Kohlrabi slaw recipe

Kohlrabi is a member of the cabbage family, super easy to grow and always the first vegetable in my garden ready to harvest. Right now I have a couple dozen I started from seed ready to move from the raised bed to the veggie garden. In a few weeks I’ll be pulling them up.

Normally I just serve kohlrabi as sticks for dipping or as crunchy chunks in my tossed salads. I ran across this new recipe that sounds too good not to try.

  • 2 C chopped purple cabbage
  • 4 kohlrabi bulbs, peeled and julienned
  • 2 stalks celery, sliced thin
  • 2 carrots, julienned
  • 2 fresh green onions sliced thin
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon celery seed
  • Marzetti® Low Fat Slaw Dressing  to taste

It’s better if you make small batches and serve it fresh each time.

The original recipe suggested you make your own creamy slaw dressing with mayonaise and other fattening stuff. I love Marzetti’s flavor especially if you enhance it with a little extra black pepper and celery seed.

This is a great, crunchy version of the traditional cole slaw. The orange, purple and green make it a colorful addition to any plate. Its fast, easy and low calories.  What more could you ask?


About Kary Beck

Mother and wife, gardener, wine enthusiast, avid online bargain hunter, and owner of two black-and-tan cocker spaniels.
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1 Response to Kohlrabi slaw recipe

  1. Jereme's Kitchen says:

    i luv kohlrabi!


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