I struggled with the name of this slaw. I wanted to call it “Krunchy Kohlrabi Slaw,” or “Kevin’s Krunchy Kohlrabi Slaw,” but such titles seemed overly cute. This is a serious slaw, after all, and thus its name deserves proper spelling. To make it, you simply dress up some shredded kohlrabi, karrots, and kabbage.
A note about kohlrabi. With its swollen, bulb-like stem, this annual vegetable looks like a creature from outer space. The broccoli-flavored “bulb” is delicious either raw or cooked. (The leaves are edible, too.) If you don’t have kohlrabi in your garden, seek it out at farmers’ markets. Where I live, it’s available from mid-summer through fall.
Onto our salad!
To start, peel one large (softball-size) kohlrabi…
And cut it into chunks which are small enough to fit through your food processor’s feed-tube.
Then shred the chunks on the large-hole shredding disk of your food processor.
If the shreds are dripping with moisture (sometimes they are, sometimes they aren’t — it all depends on their growing conditions), proceed as follows:
Wrap the shreds in a piece of muslin, cheesecloth, or a tea towel, give ’em a twist, and let the excess moisture drain into a bowl.
Then drop the squeezed-out veggie into a large, clean bowl.
Next, grab a trio of large, handsome carrots…
And peel ’em and shred ’em. Here again, I used the large-hole shredding disk of my food processor.
Note. About a year ago, I replaced by my standard-size Cuisinart for a professional, large-capacity model. And guess what? I like the smaller version better. It’s easier to use, and easier to clean. I’ll probably offer the machine in my next giveaway. Standard size Cuisinarts only cost about $100.
If Oprah Winfrey can give away a car, I can give away a food processor. (I’ll bet you’d rather have a car.)
And speaking of Oprah! I’m currently reading Kitty Kelley’s biography of America’s favorite talk-show host. It’s a fun read. But it’s also an honest read. The book has given me new-found respect for Ms. Winfrey. (Hint: When you dream…dream BIG.)
I met Kitty Kelley in Washington, DC, recently, and instantly liked her. Would you believe that we both hail from Spokane, Washington? ‘Tis true.
But why are you asking me about Oprah Winfrey and Kitty Kelley? We’re in the midst of a gorgeous summer side dish!
Try to stay focused, my friends.
Now grab 1/4 head of purple (red) cabbage…
And shred it with a knife. (Cabbage doesn’t shred well in a food processor.)
Put the shredded carrots and cabbage in the kohlrabi bowl, and mix ’em all together.
Then, while your stylishly-coiffed family looks on, tip 1/3 cup mayonnaise into a medium-size bowl.
Add some white wine vinegar…
A little sugar…
And some salt.
Violently beat the mayo, vinegar, sugar, and salt until they form a smooth sauce.
Toss the slaw with the dressing, pour it into a pretty serving bowl, and then cover and chill the works for a few hours or overnight. Obviously, revenge isn’t the only dish that is best served cold.
When you are ready to serve, sprinkle the top with some freshly-chopped parsley, and then brace yourself for this happy, healthy feast!
I and the Silver Fox thought this colorful creation was a side dish par excellence. It was also wonderful when slathered on hamburgers and hot dogs.
Think you’ll give this recipe a go? You can let me know in the comments field below. And if nothing else, do let me know if you’ve ever grown — or tried — kohlrabi!
Meantime, here’s the copy-and-paste:
Crunchy Kohlrabi Slaw
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 8 servings
1 large kohlrabi, peeled and shredded*
3 large carrots, peeled and shredded
1/4 head red (purple) cabbage, shredded
1/3 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Finely-minced fresh parsley for garnish*If the shredded kohlrabi seems too wet to work with, squeeze out the excess moisture in a piece of cheesecloth, muslin, or a clean kitchen towel.
Put the shredded kohlrabi, carrots, and cabbage in a large bowl. Toss with your hands or two spoons to mix.
In a smaller bowl, blend the mayonnaise, vinegar, sugar, and salt with a wire whisk until perfectly smooth. Pour this dressing over the kohlrabi mixture, and toss thoroughly to coat.
Cover and chill the slaw for several hours or overnight. When ready to serve, garnish with the minced parsley.
Serve as a side dish, or use the slaw in place of mayonnaise and/or lettuce greens on hamburgers and other sandwiches. Delicious!
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More fun:
Pretzel Rolls!
Caramelized Onion and Blue Cheese Galette
Fabulous Almond Butter Cookies (GF)
Mary in Iowa says
From corporate giants stealing freedom of information to giant kohlrabi stealing the traditional cabbage limelight, you’ve been busy today. This looks beyond wonderful. Kohlrabi anything does it for me, and you had me at Karrots and Kabbage. I will definitely be making this. Now is the time to plant the cole family for fall harvest, and I have plants of kohlrabi, kabbage, and few other relatives started inside to be planted out soon. The cool, crisp autumn air makes them incredibly sweet. It’s also time to direct sow spinach, carrots, beets, arugula, kale, and all manner of salad greens. Bon appetit!
Debi says
Definitely trying this!
Cherylann McGuire says
Definitely going to try this one!
Elizabeth says
I love kohlrabi, and will be making this dish. Bunnies ate my baby plants this spring, so I bought some sad seedlings from a nursery. Tender loving care brought them around, and I should be able to make this salad next week. Thanks for the inspiration! It looks wonderful!
Carolyn says
I have grown kohlrabi and it matured so fast that we couldn’t eat it fast enough. Think the planting should staggered by several days for a supply that doesn’t overwhelm, unless you like kohlrabi everything. Love this site.!
Beverly, zone 6, eastern PA says
So colorful and appetizing. It’s great how your recipes expand our culinary horizons.
Your turquoise bowl would fit right in with my collection of planters, bowls, trays and vases.
(Flea market finds.)
Sherri says
I make a very similar one to this (mine uses some buttermilk) and it is so delicious. Something about the Kohlrabi really spruces it up.
Dorothy says
Can’t wait to make this salad – looks fab! Yes I grew kohlrabi since 2000 but sometimes it gets too big and therefore woody – have to catch it when it is young. Garden is a disaster this year so I’m transplanting lilies to it. Am in New Brunswick Canada and have enjoyed reading you for a couple of years. Question: always wondered why I get this e-mail on Sunday morning (July 19) (just now 9 am my time) whereas some comments are from July 16? Just curious!
Always enjoy reading it on Sun morning. Am I correct that the give-aways can’t be sent to Canada?
Molly says
I have been having fun Spiralizing veggies and I bet I could spiralize kohlrabi. I was just introduced to salad turnip at a farmer’s market and will be trying that in a salad. fun to try new things especially when you can buy in small quantities at the markets. Have tried so many of your recipes, Thank-you. How is the cookbook coming???
Mary W says
I love kohlrabi and a slightly sweet slaw so this will be made.I adore slaw on a good hot dog so this will be a win/win recipe. Thanks.
Abigail says
This salad would be perfect in the record breaking heat Spokane has been having.
It will also be perfect to have here outside Boston.
I saw a huge groundhog standing on its hind feet to dine in my garden so now I know who is getting me to go to the farmers’ market instead of growing my own.
You always put a creative spin on recipes which is so refreshing.
Patti says
What a wonderful recipe, Kevin! I am going to try this. My husband and I love slaw and if Kohlrabi tastes like broccoli then we will love it. Thanks for sharing. I can’t wait to see what you fix next out of the garden.
Sheri says
I agree with you 100% about the food processor and did exactly what you did getting a professional, large-capacity model. I passed on my “original” Cusances food processor to my daughter and now wish I had it back.
I had never eaten Kohlrabi in my whole life and decided to grow some a couple years ago. I steamed it, buttered it, ate it & spit it out. This spring my neighbor Gloria asked if I grew it and I told her I had tried but didn’t like it & why and she had me try it uncooked. I liked it but it reminded me more of a Daikon radish. Gloria only ate it peeled & raw so this is a must try recipe for me! I also did not know the leaves were edible. What are they like and how do you prepare them? Thanks Kevin and have a great day!
Melissa Horton says
Wow…a healthy feel good slaw…perfect!
Celeste says
We have not yet tried a single recipe that we did not like from your suggestions Kevin!!! I’m anxious to give this one a spin too.
I’ve grown kohlrabi for years. My husband especially enjoys it raw with a little olive oil and salt. Have also put it raw in salads and tried it cooked. Didn’t care for the cooked version because it was too bland for our taste.
Some of my kohlrabi will split before harvest. Too much watering perhaps???
Thanks for another beautiful recipe.
Bev N. says
Just had a friend tell me yesterday that she tried 3 different grocery stores looking for Kohlrabi. She finally found it at the local farmers market. I will trying this for sure.
Cheryl Roberts says
what a beautiful salad! This looks like something I certainly will try – I even want to try my hand at kohlrabi!!
Terry says
Love slaw on pulled pork sandwiches. Love kohlrabi…eat it raw in the garden and am always looking for ways to prepare it. I will definitely try this. I’m a fellow Spokanite. Well, actually grew up in Medical Lake. Now I live about a hundred miles south in the basin but still love to visit family and smell the pine trees. Thanks again for the great recipes. Looking forward to your cookbook. 🙂
Pat Mulligan says
Sounds delicious – as are all of your recipes I’ve tried. If we like it, I’ll grow kohlrabi mext year.
Pat
Pam says
Yummy! Getting ready to pick out plants for the garden in about a month. Hope for a successful season here in SW Florida!
Michele says
Love ya dude, but Oprah didn’t give away those cars. Pontiac did and paid the sales tax for everyone. Funny how Oprah has never corrected the myth.
mau in socal says
Yum! If any of this slaw is left over I’m using it in fish tacos.
Thanks for another beautiful and delicious recipe.
lise says
Hi Kevin, when we have friends for supper, i always try to serve very impressive, will make this either tonite, or tomorrow, and have it on my day off…..this sounds like a keeper of a recipe! Not just that it IS impressive, but HEALTHY..;o)
Thank you for this beautiful lovely dish,
i have NEVER tried Kohlrabi….but this week will put it to a test! and will let you know.
lise
Irene says
Have never had kohlrabi but look forward to trying it. The dressing seems simple enough so I will make this colorful salad soon.
Ellen says
Really enjoy your helpful hints & great ideas.
Jeri Tschappat says
Never gave a thought of Kohlrabi for a slaw recipe. I love it. As a child I would take it straight from the garden clean it up just a little and start gnawing all of it. I also love the core of cabbage and even the core of Brussel Sprouts. No processor so this will be a LOT of chopping but I must try it. Thanks so very much for the idea.
Georgeann Brown says
I have always enjoyed munching on sliced raw kohlrabi esp. mid-afternoon. Keeps me from looking for those chocolate chip cookies in the pantry.
Glad to hear also that you went back to the standard sized Cuisinart. I received the “new and improved” larger size and returned it. The design was so poor and extra cleanup not worth my time. Returned it and bought the old standby through the catalog.
Sandra says
Wow, the dressing on this is exactly the same (minus the vinegar) as the one my Mom used to make over 40 years ago for her lettuce salad. We always thought it was so special. I’ll have to try it with the vinegar for sure.
Ardelle says
Crunchy Kohlrabi Slaw recipe arrived just in time! Most of the kohlrabi’s get eaten as crunchy snack food all alone but I do love shredding and dressing combinations of fresh luscious vegies. Radishes make a great addition as well.
It would be wonderful to make room for a brand-spankin’ new Cuisinart Food Processor – I’ll work on my ESP – or what-ever might help…
Thanks for so many wonderful food ideas!
Linda says
I have grown kohlrabi, but it’s been years. I’m moving to a new home, & I think it will be back in my vegetable garden for next year. Your slaw sounds wonderful – I won’t wait till next year to try it! We’ve traditionally eaten kohlrabi raw with a vegetable dip, so this will be a nice change. I’m also interested in trying the leaves – salads, sandwiches? Mmmm. Oh, I’ve never had a food processor – hint, hint!
MARTI says
I grew Kohlrabi for the first time this year. I love the Dr. Zeus type. They make me happy every time I look at them….and even happier when I eat them.
Mary Ann Z. says
I have never tried kohlrabi but I will try this delicious looking slaw as soon as I can it at the store. I believe there is a store nearby which carries kohlrabi so I will stop there later this week. The slaw looks so delicious and the blue bowl adds a beautiful touch to the slaw. I think I also have a pretty bowl for this slaw. I love every one of your recipes which I have tried and I enjoy your newsletters. Thank you, Kevin.
Georgette says
Great color and it sounds wonderful. I plan on making this next weekend. I have grown kohlrabi (purple and white) but I don’t have any in the garden this year. Well, off to the farmer’s market.
Rhonda says
I so enjoy seeing your recipes. Our daughter loves to cook and her wish is to have a food processor, I will be watching. LOVE all the summer fresh fruits, vegetables. What wonderful colors! And the Taste is out of this world.
Cate says
Kevin, you make me laugh 🙂 Your commentary is the best. You nailed the cover photo with the gorgeous colors of the slaw and perfect bowl to photograph it in. Looks mouth-wateringly delicious. And that you photograph ingredients with your “little people” family, well I can’t even 😉
Linda says
If you have to squeeze juice out of any veggie, don’t throw it out! Mix with tomato juice or drink it on its own, use it in soups or stews or anywhere moisture is called for. Why throw out all those good vitamins?
Sue Smith says
What to do with just one kohlrabi from my garden (more to come)? Well, I found your slaw recipe, dug three carrots and shred them with the kohlrabi and used some of the red cabbage my sis gave me. Made the dressing and Yum!! It is just delicious. Thanks Kevin