Kohlrabi-Cabbage-Fennel Slaw

September 20, 2016


Using a mandoline, slice cabbage, kohlrabi, fennel, turnip, radishes and carrot into thin rounds, then cut into matchsticks. Place into a large bowl and toss with remaining ingredients. Refrigerate for 30 minutes before serving. Serves 4.

by Chef Deja Hart, Newport Cooks, Middletown

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  • ½ head green or napa cabbage
  • 2 kohlrabi, peeled
  • 1 bulb fennel, stems removed
  • 1 turnip, peeled (or substitute with 4 radishes)
  • 1 carrot
  • ½ bunch green onion, sliced
  • ½ cup mayonnaise
  • 1 tablespoon chili-garlic sauce
  • ¼ cup chopped pepperoncinis
  • 2 tablespoons minced red onion
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