I wanted to make cole slaw but had only a quarter of a small cabbage so I also used carrot and Tokyo turnips. Used a little less red onion that I would have rather than cut open a new one. Tossed with a teaspoon of kosher salt and let sit for a few hours, then dressed with two tablespoons of mayonnaise, a tablespoon of sour cream, and a tablespoon of Apple Farm “balsamic.”
I’ll make this again but maybe not let the salted vegetables sit for so long so they’re a little crunchier. Probably a good way to use the odd kohlrabi we get in our CSA box.