Kohlrabi and Bok Choy Slaw

Jim P sent in this tasty and non-traditional cole slaw recipe: best tossed with the dressing and then chilled for at least an hour before serving.

1 head kohlrabi, tough outer layer peeled

2 carrots, scrubbed and chopped into sticks

1 small head bok choy or 1/2 head tatsoi

1 cup snow, sweet or english peas (optional, but add a great crunch)

Small handful cilantro leaves, washed

2 bunching onions or shallots

0.50 cup mayonnaise or greek yogurt (or vegan alternative)

2 tbsp sugar

2 tbsp white wine or apple cider vinegar

After peeling off and discarding the tough outside layer of the kohlrabi, cut into chunks.

Pass all the vegetables (kohlrabi, bok choy/tatsoi, peas, bunching onions or shallots, handful of cilantro and the carrot sticks) through the food processor fitted with a shredding blade.

In a separate bowl, mix together the mayonnaise or yogurt, sugar & vinegar and a pinch of salt and pepper. Toss over the slaw and chill for about an hour. Serve chilled.

CategoryGrilling & BBQ, Salads, Sides, Vegan, VegetarianTags#boychoy, #bunchingonions, #carrots, #eggs, #englishpeas, #kohlrabi, #shallots, #sweetpeas, #tatsoi

Ingredients