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    Home » Recipes » Salads

    Kohlrabi Slaw

    Published Apr 19, 2020, modified Dec 4, 2022 by Nicole Shroff / 2 Comments /

    Jump to Recipe
    Pin featuring Kohlrabi slaw with text overlay

    Our kohlrabi slaw is made with vinaigrette and has no mayo making it dairy free and egg free. It is peppery and tangy with a satisfying crunch, perfect for grilled meats, in sandwiches or wraps.

    featured image kohlrabi slaw
    Kohlrabi, Carrot & Red Cabbage Slaw

    Our 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.

    Because it is has no mayo, it is healthier, lighter and will also keep for longer without separating.

    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.

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    Jump to:
    • Kohlrabi
    • How to cut kohlrabi
    • Preparing the vegetables
    • Dressing
    • Substitutions
    • Storing
    • You may also like …
    • 📋 Recipe
    • Kohlrabi Slaw

    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 kohlrabi

    • 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.

    Slaw ingredients laid out on a table
    Ingredients for Kohlrabi Slaw

    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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    Are you making this Kohlrabi, Carrot & Red Cabbage Slaw recipe? Do let me know how it turned out in the comments and please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork.

    📋 Recipe

    featured image kohlrabi slaw

    Kohlrabi Slaw

    Nicole Shroff
    Our kohlrabi slaw is made with vinaigrette and has no mayo making it dairy free and egg free. It is peppery and tangy with a satisfying crunch, perfect for grilled meats, in sandwiches or wraps.
    5 from 7 votes
    Prevent your screen from going dark
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    Prep Time 20 minutes mins
    Resting Time 1 hour hr
    Total Time 20 minutes mins
    Course Pickle/Chutney/Garnish, Salad
    Cuisine All
    Servings 8 servings
    Calories 120 kcal

    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 onion
      Combine 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 vinegar
      In 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

     
    This recipe is delicious with kohlrabi but if it is unavailable, substitute it with green cabbage.
    Tips to cut kohlrabi: 
    1. Wash the kohlrabi and remove the stems. 
    2. Cut off the top and bottom and sit the kohlrabi on a chopping board.
    3. Slice through the middle, and then again to make quarters.
    4. Using a knife, cut off the tough skin.
    Store cut kohlrabi in an airtight container/zip loc and keep in the fridge for up to 2 days till ready to use.
    Store the coleslaw: Keep the coleslaw in an airtight container in the fridge for up to 2 days.
    This coleslaw is not suitable for freezing.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 120kcalCarbohydrates: 10gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 37mgPotassium: 267mgFiber: 2gSugar: 6gVitamin A: 3140IUVitamin C: 44mgCalcium: 37mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Jill Nevin

      July 23, 2020 at 3:16 am

      Where do I get the Kohlrabi?

      Reply
      • Nicole Shroff

        July 23, 2020 at 4:36 pm

        I buy it from my local supermarket but you can also find it at farmers’ markets.

        Reply

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