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Kohlrabi Slaw

Kohlrabi Slaw


You can make this coleslaw in advance, or right before serving. I love my coleslaw crunchy so I add the dressing at the last minute, but it can last in the fridge, dressed, for up to four days, and still taste divine.


  • ½ cup rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon whole grain mustard
  • ¼ cup extra virgin olive oil
  • ¾ teaspoon salt, pink Himalayan
  • 4 red bell peppers, thinly sliced
  • 2 kohlrabi, cut into thin strips
  • 2 purple beets, cut into thin strips
  • 2 purple onions, cut into thin strips
  • 1 box sprouts
  • 1/2 cup fresh mint, chopped


In a large bowl, whisk together the vinegar, honey, mustard, oil and salt. Add the rest of the ingredients and mix well. Serve cold.

Notes and Tips:

Feel free to add Bulgarian cheese to it for some color and flavor!

Chef Zissie Spivak specializes in flavor. She has created a name for herself in the kosher culinary world by studying international cuisines and using the flavors to help people understand healthy cooking in the least intimidating way. She runs exclusive events and classes for her clients, but if you don't have the opportunity to have Chef Zissie as your own private chef, don't fret! On her website she provides daily meal plans with all relevant details, including shopping lists. Her recipes are unique, yet relatable; easy, yet impressive; healthy, yet bursting in flavor.
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