Kohlrabi Slaw with Coriander Vinaigrette

This crunchy slaw is perfect for picnics and lunches, direct from your CSA share.

Coriander Kohlrabi Slaw Recipe

Ingredients

  • 2 kohlrabi, peeled and coarsely grated
  • 2 carrots, coarsely grated 
  • 1 cup red or green cabbage, shredded
  • 3 tablespoons olive oil
  • 2 tablespoon apple cider vinegar (and/or orange juice)
  • ½ tablespoon dijon mustard
  • Ground coriander, to taste
  • Salt and pepper, to taste 
Kohlrabi is harvested at Long Valley Farm

Instructions

  1. Prep the vegetables. Add other seasonal veggies to your liking. Toss together in a large bowl and set aside.  
  2. In a small bowl or jar, whisk together the remaining ingredients. Adjust to taste. 
  3. Pour vinaigrette over the veggies and toss to coat. Start with less dressing and add more as needed. Adjust seasonings to taste. 
  4. Serve chilled. This recipe stores well in the fridge for 2-3 days.