Combine the kohlrabi, carrots, onion and red cabbage to a large mixing bowl.
In a smaller bowl, whisk together all the ingredients for the dressing till blended and smooth.
Pour the dressing over the salad and toss to coat evenly.
Cover and keep in the fridge for at least 1 hour before serving chilled.
Tips to cut the kolrabi:
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 the cut kohlrabi in an airtight container/ziploc and keep in the fridge for up to 2 days till ready to use.Keep in an airtight container in the fridge for up to 2 days.It is not suitable for freezing.
Kohlrabi, Carrot & Red Cabbage Slaw
Amount Per Serving
Calories 135Calories from Fat 99
% Daily Value*
Saturated Fat 1g5%
Vitamin A 3140IU63%
Vitamin C 44mg53%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.