We started the week off big with Chocolate Peanut Butter Ice Cream. so I thought I’d end the week with something a little lighter that won’t leave you
needing wanting to wear your yoga pants.
Have you ever had Kohlrabi? I hadn’t until last year and it’s now one of my favorite vegetables. Either purple or green, these funny looking bulbs are part of the cabbage family. They can be eaten raw or cooked and it’s not necessary to peel the exterior. They taste like a mild, less pungent radish. I’m happy to (and usually) eat them sliced thinly dipped into a nice sea salt. Wanting to switch it up, I decided to make some coleslaw. I made made it up along the way but not straying to far from a traditional coleslaw recipe.
I did use organic Vegenaise, a vegan mayonnaise type product, but if good old mayo is what you have on hand, feel free to substitute that! Some fresh dill, seasoned rice wine vinegar and a touch of sugar round out this ultra simple recipe.
It’s great as a side dish to serve with grilled burgers or any other summer bbq!
Have a great weekend!!
- 3 bulbs purple kohlrabi, stems trimmed & grated or sliced thin
- 1- 16 oz bag packaged coleslaw mix (preferably organic)
- 1/4 cup thinly sliced red onion
- 1/3 cup Veganiase or mayonnaise
- 1 tablespoon sugar
- 2 tablespoons seasoned rice vinegar
- 2 heaping tablespoons chopped fresh dill
- salt and pepper
In a large bowl, mix grated kohlrabi, packaged coleslaw mix and sliced red onion. In a glass jar or other container with tight fitting lid, mix Veganiase, sugar, rice vinegar and chopped dill. Put lid on tightly and shake well until dressing is smooth and fully incorporated. Season with salt and pepper to taste. Dress coleslaw and mix well. Salad can be made up to a day ahead but I think it’s best served within a few hours of making it.