Kohlrabi-cabbage cole slaw

Kohlrabi-cabbage cole slaw


  • Whole white cabbage (or ½)
  • 5 carrots, peeled
  • 1 kohlrabi, peeled
  • 1 bunch cilantro


For dressing (optional):

  • 1 lemon
  • 1 Tbs mustard
  • 1 Tbs apple cider or any other vinegar
  • 2 Tbs of your favorite cold-pressed virgin oil (olive/hemp/avocado/black seed)
  • 1 tsp achiote
  • 1 tsp wild cumin
  • Salt, to taste



  1. Wash and peel vegetables, if needed.
  2. Cut cabbage in half, take out hard stalk (chew on it raw or save for pickling/fermenting). Cut into small strips (think cole-slaw or saurkraut size).
  3. Use grater to grate carrots and kohlrabi (may cut into halves or quarters first). Use larger grate-hole size.
  4. Chop cilantro into fine pieces.
  5. For dressing: Combine juice of lemon, mustard, vinegar, oil and spices and whisk together.
  6. Mix everything in big bow and let sit overnight (in fridge).
  7. Enjoy!