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
- 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
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!
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.