Cider and Honey Kohlrabi Slaw with Radicchio



  • 2 medium kohlrabi (about 1 1/4 pounds), peeled

  • 2 medium carrots

  • 1 small head radicchio

  • 1/4 cup cider vinegar

  • 3 tbs honey

  • 1 tsp. Dijon mustard

  • 1/2 tsp. celery seeds

  • 1/2 tsp. salt

  • 1/2 tsp. ground pepper

  • 3 tbs extra-virgin olive oil

  • 1 cup sauerkraut, drained

  • 1/4 cup roasted unsalted sunflower seeds



  • 1 Use a box grater or a food processor fitted with a shredding disk to coarsely shred kohlrabi and carrots. Quarter radicchio lengthwise, core and thinly slice. 

  • 2 Whisk vinegar, honey, mustard, celery seeds, salt and pepper in a large bowl. Slowly whisk in oil until combined. 

  • 3 Add the kohlrabi, carrots, radicchio and sauerkraut to the bowl and toss well to combine. Sprinkle with sunflower seeds. 

  • Make Ahead Tip: Refrigerate up to 2 hours; top with sunflower seeds just before serving.

  • Add toasted nuts or seeds to salads right before serving so they stay delightfully crunchy.

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