Add all the vegetables to a bowl and toss with the seeds.
Stir all dressing ingredients together.
Add half the dressing to the slaw and gently toss, and add more if desired.
Notes
The kohlrabi in this recipe is peeled and then cut into matchsticks. You can also grate the kohlrabi if you prefer a finer texture in your salad.When choosing kohlrabi for this recipe, look for kohlrabi that is heavy for its size and has glossy, bright green or purple skin with no brown spots. Avoid kohlrabi that is soft to the touch.The coleslaw dressing can be made ahead of time and stored in a sealed container in the fridge for up to one week and tastes better as it has time to chill.