Easy Recipe
Prep Time
15 minutes

Kohlrabi and fresh dill transform ordinary coleslaw into something lighter, fresher, and with more complexity of flavor. Green cabbage is best to use here but red cabbage will work too. If you have a food processor, use the slicing disc to thinly shred the cabbage, then put the grating disc on and grate the carrots and kohlrabi (after you peel them) to cut prep time in half! Kohlrabi and cabbage are both cruciferous vegetables, which help to up-regulate the production of glutathione in your body. This is incredibly important for reducing systemic inflammation. Learn more about this process here

6 cups thinly sliced green cabbage
2 medium kohlrabi julienned
2 large carrots julienned
4 green onions thinly sliced
½ cups chopped parsley
3 tablespoons minced fresh dill
½ cups mayonnaise
2 tablespoons raw apple cider vinegar
½ teaspoons sea salt
½ teaspoons black pepper