An old favourite, tasty and warming in the cold weather.
Coleslaw with a crisp edge
Trim and peel the Kohlrabi and carrots (make sure you remove the tough peel from the Kohlrabi).
Using a food processor, process the carrots and kohlrabi until you have fine slices. Alternatively, you can grate the vegetables or slice them thinly.
In a bowl, combine the oil, vinegar and mustard and season to your liking.
Add the kohlrabi and carrots into the bowl and mix together with the dressing ensuring they are well coated. Check the seasoning and enjoy!
Recipe from The Spruce Eats.