Kohlrabi and Savoy Cabbage Slaw

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This kohlrabi and Savoy cabbage slaw is a perfect side dish to brighten up any meal with its fresh, tangy flavors and delightful crunch! No kohlrabi- no problem! Try this recipe using raw turnips instead. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.

Total Time20

Course: Main Course, Salad, Side Dish

Cuisine: All

Keyword: cabbage, dill, garlic, kohlrabi, turnips

Season: Summer

Diet: Dairy Free, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 120kcal

Ingredients

1 medium kohlrabi* or turnip, peeled and cut into matchsticks
lemon juice fresh-squeezed, from ½ a lemon, or to taste
¼ cup dill* fresh, chopped
½ clove garlic* minced
1 tsp dijon mustard
salt + pepper to taste
3 tbsp extra virgin olive oil
1/4 cabbage* Savoy, aka "Curly Cabbage", shredded

Instructions

Peel the kohlrabi (or turnip) and cut into matchstick sized pieces.
In a bowl, combine the lemon juice, chopped dill, minced garlic, dijon, salt, and pepper.
Whisk until everything is well mixed. Slowly whisk in the olive oil until the dressing is smooth and well emulsified.
In a large bowl, toss the matchstick kohlrabi with the shredded cabbage.
Pour the vibrant lemon-dill dressing over the vegetables.
Toss everything together until the kohlrabi and cabbage are well coated.
Add salt and pepper as needed to suit your taste.
Serve immediately for a crisp, refreshing slaw!

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