Kohlrabi Slaw Recipe is one of those dishes that sneaks up on you with its crisp freshness and subtle tang. If you’ve never played around with kohlrabi before, this slaw might just turn you into a fan. It’s crunchy, slightly sweet, and perfect for adding a little zing to your meals. Plus, it’s a fantastic way to use up that odd-looking vegetable sitting in your fridge.
Why You Should Try Kohlrabi Slaw Recipe
Kohlrabi has a mild, slightly peppery flavor that works beautifully in slaw form. It’s not as common as cabbage or carrots in slaws, which makes this recipe feel a bit special. Have you ever wanted a slaw that isn’t drowning in mayo but still packs a punch? This does exactly that, with a light dressing that complements the natural crunch.
Variations I’ve Tried
Over the years, I’ve mixed this slaw up in a few ways:
- Adding thinly sliced apples for a sweet twist.
- Tossing in some fresh herbs like dill or cilantro for a fresh burst.
- Swapping the usual vinegar for apple cider vinegar or even a splash of lemon juice.
- Throwing in some toasted nuts or seeds for extra texture.
Each variation brings something new to the table, but the base recipe remains a winner every time.
Ingredients You’ll Need
Here’s what you’ll want to gather before starting:
- 2 medium kohlrabi bulbs, peeled and shredded
- 1 large carrot, shredded
- ½ red onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 3 tablespoons olive oil
- Salt and pepper to taste
- Optional: fresh herbs like parsley or dill
Simple ingredients, but they come together to make something pretty memorable.
How I Make Kohlrabi Slaw
Let me walk you through how I put this together:
- Peel the kohlrabi bulbs carefully and shred them using a box grater or food processor.
- Shred the carrot and slice the red onion thinly.
- In a bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper.
- Toss the shredded veggies into the dressing and mix well.
- Let it sit for at least 15 minutes before serving to let the flavors meld.
Ever noticed how letting slaw sit a bit really changes the taste? It’s like the veggies soak up all that tangy goodness.
Serving Ideas for Kohlrabi Slaw
This slaw pairs well with a lot of dishes:
- Serve it alongside grilled chicken or fish for a light, refreshing side.
- Use it as a crunchy topping for tacos or sandwiches.
- Add it to your picnic spread for a fresh alternative to potato salad.
- Mix it into grain bowls for an extra layer of texture.
I sometimes eat it straight from the bowl when no one’s looking. No shame in that.
Holly’s Pro Tips for Kohlrabi Slaw
Here are a few nuggets I picked up along the way:
- Don’t skip peeling the kohlrabi; the skin can be tough and bitter.
- Shred everything uniformly for the best texture.
- Adjust the sweetness in the dressing to your taste; some days I like it tangier, other days sweeter.
- If you want it creamier, stir in a dollop of Greek yogurt or mayo.
These little tweaks can make a big difference in how it turns out.
Leftovers
Leftover slaw? No problem. Store it in an airtight container in the fridge. It usually keeps well for 2 to 3 days. Just give it a quick stir before serving since the dressing might settle. If it looks a bit dry, splash a little more vinegar or olive oil to freshen it up.
Common Mistakes to Avoid
Watch out for these slip-ups:
- Using unpeeled kohlrabi can make the slaw bitter.
- Overdressing the slaw makes it soggy, so start with less and add as needed.
- Cutting veggies unevenly leads to inconsistent texture.
- Not letting the slaw sit at least 15 minutes before eating means missing out on flavor melding.
Avoid these, and you’ll be golden.
Nutrition Facts (per serving)
- Calories: 120 kcal
- Carbohydrates: 15 g
- Protein: 2 g
- Fat: 7 g
- Fiber: 4 g
- Sugar: 7 g
Crunchy, fresh, and not too heavy—a perfect side that won’t weigh you down.
Kohlrabi Slaw Recipe
Ingredients
Instructions
- In a large bowl, combine shredded kohlrabi and carrot.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- Pour the dressing over the shredded vegetables and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.