This healthy slaw is made with a vinaigrette so it is non-dairy. It is peppery and tangy, with a perfect crunch, pairing beautifully with grilled meats, in a sandwich or wrap.
Kohlrabi is a brassica belonging to the cabbage family and is eaten raw or cooked. Similar in taste to broccoli, it is crisp but juicier, with a mild and sweeter flavour.
For this slaw, it is combined with other moisture rich and crunchy vegetables – carrots, red cabbage (from the same family) and red onion. It is then tossed in a tangy vinaigrette, enhancing the flavours before chilling for half an hour to ‘pickle’, and allow the flavours to develop.
This slaw is delicious in burgers, hotdogs and pulled meat wraps. Try it alongside this popular Potato Salad, and with roasted meats such as this Turkey, Lamb Tikka or with Tandoori Chicken.
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How to cut kholrabi
- Wash the kohlrabi and remove the stems.
- Cut off the top and bottom, then place the kohlrabi on a chopping board.
- Slice through the middle, and then once again to make quarters.
- Using a knife, cut off the tough skin.
Store the quarters in an airtight container/ziploc and keep in the fridge till ready to use.
Preparing the vegetables
Grate the kohlrabi and the carrots, shred the red cabbage and finely slice the red onion. I use red onion as it is milder and sweeter than white, but white can be used in its place.
The dressing
This slaw is made with a vinaigrette rather than a dairy dressing. The vinegar and lemon juice give a lovely tanginess and ‘pickle’ the vegetables, so it lasts a longer.
To make the dressing, use good quality olive oil and vinegar. Whisk the ingredients together, then taste for seasoning. Pour over the salad and toss well to ensure an even distribution.
Cover and keep in the fridge for at least 1 hour, or till ready to serve. The longer it rests, the better it will taste.
Storing
Slaw made with a vinaigrette tends to last longer than a dairy dressing. Store in an airtight container in the fridge for up to 2 days.
It is not suitable for freezing.
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📋 Recipe
Kohlrabi, Carrot & Red Cabbage Slaw
Ingredients
- 1 kohlrabi grated
- 2 carrots grated
- ½ red cabbage shredded
- 1 small red onion finely sliced
Dressing
- 6 tablespoons olive oil
- 1 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoons lemon juice
- 1 teaspoon mustard Dijon
- 1 tablespoon honey
- salt to taste
- black pepper freshly ground
Instructions
- Combine the kohlrabi, carrots, onion and red cabbage to a large mixing bowl.
- In a smaller bowl, whisk together all the ingredients for the dressing till blended and smooth.
- Pour the dressing over the salad and toss to coat evenly.
- Cover and keep in the fridge for at least 1 hour before serving chilled.
Notes
- Wash the kohlrabi and remove the stems.
- Cut off the top and bottom and sit the kohlrabi on a chopping board.
- Slice through the middle, and then again to make quarters.
- Using a knife, cut off the tough skin.
Jill Nevin
Where do I get the Kohlrabi?
Nicole Shroff
I buy it from my local supermarket but you can also find it at farmers’ markets.