Brassica Slaw

Crunchy, creamy, and just a little tangy—perfect for topping sandwiches or serving as a side.

*Don’t be scared off by the word “brassica”—it’s just a fancy name for a family of hearty, nutritious vegetables like broccoli, cabbage, kale, and kohlrabi. If you’ve ever had coleslaw, you’ve eaten brassicas before! This simple slaw uses shredded broccoli and kohlrabi for a crunchy base and tosses them in a lightly sweet and tangy dressing. It’s quick to make, easy to love, and endlessly adaptable.

Ingredients
1⁄3 cup (75 g) mayonnaise
2 tablespoons (25 g) sugar
1 tablespoon (15 ml) cider vinegar
Salt and freshly ground black pepper, to taste
1⁄2 pound (225 g) shredded broccoli and kohlrabi

Instructions
In a medium mixing bowl, whisk together the mayonnaise, sugar, and cider vinegar until smooth and well blended. Season with salt and pepper to taste.

Add the shredded broccoli and kohlrabi to the bowl and toss until evenly coated with the dressing. Taste and adjust seasoning if needed.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.