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Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.
Photograph by Antonis Achilleos
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Photo: Cabbage-Kohlrabi Slaw Recipe
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By asandhu
Los Angeles
on April 23, 2013
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This recipe is an awesome way to use up some kohlrabi! I have tried this recipe with and with out dill and it tastes great either way!
By Dawny and John
Redding, CA
on January 18, 2013
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Great idea but not big on flavor. Taste more like a bowl of raw veggies. Will try to add some greek yogurt to the dressing but if it doesn't improve the overall flavor, I won't be making it again. Later--Added a little Greek Yogurt and some agave which improved the flavor but still wasn't worth a repeat.
By ru_family_cook
on August 02, 2012
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I was looking for salad recipes with cabbage to add more vitamins (specially C to dinners and this one is good one. My kids enjoyed it. I made it several times already with kohlarbi, no leftovers, all gone each time. Be careful with mustard as it might be too strong to kids taste. I would say that lemon juice is sufficient and no need to add vinegar per my taste as well as per my kids. I would agree with other reviewer that grating is quicker and easier for little ones to chew, but the oldest liked the crunchy "matchsticks".
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