Kohl-slaw (Coleslaw made from Kohlrabi)
This variation of a regular coleslaw, has kohlrabi, a Chinese vegetable, instead of the traditional cabbage. Also, instead of using all mayonnaise, add yogurt and lemon (and a bit of sugar.) Try switching up your conventional slaw.
Serve at a picnic with friends and loved ones.
Ingredients: 1 large kohlrabi, outer skin removed
3 carrots, peeled
½ cup plain lowfat yogurt
¼ cup light mayonnaise
2 tablespoons lemon juice
½ teaspoon celery salt
3 tablespoons sugar
2 tablespoons fresh parsley, chopped
(Optional – add some chopped red pepper for color, as suggested by my mother.) 🙂
(Optional – add some chopped red pepper for color, as suggested by my mother.) 🙂
(note: This Kohlrabi is from the local market at my parents place: Chesapeake’s Bounty
Directions:
Using a food processor, chop the carrots and kohlrabi.
Whisk yogurt, mayo, lemon juice, celery salt, and sugar in a large bowl until blended. Look for it to be a little tangy and slightly sweet.
Add chopped slaw, dressing, and fresh parsley – toss to coat. (Can be made up to 2 hours ahead. Cover and chill.)
Fourth of July Recipes:
Oven-Fried Chicken – http://boysandbeets.blogspot.com/2014/08/oven-fried-chicken.html
Green Bean Salad http://boysandbeets.blogspot.com/2014/08/green-and-purple-bean-and-tomato-salad.html
German Potato Salad http://boysandbeets.blogspot.com/2014/08/german-potato-salad-with-bacon-and-dill.html
Roast 'n Relish 