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Kohlrabi, Carrot & Kale Coleslaw w/ Honey Dijon Dressing

Kohlrabi, Carrot & Kale Coleslaw w/ Honey Dijon Dressing

What is kohlrabi?

Kohlrabi is a part of the brassica family (cauli, cabbage, broccoli) and it's taste and texture are like a cross between of a radish and cabbage. It has a slight peppery hint and is sweeter than a radish, AND has the texture of an apple! It can be eaten raw or cooked. Have we intrigued you yet?! 


  • kohlrabi
  • 2 medium carrots
  • ¼ head red cabbage
  • 3-4 large green kale leaves
  • Some sunflower seeds (or any seeds of your choice!)

Honey Mustard Dressing

  •  cup oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp mustard (you can use wholegrain or Dijon)
  • 1 Tbsp honey
  • Salt & black pepper
  1. Remove leaves and stem end of kohlrabi. Save fresh leaves to add to smoothies, stir-fries or sautéed greens.
  2. Wash kohlrabi and peel using a vegetable peeler or knife.
  3. Grate kohlrabi and carrots into large shreds. You should have about 2 cups of each.
  4. Strip the leaves of the kale off the thick stems. Cut into thin strips or ribbons. Chop red cabbage into thin strips or shreds. You should have around 2 cups of each.
  5. In large salad bowl, throw together all your shredded vegetables.
  7. In small jar with tight fitting lid, combine dressing ingredients, secure lid and shake swell to blend thoroughly.
  8. Pour dressing over slaw mix and mix well. Allow to rest for 10 to 15 minutes, sprinkle your sunflower seeds over the top, and then serve!
  9. You can keep leftovers for up to 3 days in the fridge.

1 comment

  • Never had kohlrabi so was pleased to see you had recipes and one that used kale also in this week’s box.No red cabbage so used lettuce-delicious 😋 sold on kohlrabi and kale dressing yum 😋

    Sue Boswell on

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