This 5-Ingredient Coleslaw Is Thai-Inspired and So Delicious

Coleslaw typically leans one of two ways—creamy or vinegary. This is a completely new spin on the potluck classic, with a sweet and salty peanut sauce that keeps that creamy texture while giving the vegetables a boost of umami. We used red cabbage for a more colorful slaw, with the addition of chopped kohlrabi bulb for some extra crunch. A hit of acid from the lime juice is the final touch and brings all of the flavors together.

What Goes Well with Kohlrabi and Cabbage Slaw

While you can bring this coleslaw recipe to any potluck or gathering (given there are no peanut allergies), we recommend serving it alongside dishes like grilled chicken, glazed pork chops, or teriyaki salmon. If you're looking for a delicious salad, mix chopped chicken in with the cabbage and kohlrabi and serve as a healthy lunch.

How to Prepare Kohlrabi

Kohlrabi is a cruciferous vegetable that is slightly sweet and a little bit peppery. It tastes like a cross between cabbage and a radish and has a nice crunchy texture that goes great in salads. You find kohlrabi in the refrigerated produce section of some grocery stores, or check produce stands at your local farmers market.

Once you bring your kohlrabi bulb home, give it a good rinse and trim off any stems and leaves with a sharp knife. (You can save the leaves and sauté them later or chop them up and mix them into a green salad.) Trim the outer edge of the bulb so you're left with the inner white portion that looks like a radish or a turnip. You can chop and eat any way you like, but we preferred skinny matchsticks for this coleslaw recipe.