Looking for something to make with your kohlrabi? Also looking for a healthy summer side dish? Well this is the recipe for you! This kohlrabi slaw has few added sugars or salts, making it the perfect dish for you to try this summer!
What is kohlrabi?
Kohlrabi is a fun, alien-looking vegetable that’s sometimes mistaken as fennel. It’s in the same species as cabbage, cauliflower, broccoli, and kale, and almost tastes like a turnip. It’s leaves are edible and often used in soups. Kohlrabi can be cooked or prepared raw. Today, we’re going to use it my favorite way: in slaw!
Just to give it the respect it deserves, the photo to the left is a horrible photo of kohlrabi without it’s leaves. It had been sitting in my fridge for a week before I took it, and it was just a leftover from the farmer’s market.
Serves about 4-6 people
- 2 medium-sized kohlrabi
- 2 medium carrots
- 1 honeycrisp apple
- 1 shallot, thinly sliced
- 1 tablespoon white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 tablespoons parsley, finely chopped
- 1 teaspoon black pepper
1. Wash and peel kohlrabi and carrots. In a food processor using a fine shredding blade, shred the kohlrabi and carrots. Then core the apple, and shred it as well. Once shred, place all of these ingredients in a large bowl.
2. Thinly slice the shallot and parsley. Sprinkle both in the bowl. Then add the white wine vinegar, dijon mustard, olive oil, and black pepper.
3. Toss until all ingredients are well incorporated. I found it easier to toss with salad forks!
In all honesty, I’ve never like coleslaw but found this one absolutely delicious! I love the way the kohlrabi tastes and is complimented by the other ingredients. Again, this is a healthier slaw, so some individuals may find the need to add a little salt or sugar. But without those two ingredients, I found this absolutely delicious!