Pour the dressing over the salad and toss to coat evenly.
Cover and keep in the fridge for at least 1 hour then serve chilled.
This recipe is delicious with kohlrabi but if it is unavailable, substitute it with green cabbage.Tips to cut kohlrabi:
Wash the kohlrabi and remove the stems.
Cut off the top and bottom and sit the kohlrabi on a chopping board.
Slice through the middle, and then again to make quarters.
Using a knife, cut off the tough skin.
Store cut kohlrabi in an airtight container/zip loc and keep in the fridge for up to 2 days till ready to use.Store the coleslaw: Keep the coleslaw in an airtight container in the fridge for up to 2 days.This coleslaw is not suitable for freezing.