This is one of my winter favorites. Storage kohlrabi and carrots are often available locally, but it still seems like cheating a bit to enjoy fresh coleslaw in winter. Cabbage, of course, can be added or substituted for kohlrabi. The high ratio of mustard to mayonnaise makes this dressing a little different (and delicious, according to this mustard lover). It may taste a little bitter on its own, but once mixed with the vegetables the flavors meld wonderfully. Make your mayonnaise. Seriously. It is 10 times better than store bought and this recipe will take you two minutes.
3 cups kohlrabi, peeled and shredded
1 cup carrots, shredded
2 cups mayonnaise
1/2 cup dijon mustard
1/4 cup stone ground mustard
2 Tbsp apple cider vinegar
1 Tsp celery seed
1/2 Tsp salt
1/2 Tsp pepper
Make the dressing: mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a small bowl. Slowly add a little water at a time until desired consistency - dressing should flow off a spoon in a steady stream.
Slowly add dressing to shredded vegetable until they are coated to your liking. Enjoy.
Leftovers will keep for a day or two in the fridge if you don't finish your dressed vegetables, but I try to only dress what I need for the day. This recipe will make more dressing than you need, store dressing separately.