Moroccan Carrot Salad

 In Carrots, Recipes
Carrot & Kohlrabi Slaw

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4


  • Extra Virgin Olive Oil --- 3 Tablespoons
  • Apple Cider Vinegar --- 2 Tablespoons
  • Whole grain mustard or Dijon --- 1 Tablespoon
  • Salt --- ½ teaspoons, or to taste
  • Ground Black Pepper --- pinch, or to taste
  • Kohlrabi Bulbs, peeled and grated or sliced into matchsticks (julienne) --- 2.5 cups
  • Carrots, cleaned and grated, or sliced into matchsticks --- 2 cups
  • Parsley, chopped --- ½ cup


  1. Whisk olive oil, vinegar, mustard, salt, and pepper together.
  2. Toss Kohlrabi, carrots, and parsley into mixture and combine thoroughly.
  3. Serve immediately or place in refrigerator to keep chilled until ready to serve.


Don't throw out those carrot tops or kohlrabi greens! You can use carrot tops for pesto or pistous, and kohlrabi greens are lovely when you cook them like collards or kale.