Kohlrabi Slaw
This kohlrabi slaw isn’t just beautiful with its vibrant mix of purple cabbage, carrots, and herbs—it’s also incredibly versatile. You can pile it onto sandwiches, tuck it into tacos, serve it as a side at a BBQ, or even enjoy it as a light lunch with some grilled chicken or tofu.
Equipment
- Cutting board & sharp knife
- Julienne peeler or mandoline
- Mixing Bowl
- Small jar or bowl with whisk
- Vegetable Peeler
Ingredients
For the Slaw
- 1 medium kohlrabi peeled and julienned
- 1 cup shredded purple cabbage
- 1 large carrot peeled and grated or julienned
- 2 green onions thinly sliced
- 2 tablespoons chopped fresh parsley or cilantro
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup for vegan
- Salt and pepper to taste
Instructions
Step 1: Prep the Kohlrabi
- Start by cutting off the leafy stems (if still attached) and trimming both ends of the kohlrabi bulb.
- Use a vegetable peeler or paring knife to remove the thick, tough outer skin. Make sure you peel deep enough to get past the fibrous layer.
- Slice the peeled kohlrabi into thin rounds, then stack and cut into matchstick-sized strips (julienne-style).
- Pro Tip: If you have a mandoline with a julienne blade, this step will go a lot faster and give you super even pieces.
Step 2: Prepare the Other Veggies
- Shred or thinly slice the purple cabbage and add it to a large mixing bowl.
- Peel and julienne or grate the carrot—whichever texture you prefer. Toss it into the bowl.
- Slice the green onions (both white and green parts) and finely chop the parsley or cilantro. Add them in as well.
Step 3: Make the Dressing
- In a small jar or bowl, combine olive oil, lemon juice, Dijon mustard, and honey (or maple syrup).
- Add a pinch of salt and freshly cracked black pepper.
- Whisk well until the dressing is fully emulsified (smooth and creamy-looking).
- Pro Tip: Whisk continuously as you add the oil for a well-blended dressing. If using a jar, shake it vigorously with the lid on—super easy and mess-free.
Step 4: Toss Everything Together
- Pour the dressing over the prepared vegetables in the mixing bowl.
- Use salad tongs or clean hands to gently toss everything until well coated and evenly mixed.
- Taste and adjust the seasoning—add more lemon, salt, or pepper if needed.
- Pro Tip: Let the slaw sit for at least 10–15 minutes before serving. This gives the flavors time to meld and the veggies to soften slightly.
Step 5: Serve or Store
- Transfer to a serving dish and garnish with extra herbs or a sprinkle of sesame seeds (optional).
- Serve immediately or chill in the fridge for up to 2 days in an airtight container. The slaw will get even better as it rests!
Notes
Nutritional Value (per serving – approximate):
- Calories: 95 kcal
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 5 g
- Saturated Fat: 0.7 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 90 mg
- Vitamin C: 65% DV
- Vitamin A: 50% DV
- Potassium: 440 mg