This vinegar coleslaw is made with a vinaigrette so it is healthy, dairy free and egg free. It is peppery and tangy with a perfect crunch, pairing beautifully with grilled meats, in a sandwich or wrap.
Because it is has no mayo, it is healthier, lighter and will also keep for longer without separating.
This coleslaw is made with moisture-rich crunchy vegetables. Kohlrabi (or you could substitute with green cabbage), carrots, red cabbage and red onion are shredded and combined together.
The vegetables are 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 our popular potato salad, with roast turkey, lamb tikka or with tandoori chicken.
Kohlrabi
Kohlrabi is a brassica belonging to the cabbage family and is eaten raw or cooked.
It is similar in taste to broccoli but crisp and juicier with a mild and sweeter flavour.
It is not essential for this recipe but certainly adds a delicious flavour. If you cannot get hold of any, substitute with green cabbage.
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 carrots, shred the red cabbage and finely slice the red onion.
Red onion is milder and sweeter than white, but white or yellow onion will also work.
Dressing
While most types of coleslaw use mayo or cream based dressing, this coleslaw dressing is made with a simple vinaigrette.
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.
Then cover the coleslaw and keep in the fridge for at least 1 hour, or till ready to serve.
Hot Tip: The longer it rests, the better it will taste.
Substitutions
You can switch round some of the ingredients according to your taste or dietary requirements.
- don’t have kohlrabi? – you can use green cabbage instead.
- make it vegan – instead of honey, use maple syrup or sugar.
Storing
Coleslaw made with vinaigrette tends to last longer than a dairy dressing. Store in an airtight container in the fridge for up to 2 days.
This recipe is not suitable for freezing.
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Vinegar Coleslaw
Ingredients
- 1 kohlrabi grated, or ½ green cabbage, shredded
- 2 carrots grated
- ½ red cabbage shredded
- 1 small red onion finely sliced
Dressing
- 70 millilitres olive oil ⅓ cup or 5 tablespoons
- 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
- 1 kohlrabi, 2 carrots, ½ red cabbage, 1 small red onionCombine the kohlrabi, carrots, onion and red cabbage in a large mixing bowl.
- 70 millilitres olive oil, 1 tablespoons lemon juice, 1 teaspoon mustard, 1 tablespoon honey, salt, black pepper, 1 tablespoons white wine vinegarIn a separate 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 then serve 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.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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.