Cabbage, Apple, Kohlrabi Slaw

For the adventuresome soul, one of the pleasures of belonging to a CSA is getting vegetables that you would never, ever buy on your own. Kohlrabi is one of those vegetables. You would not find me standing over at the produce section exclaiming, "boy, that kohlrabi looks good!" But when presented with these strange, spaceship looking creatures, I have to use them. Waste not, want not, and all that.

Last year, I used them in an Asian-Inspired Slaw. This year, I decided to do something similar, but more of a traditional slaw.

I adapted a recipe from Cuisine at Home, using my own mixture instead of the coleslaw mix that they called for. It was really good. I've decided that I really, really like the addition of apples in a coleslaw.

Creamy Apple Slaw
Makes 5 cups

Dressing
1/3 cup heavy cream
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons sugar
2 teaspoons Dijon mustard
1/2 t kosher salt

Slaw
3 small kohlrabi, peeled and shredded
2 small baby cabbages, shredded
2 Granny Smith Apples, grated
1/4 cup chopped fresh parsley

Whisk together the cream, vinegar, olive oil, sugar, mustard and salt in a large bowl.

Using a food processor, shred cabbage and kohlrabi (you want to end up with about 4 cups). Still using the food processor, shred the apples. Empty the contents into the bowl, add the parsley and toss to coat. Chill before serving.