Description
I can’t wait for you to try this gourmet coleslaw recipe! Our creamy kohlrabi and fennel slaw has the additional crunch of toasted walnuts and a sharp kick of blue cheese added to it. It is a delicious winter salad to pair with chicken, fish, beef or pork.
Ingredients
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- 1/2 cup low-fat plain Greek yogurt
- 3 tablespoons mayonnaise
- 1/2 shallot, minced
- 2 teaspoons cider vinegar
- 3/4 teaspoon salt
- freshly ground pepper to taste
- 1 fennel bulb, cored and julienne cut
- 6 cups finely shredded or julienne peeled kohlrabi
- 1/2 cup toasted walnuts
- 1/4 cup crumbled blue cheese
Instructions
- Whisk Greek yogurt with mayonnaise in a large bowl. Add shallot, vinegar, salt and pepper and whisk to combine. Add fennel, kohlrabi, walnuts and blue cheese and stir to coat.
Notes
Make-Ahead: This creamy kohlrabi slaw is best made within 8 hours of serving, otherwise, it can get too soggy. Assemble it, cover with plastic wrap and store in the fridge until ready to serve. If you want to make it the day before, simply assemble the slaw without the dressing. Make the dressing separately and pour over the slaw before serving.
- Prep Time: 20 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 0 g
- Sodium: 128 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g