Carrot & Kohlrabi Slaw recipe

Carrot & Kohlrabi slaw

Chik-fil-a used to sell (in Illinois anyway) a great carrot salad, which I have since learned is actually of French origin.  Recently I saw a recipe for carrot and kohlrabi slaw that made me think, this is what I can do with the plants I added late in the season to my garden. Grated kohlrabi gives this carrot salad a peppery, crisp edge.

2 bulbs kohlrabi

4 carrots

3 Tbsp. vegetable oil

2 Tbsp. cider vinegar

1 Tbsp. whole grain or Dijon-style mustard

1/2 tsp. sea salt

Freshly ground black pepper to taste

Directions:

Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside. In a salad bowl, whisk together the oil, vinegar, mustard and salt until well blended. Add pepper, if you like. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabies and the carrots into the salad 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.

Marcy notes: Since I recently obtained a mandoline I decided to use it to make julienne slaw pieces rather than using my grater.  The texture is much firmer this way.