Kohlrabi Slaw

June 7th

  by Chef Mario Juarez



1/2 bunch baby red Russian kale

1 head kohlrabi

1 bunch carrots

2 Tbs extra virgin olive oil

2 Tbs cider vinegar

1 Tbs dijon mustard

salt and pepper to taste


With a very sharp peeler or paring knife, remove all the outer layer of skin on the kohlrabi. It can be a bit fibrous.  Peel the carrots as well, or leave the skin on if you prefer.  Using a sharp knife, cut the kohlrabi and carrots into slices then into sticks, or just grate on a box grater. The kale you’ll want to slice as thin as you can.  Place your veggies in a large mixing bowl, and add the oil, vinegar and mustard and season to taste.  Mix and let sit for 5 minutes.


Easy breezy!