Kohlrabi brings a peppery bite and subtle sweet crunch to this light, refreshing slaw. This easy vegan recipe uses healthy ground flax meal for an oil-free dressing. Serve this with Chipotle Baked Beans, Lentil BBQ Bites or the Ultimate Portobello Burgers.
To make the oil-free Celery Seed dressing: In a medium bowl, combine the ground flaxseed meal, celery seed, whole grain mustard, Champagne vinegar and warm water. Let sit at least 5 minute, until gooey and "egg-like". While the dressing sets, you can prepare your slaw ingredients.
To shave the Kohlrabi: First trim off the bottom and top of the kohlrabi. You'll notice the dark green skin. This is tough and fibrous so you'll want to remove it. A sharp paring knife or bird's beak knife is usually the best tool for thsi job. However, use any knife that feels comfortable for you.
Once peeled, thinly slice the kohlrabi. A japanese mandolin is great for this, but you can also use a sharp chef's knife. Then, cut the kohlrabi slices into thin, matchstick pieces.
To make the Easy, Light Kohlrabi Slaw: Add the kohlrabi, celery, and carrots to the bowl with the Celery Seed dressing. Season with salt and pepper. Use your hands to toss the slaw, thoroughly coating the veggies with the dressing. Taste to adjust seasoning.
Serve immediately or let sit for up to 5 days
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Notes
Chef's Tips: Kohlrabi is the star of the show. If you can't find it, though, you can substitute with broccoli stalk, jicama, or regular green cabbage.