Kohlrabi is your friend (Tangy Cabbage Kohlrabi Slaw without Mayo)

I am just getting to draft this post and I don't remember when I made it!  Regardless, I do remember that it was delightfully delicious.  Kohlrabi is not a veggie you encounter every day.  It is mild in flavor and gives a great crunch.  

I made this to eat for lunch for the week and paired it with both steak and chicken almost like a salad.  The flavor was just amazing.  I cut back on the original recipe's sesame oil, as too much of that, plus tahini, felt overpowering to me.  I was right.   It was just the right amount of sesame flavor.  

Make this and see how good kohlrabi can be!  Or Make it without and sub broccoli stems, cauliflower, turnips or radishes.  This dressing works for any kind of slaw and is a perfect no mayo substitute.  Have you ever had kohlrabi? Do you love sesame flavor?  Full recipe after the montage.

Look at all that color!

The simple and fresh cast

You can just throw everything in the food processor if you want.  I like chopping, so I chopped.

Shake up your dressing and you are done!

Pin it to win it!  I mean dinner, not a real prize ;)

Cabbage Kohlrabi Slaw (Adapted from The Cook's Cook)

2 cups thinly sliced and chopped cabbage
2 cups grated carrot
1 cup peeled and grated kohlrabi
2 tablespoons finely chopped garlic
¼ cup apple cider vinegar
1 teaspoon pomegranate vinegar (sub more apple cider if you can't find, or don't want to buy, I got mine at Trader Joe's)
1 tablespoon tahini
½ teaspoon ground black pepper
¼ cup extra virgin olive oil
2 tbsp toasted sesame oil
¼ cup finely chopped fresh parsley
Salt, optional

Finely shave the vegetables, using either a box grater or the grater attachment of a food processor.

In a large mixing bowl, whisk together the garlic, vinegars, tahini, and pepper. Slowly stream in the oils, whisking the whole time. Add the cut vegetables and use a spoon to coat them completely with the vinaigrette. Taste, and adjust seasoning if desired

Let marinate for at least one hour, preferably more, and finish with fresh parsley when it’s time to serve. You can serve cold or at room temp.

Happy Cooking!

Missy