Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing

My husband and I joined an organic gardening co-op which provides weekly produce for our use. In the process, we have eaten some vegetables that we had never tried before. One of these is KOHLRABI.


If you were unaware of this vegetable (as we were), it is healthy and low calorie. Kohlrabi is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked (Wikipedia). Searching the web, I came across this recipe and prepared it for our next family gathering – everyone loved it, INCLUDING THE KIDS. If you have the opportunity to purchase kohlrabi, try this at your house….Colleen

DRESSINGKohlrabi & Apple Slaw w Creamy Coleslaw Dressing by A Veggie Venture 2008-400

  • 1/4 cup cream
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon good mustard
  • 1/2 teaspoon sugar
  • Salt & pepper to taste – go easy here
  • fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner [I used a food processor to shred in large pieces]

2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)


Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

Per Half Cup: 46 Cal (26% from Fat, 9% from Protein, 64% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 8 g Carb; 3 g Fiber; NetCarb5; 5 g Sugar; 21 mg Calcium; 0 mg Iron; 24 mg Sodium; 5 mg Cholesterol;
Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol;

Click here to access the website featuring this recipe.

Jalapeno Coleslaw

In 2006, I got this recipe from Thom Schultz (CEO of Group Publishing) after I attended a conference there and was served this tasty dish. It has become a consistent part of my summer recipes. If you want a Coleslaw with a kick…try this one


  • 1 cup finely chopped green cabbagecoleslaw-w-jalapeno-cilantro-dressi-2
  • 1/2 cup finely chopped white onion
  • 1/4 cup coarsely chopped cilantro leaves
  • 1/4 cup finely chopped jalapeno
  • 1/4 cup mayonnaise
  • 1/4 cup seasoned rice vinegar [OK to substitute plain rice vinegar if you cannot find seasoned variety]
  • 2 tablespoons fresh lime juice
  • salt and pepper to taste.

Toss cabbage, onion, cilantro and jalapeno together. In separate bowl, combine the mayonnaise, vinegar and lime juice and whisk thoroughly. Pour the slaw dressing over the tossed vegetables and mix well. Season to taste and chill.

Insalata Estiva

We tried this side dish at our most recent “Ruth” bible study – and it led to seconds. Interesting and colorful salad to take to a summer potluck.  Kelly Minter notes that this recipe was from a restaurant in San Francisto  that she duplicated for later use. (Colleen)


  • 1 1/2 quarts (6 cups) cherry tomatoes, all colors [we used red and yellow]
  • 4 oz. mozzarella cheese, cubed [I used cheese sticks and sliced]
  • 15 big basil leaves
  • 1/4 cup capers (or more to taste*)
  • 1 small red onion
  • 4 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • pepper
  • salt


Wash cherry tomatoes and slice in half across. Put them into a salad bowl and heavily salt them. Set aside while you’re preparing the rest of the ingredients. Wash fresh basil. Roll up each leaf and slice into strips. Cut strips in half if they’re too long. Dice red onion. Slice four ounces of mozzarella cheese into bite-sized cubes. Add basil, onion, mozzarella, and capers to salted tomatoes in salad bowl. Add vinegar and oil. Add pepper to taste and toss.

*Note from Kelly:  Iactually used 1/2 cup of capers. You might want to start with less and then add m ore if you really like them. [We kept them aside and allowed the ladies to add to taste / some really liked them and others didn’t]


Strawberry and Spinach Salad

As the temperatures warm up and the grills are put to work, this side salad makes use of fresh produce and is likely to disappear quickly…it’s that good!

Salad & topping

  • 1/2 lb. spinach (washed & dried)strawberry and spinach salad
  • 1 pint fresh strawberries, sliced
  • 2 oz. slivered almonds, toasted


  • 1/2 cup sugar
  • 2 Tbsp. Sesame seeds
  • 1 Tbsp. Poppy seed
  • 1 1/2 tsp. minced onion
  • 1/4 tsp. Worcestershire sauce
  • 1/4 teaspoon paprika
  • 1/4 cup red wine vinegar
  • 1/4 cup oil

Combine spinach & strawberries.  Blend dressing ingredients and add top salad.  Top with almonds.

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