Eosinophilic Esophagitis Friendly Classic Kohlrabi Slaw
Total time35 min
Prep time20 min
Cook time0 min
5.0(17)
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Learn more →Ingredients
4 servings
- 2 medium kohlrabi (about 1 lb total), peeled and julienned or coarsely grated
- 2 cups green cabbage, thinly shredded
- 2 medium carrots, peeled and coarsely grated
- 3 scallions, thinly sliced (green parts only)
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tsp honey
- ½ tsp celery seed
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the julienned kohlrabi, shredded cabbage, grated carrots, and sliced scallions in a large mixing bowl.
- 2
In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, celery seed, salt, and black pepper until smooth and emulsified.
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