Kohlrabi and Carrot Slaw

thespruceeats.com
serves 6-8
adjust recipe quantities for 1 kohlrabi bulb serves 2-4
​Ingredients

• 2 bulbs kohlrabi
• 4 carrots
• 3 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1 tablespoon whole-grain mustard (or Dijon-style mustard)
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper (to taste)

​

Preparation​

1. Gather the ingredients.
   
2. Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife: Trim the tops and bottoms of the kohlrabi and 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 (with this method you'll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed). Set the peeled vegetables aside.
   
3. In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
   
4. Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the kohlrabi and the carrots into the salad bowl.
   
5. 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.
   
6. Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.