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Kohlrabi Slaw

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A crisp and refreshing kohlrabi slaw featuring shredded kohlrabi, carrots, red cabbage, and fresh herbs tossed in a tangy honey-Dijon vinaigrette. This colorful side dish is light, crunchy, and perfect alongside grilled meats, sandwiches, seafood, or barbecue favorites.

Ingredients

  • 2 medium kohlrabi bulbs, peeled and julienned or shredded
  • 1 cup carrots, shredded
  • 1 cup red cabbage, thinly sliced
  • 3 green onions, sliced
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Peel the kohlrabi and cut it into thin matchsticks or shred it using a box grater or food processor.
  2. Place the kohlrabi, shredded carrots, red cabbage, green onions, and parsley in a large mixing bowl.
  3. In a separate bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until smooth.
  4. Pour the dressing over the vegetables.
  5. Toss thoroughly until all ingredients are evenly coated.
  6. Cover and refrigerate for 15 minutes to allow the flavors to blend.
  7. Stir once more before serving and adjust seasoning if needed.

Notes

  • Add shredded apples or pears for extra sweetness and crunch.
  • Sunflower seeds, pumpkin seeds, or sliced almonds provide additional texture.
  • Fresh dill, cilantro, or mint can be substituted for parsley.
  • For a creamier slaw, replace part of the vinaigrette with Greek yogurt or mayonnaise.
  • The slaw can be prepared several hours ahead of serving.
  • Peeling the kohlrabi is recommended to remove the tough outer layer.

Nutrition

Find it online: https://cookedbymaya.com/kohlrabi-slaw/