HOW TO COOK KOHLRABI | Summer Kohlrabi Slaw with Potatoes and Honey Mustard

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

red cabbage

🥗Healthier: green cabbage

💰Cheaper: green cabbage

Green cabbage is often less expensive and still crunchy.

cilantro

🥗Healthier: parsley

💰Cheaper: parsley

Parsley is a common substitute that offers a fresh flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a similar tang with health benefits.

Preheat the oven to 450°F.

Thinly slice the potatoes and add them to a large bowl.

Drizzle the potatoes with avocado oil, salt, pepper, and seasonings (using Kinder's blend).

Add the seasoned potatoes to a baking sheet lined with parchment paper.

Roast the potatoes in the oven for about 15 minutes until the edges turn golden brown but not burnt.

Peel the skin off the kohlrabi using a potato peeler or knife.

Cut up tomatoes and any other vegetables you want to add to the slaw.

Prepare the honey mustard dressing by adding ½ cup of yogurt, ¼ cup of mayo, 2 tablespoons of dijon mustard, 2 tablespoons of raw honey, ½ teaspoon each of salt, garlic powder, onion powder, and fresh cracked pepper to taste in a bowl.

Use an immersion blender to combine the dressing (or a whisk or fork).

Toss the roasted potatoes, kohlrabi, nuts, tomatoes, and honey mustard dressing in a large bowl and serve right away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens