Kohlrabi Slaw

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.

Course Pickle/Chutney/Garnish, Salad

Cuisine All

Keyword dairy free coleslaw, egg free coleslaw, healthy coleslaw, kohlrabi salad, no mayo slaw

Prep Time 20

Resting Time 1

Total Time 20

Servings servings

Calories 120kcal

Author Nicole Shroff

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

Combine the kohlrabi, carrots, onion and red cabbage in a large mixing bowl.
1 kohlrabi, 2 carrots, ½ red cabbage, 1 small red onion
In a separate smaller bowl, whisk together all the ingredients for the dressing till blended and smooth.
70 millilitres olive oil, 1 tablespoons lemon juice, 1 teaspoon mustard, 1 tablespoon honey, salt , black pepper, 1 tablespoons white wine vinegar
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:

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.

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.