This Kohlrabi Slaw is light, tangy and refreshing. I think it’s a great side dish to accompany Saturday grilling or your weekly standbys. You can make it ahead if you’re attending or hosting a party. It will keep it in your fridge for a couple days; dinner side one night- lunch snack the next day. This slaw uses 5 items from my share this week- which is great to get so many products from the share into one dish- and I love that all of the produce in this dish is directly from the farm, no supplements needed.
The dressing adds a bit of sweetness and depth to the slaw and makes better what would be simple veggies mixed with mayonnaise. I’m not a big fan of mayonnaise salads so this slaw also uses a combination of greek yogurt and sour cream in place of the mayo, making it a bit lighter, a bit healthier.
Start with making the cole slaw base- there will be some left over so you can keep it in your fridge for a few weeks making it easy to mix up your next batch. Combine all cole slaw dressing ingredients (recipe found below) in a medium sauce pan over medium heat, stirring a bit to dissolve sugar. Bring it to a simmer and let it stay there for 5 minutes. Remove from the heat and let cool in the pot until you can strain it and transfer to a reusable deli container- or any kind of easy storage.
To peel kohlrabi cut off each end, then placing the bulb on either flat side, use your knife to slice off the outer layer in vertical strokes- mimicking the rounded shape of the Kohlrabi. Do this all the way around until all bits of the outer skin are removed. Using a mandolin or knife slice across the kohlrabi creating disks that are about 1/4” thick, then make a thin strands by slicing the disks into 1/8″ strips.
Leave the radish skin on, but using the same method cut the radish into disks maybe an 1/8th of an inch thick- they will be thinner than the kohlrabi, obviously because of the size difference, but they should still have some substance after you slice them into thin strands.
Cut the cabbage in half, removing any outside leaves that are damaged, remove core and slice along the width of the cabbage from end to end- creating thin shreds.
Cut scallions at a sharp angle that will form thin strands discarding the top most green parts.
In a large mixing bowl combine yogurt, sour cream and cole slaw base, salt and pepper- mix together gently. Add veggies and toss with tongs or with your hands until all ingredients are mixed and the vegetables are well coated. Taste for salt. Refrigerate for at least 20 minutes before serving. Don’t add the basil until right before serving, slice into thin strands and stir to combine. This slaw will last about two days refrigerated. After a day or so it will get a little soupy- so give it a good stir before serving, and use a slotted spoon.