Add all ingredients except for the canola oil to a bowl and whisk to combine.
Slowly drizzle in the canola oil, whisking constantly, until well combined.
Refrigerate until ready for use.
Spiralized Kohlrabi Slaw
Remove the tough outer skin of the kohlrabi with a vegetable peeler and discard.
Spiralize into noodles with a spiralizer. Or cut into matchsticks if you don’t have a spiralizer.
Peel off the outer layer of the carrots with a vegetable peeler and discard. Continue peeling into thin strips until you whittle the carrot down.
Chiffonade the basil leaves (or use an herb scissors to cut into even strips).
Add the spiralized kohlrabi and carrot strips to a bowl, followed by a generous drizzle of the lemon vinaigrette.
Stir until well coated. Keep adding vinaigrette until you are satisfied with the amount. Refrigerate kohlrabi slaw for 4 hours before serving for the best results. Save any leftover vinaigrette for another use.
Stir right before serving and top with basil to garnish.