Most cole slaws are pretty easy to make especially if you buy a pre-sliced bag of cole slaw mix which usually includes green and red cabbage along with shredded carrots. I’m always looking for new types of cole slaw and a cooking show I watched recently added kohlrabi to it and I remembered the kohlrabi from my childhood. My sister, brothers, and I would be weeding the garden and see the kohlrabi bulbs, cut them off, and eat them like apples. So delicious! And my mother would be so angry with us because she’d planned on cooking them for supper.
This reminds me of that because they’re raw. If you don’t like kohlrabi or can’t find it in your supermarket, jicama would work just as well. Some thin slices of apple or pear would be great in this as well.
Combine in a large bowl:
1 1/2 cups thinly sliced kohlrabi
1 cup shredded carrots
1 1/2 cups thinly sliced red cabbage (I sliced it thin and then cut the slices in half)
1 1/2 cups thinly sliced white cabbage (I used Chinese but any white or green cabbage works)
In a glass jar combine:
1/2 cup olive oil
1/4 cup rice vinegar (white or apple cider would also work)
2 tablespoons honey
1 teaspoon celery seeds
1 tablespoon sriracha (optional)
Put the lid on the jar and shake vigorously for about a minute or until emulsified. Pour over the vegetables and stir to mix the vegetables and dressing (I used tongs for this). Serve chilled. Makes 6 servings.
cookingwithoutallergens 
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