Three items we’ve been getting a lot of in our CSA lately are cabbage, kale, and kohlrabi. Our fridge was starting to overflow with these veggies last week, so we combined them all into one dish and made a slaw. Whenever we make slaw, I tend to eat it as a salad base, but Tim gets psyched for sandwich time. We just stick a big batch in the fridge and use it in our preferred ways throughout the week!

Cabbage, Kale, and Kohlrabi Slaw

Cabbage, Kale, and Kohlrabi Slaw

Ingredients

  • 3 cups of chopped cabbage
  • 2 carrots, shredded
  • 1.5 cups of chopped and massaged kale
  • 1 kohlrabi, thinly sliced
  • 4 tbsp parsley
  • salt and pepper to taste
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar

Directions

Mix the cabbage, carrots, kale, kohlrabi, and parsley in a container or bowl. In a separate bowl, whisk the lemon juice, olive oil, apple cider vinegar, and s&p. Drizzle the mixture over the slaw and enjoy!

Cabbage, Kale, and Kohlrabi Slaw

I love that this slaw is light, crispy (the kohlrabi really adds a nice crunch!), and still flavorful without using any mayo. You can enjoy slaw in many different ways, but last week we ate it with a variation of this slow cooker peach BBQ pulled chicken recipe. Our variation was sans rice and with Tim’s homemade BBQ sauce (less sodium than buying BBQ sauce from the jar). The chicken and slaw combo lasted us several meals too.

Try it out, and let me know what you think!
 
–Let’s chat–
Do you eat slaw? Do you have any go to ways to make slaw or eat slaw? In your homes, do you ever make a big batch of something, just to eat it in a few different ways?
 
P.S. Not sure how the heck to cut up a kohlrabi? I thought it was an alien when I first saw one, but this post really helps!