Kohlrabi Coleslaw

July 13th, 2011
Ingredients
  • 3/4 cup  mayonnaise
  • 1/4 cup  white vinegar
  • 2 Tbsp.  sugar
  • 2 tsp.  celery seeds (optional
  • 1/2 tsp.  salt or to taste
  • 1/4 tsp.  ground black pepper
  • 1 lb.  green cabbage, chopped or finely shredded (9 cups)
  • 2 medium  carrots, finely shredded (1 cup)
  • 1 cup  shredded kohlrabi, jicama or radishes*
  • 1 cup  snipped Italian (flat-leaf) parsley
Directions

1.  For dressing, in a medium bowl combine mayonnaise, vinegar, sugar, celery seeds, salt, and pepper. Set aside.
2.  In a 4-quart bowl combine the cabbage, carrots, kohlrabi, and parsley. Stir in the dressing; mix well. Cover and refrigerate until serving time, or up to 24 hours. Serve with a slotted spoon.
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