Print Options:

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.