Kohlrabi used to be one of those vegetables that only popped up once a year in my CSA share. With its growing popularity, it can now be found at farmer's markets and grocery stores. As a part of the brassica family—along with cabbage, kale, and broccoli—kohrabi is rich in sulfur-containing glucosinolates, which are highly regarded for their cancer-fighting properties. To save time, I grate the kohlrabi with a food processor. This slaw is the perfect, healthful accompaniment to your summer grill.
Whisk the first six ingredients together in a large mixing bowl.
Stir in the remaining ingredients. Cover and refrigerate one hour before serving.