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Kohlrabi Salad


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Kohlrabi Salad


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Kohlrabi Salad

I always love to serve a salad with my meals, and this no mayo slaw features kohlrabi and carrots, feel free to add any other vegetables you have on hand and enjoy.


  • Prep Time : 10 min
  • Ready Time : 10 min


4-6 Servings


  • 2 bulbs of kohlrabi peeled and shredded
  • 4 carrots peeled and shredded
  • 3 scallions thinly sliced
  • 3 tablespoons of walnut oil or olive oil
  • Juice from one small lemon
  • Juice from one orange
  • 1 tablespoon of honey
  • 1 tablespoon of whole grain or Dijon-style mustard
  • 3 tablespoons of fresh dill
  • 1/3 teaspoon of ground pepper
  • 1/2 cup of walnuts (optional)
  • 1/2 cup of dried cranberries (optional)


Toss all ingredients together in a large bowl. Cover and refrigerate for at least 15 minutes to allow flavors to blend. Season to taste with salt, pepper and honey. Serve cold.

o toast the walnuts, bake them on a sheet pan in a 350°F oven for about 10 minutes until fragrant.


About Challah Maidel


Chaviva Fiskus-Karon is the author of Challah Maidel blog. She made Aliyah four years ago and is currently residing in the Mercaz area. Challah Maidel is a food blog focuses on healthy cooking without compromising on flavor. Chaviva combines culinary ingenuity, and expertise with her longtime passion for cooking. As a self-proclaimed foodie who is quasi-health concious, she is constantly exploring creative techniques,ideas and healthy alternatives to recreate her favorite dishes and desserts. As someone who is always seeking inspiration, she welcomes suggestions and feedback.

Read more at: http://challahmaidel.wordpress.com/




2 Responses to Kohlrabi Salad

  1. avatar says: Rosemary

    I love this salad and would like to make it for Pesach.What can I use instead of the mustard.Here in Israel can’t find a substitute


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