We like to make a huge version of this in a four-quart bowl with a lid and keep it in the fridge for leftovers throughout the week. Easy and yummy!

For the slaw:
kohlrabi, bottom end cut off 1-2” up, peeled down to white flesh, and grated
apple, peeled and grated
carrots, peeled and grated
red onion, sliced thin or diced

For the dressing option 1 (creamy):
1/3 cup mayonnaise
1 tbsp lemon juice
2 tsp prepared mustard
celery seed to taste
salt and pepper to taste

For the dressing option 2 (light):
½ cup olive oil
2 TBLS lemon juice
1 TBLS vinegar (apple cider, balsamic, red wine, whatever)
small dash of maple syrup
salt and pepper to taste

For the garnish:
sliced green olives (optional)
fresh herb, minced (optional)

Combine veggies and mix well. Cover with your choice of dressing and let stand at room temperature a couple of hours or marinate overnight in the fridge. Garnish if desired.