Kohl-slaw (Coleslaw made from Kohlrabi)

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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.
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.) 🙂 
(note: This Kohlrabi is from the local market at my parents place: Chesapeake’s Bounty
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:



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