Kohlrabi Carrot Slaw

Kohlrabi Carrot Slaw is one of those recipes that effortlessly brightens up any meal. Whenever I prepare Kohlrabi Carrot Slaw, I’m reminded of how simple ingredients can come together to create something truly delightful. Picture this: a colorful mix of finely chopped cabbage, shredded kohlrabi, and julienned carrots, all tossed together with a creamy, tangy dressing. The beauty of Kohlrabi Carrot Slaw lies in its crunchy texture and vibrant flavor, making it the perfect side dish for summer barbecues or a quick weeknight dinner.

Preparing the Slaw

The process of making Kohlrabi Carrot Slaw is incredibly straightforward. I start by prepping the vegetables—finely chopping the cabbage, shredding the kohlrabi, and julienning the carrots. The addition of thinly sliced celery and minced red onion adds an extra layer of flavor. After mixing these fresh ingredients in a large bowl, I whisk together a dressing made from granulated sugar, kosher salt, freshly ground black pepper, celery seeds, light mayonnaise, and apple cider vinegar. The result is a smooth, creamy dressing that perfectly coats every piece of vegetable in the slaw.

Combining and Chilling

Once the dressing is ready, it’s time to combine it with the vegetables. Pouring the creamy mixture over the chopped veggies and stirring thoroughly ensures that every bite of Kohlrabi Carrot Slaw is packed with flavor. I cover the bowl with plastic wrap and let it chill in the refrigerator for at least an hour. This resting time allows the flavors to meld together, enhancing the overall taste of the slaw. When I finally serve it, the slaw is always a hit, whether it’s paired with grilled meats or served as a refreshing topping for tacos.

Kohlrabi Carrot Slaw_ raw — Kohlrabi Carrot Slaw 3

Enjoying Kohlrabi Carrot Slaw

Kohlrabi Carrot Slaw is more than just a side dish—it’s a testament to the joy of simple, fresh ingredients coming together. The crunchiness of the kohlrabi, the sweetness of the carrots, and the tang of the dressing create a delightful combination that I can’t get enough of. Whether you’re looking for a healthy side for a summer barbecue or a quick addition to your weeknight dinner, Kohlrabi Carrot Slaw is sure to impress with its vibrant colors and fresh flavors.

Chef’s Notes- Kohlrabi Carrot Slaw

Vegetable Preparation: For the best texture, ensure the kohlrabi and carrots are shredded or julienned into uniform pieces. This helps the vegetables to mix evenly with the dressing and enhances the crunchiness.
Dressing Consistency: If you prefer a thicker dressing, you can add a bit more mayonnaise or reduce the apple cider vinegar slightly. Adjust according to your taste preferences.
Chilling Time: Allowing the slaw to chill for at least an hour is crucial for letting the flavors meld together. If you’re in a hurry, a shorter chilling time will still work, but the flavors may not be as developed.
Customizing: Experiment with adding a small amount of Dijon mustard to the dressing for a tangy kick, or a pinch of paprika for a hint of smokiness.
Nutritional Variations: For a lighter version, use Greek yogurt or a vegan mayo alternative. Adjust the amount of sugar to your taste, or substitute with natural sweeteners like honey or agave syrup.
Herb Garnish: Garnishing with fresh herbs like parsley or cilantro can add a burst of freshness and a vibrant touch to your slaw.

Kohlrabi Carrot Slaw

Course: Salad, Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

173

kcal

Resting Time

hour

Total time

hour

minutes

Dive into this vibrant Kohlrabi Carrot Slaw, a refreshing twist on traditional coleslaw! Packed with crunchy kohlrabi, carrots, and a creamy, tangy dressing, this dish is perfect for any occasion. It’s a delightful way to enjoy fresh veggies and impress your guests with a burst of flavor. Inspired by the simplicity of home cooking, this slaw is both easy to make and incredibly satisfying.

Ingredients

Vegetables
2 cups finely chopped green cabbage
4 medium kohlrabi bulbs, peeled and shredded
2 medium carrots, julienned
2 stalks celery, thinly sliced
2 tablespoons finely minced red onion
Dressing
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon celery seeds
1/2 cup light mayonnaise
4 1/2 teaspoons apple cider vinegar
Alternative Ingredients:
Cabbage: Napa cabbage or red cabbage can be used.
Kohlrabi: Jicama or broccoli stems as substitutes.
Mayonnaise: Greek yogurt or vegan mayo for a lighter option.
Sugar: Honey or agave syrup as natural sweeteners.
Apple Cider Vinegar: White wine vinegar or lemon juice.

Directions

Prepare Vegetables – In a large mixing bowl, combine the chopped cabbage, shredded kohlrabi, julienned carrots, sliced celery, and minced red onion. Toss them together until well mixed. (5 minutes)
Make Dressing – In a separate bowl, whisk together the granulated sugar, kosher salt, ground black pepper, celery seeds, light mayonnaise, and apple cider vinegar until the mixture is smooth and creamy. (5 minutes)
Combine and Mix – Pour the prepared dressing over the vegetable mixture. Stir thoroughly to ensure all the vegetables are evenly coated with the dressing. (5 minutes)
Chill and Serve – Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled for the best taste experience. (60 minutes)