Kohlrabi Slaw

Shredded kohlrabi, red cabbage, carrots, golden raisins + cilantro

Kohlrabi, also called “German Turnip,” is a somewhat unusual looking vegetable that many people haven’t used before. The shredded kohlrabi has a sweet flavor and dramatically enhances the coleslaw.

1 small or medium kohlrabi (6-8 oz.), stems trimmed off
1 very small red cabbage or half of a cabbage, outer leaves removed (¼ lb.)
2-3 carrots, rinsed (rainbow carrots preferred)
½ small red onion, finely diced (about ⅓ c.)
¼ c. mayonnaise
1 T. apple cider vinegar
1 t. lemon juice, if desired
1 t. salt
¼ c. golden raisins
¼ c. cilantro, roughly chopped

Peel kohlrabi and grate on the widest side of a box grater, discard root end. Slice cabbage on mandoline or thinly shred with a knife. Slice carrots into very thin coins, bias cut preferred. Add all vegetables to a large mixing bowl.

In a smaller bowl, combine mayonnaise, vinegar, lemon juice (if using) and salt. Pour dressing over the vegetables and mix until fully coated. Add raisins and cilantro and gently toss to combine. Chill for 2 hours before serving. Store in an airtight container and use within 3 days.