Kohlrabi has a taste similiar to a broccoli stem, but milder and sweeter and with more flesh. This makes a nice change from coleslaw.
2 cups chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon celery seed
1/2 cup mayonnaise
4 1/2 teaspoons apple cider vinegar
Preparation:25min › Extra time:1hour chilling › Ready in:1hour25min
Toss the cabbage, kohlrabi, celery, carrot and onion together in a large bowl.
Whisk the sugar, salt, pepper, celery seed, mayonnaise and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.