Kohlrabi & Bok Choi Slaw by Chef Gretchen Fayerweather
Great side dish for grilled items, or a side salad for dinner. Very colorful and tasty you’re your family does not prefer cilantro, feel free to add your favorite herb. Dill, basil, and oregano are all great in this slaw.
1 large kohlrabi, peeled, stems trimmed off, grated
½ head bok choi, shredded (substitute celery, bean sprouts, snap peas, or other crunchy vegetable)
¼ head purple cabbage, shredded, optional
2 medium carrots, peeled and grated
2 Scallions, thinly sliced (substitute any other of our onions)
4 tablespoon chopped cilantro, optional
¼ cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar (can substitute 1 T of honey)
1 teaspoon salt
Method of Preparation
Combine the kohlrabi, cabbage, bok choi, carrots, green onion, and cilantro, in a large bowl.
In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar or honey, and salt.
Pour the dressing over the slaw, and mix until fully coated.
Chill for several hours before serving.
If you have a mandolin, slice your cabbage, bok choi and kohlrabi super thin.
Or if you have a spiral vegetable cutter, making noodles with the carrots looks terrific, too.
Sour cream or unsweetened plain yogurt could be used instead of mayonnaise
This slaw could be served as a vinaigrette slaw instead of mayonnaise. Pick your favorite and eliminate the mayo, vinegar, and sugar. (I use Garlic Expressions for mine!)