. However, I think the texture of the leaves detracted from the overall slaw, and I wouldn't add them again.

I tossed the grated kohlrabi, carrot and radish with a creamy dressing instead of trying for an Asian theme. The cole slaw tasted just like my regular dish, and no one in the family realized that they were cabbageless.

Creamy Dressing Recipe

Using a wire wisk combine:

1 cup mayonnaise
1/4 cup apple cider vinegar
1 teaspoon Lawry's seasoned salt
2 teaspoons honey
a dash each of pepper and celery seed