Ingredients
- 2 bulbs Kohlrabi
- 4 Carrots
- 3 Tablespoons Vegetable Oil
- 2 Tablespoons Cider Vinegar
- 1 Tablespoon Dijon Mustard
- ½ teaspoon Salt
- Ground Black Pepper To taste
Equipment
- Vegetable Peeler
- Paring Knife
- Large Bowl
- Box Grater
Instructions
- Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but you'll have better luck with a paring knife for the kohlrabi. Trim the tops and bottoms of the kohlrabi. Set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel. Set the peeled vegetables aside.
- In a large bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you'd like.
- Using the large holes on a standing box grater, grate the kohlrabi and carrots into the large bowl.
- Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.
Nutrition
Nutrition Facts
Carrot and Kohlrabi Slaw
Amount per Serving
Calories
81
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
250
mg
11
%
Potassium
139
mg
4
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
6796
IU
136
%
Vitamin C
3
mg
4
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple Cider Vinegar, Carrot, Carrots, Dijon Mustard, Kohlrabi, Oil, Vegan, Vegetable Oil, Vegetarian