Kohlrabi Coleslaw Recipes

THAI-STYLE COLESLAW WITH KOHLRABI

Steps:

• Use the grating disc on a food processor or a box grater to grate the cabbage, carrot and kohlrabi.
• Slice the green onions on the diagonal.
• Combine the grated vegetables in a large bowl.
• Shake the Thai Slaw Dressing ingredients in a jar with a lid or combine in a blender.
• Toss the slaw ingredients with the dressing, adding a little dressing at a time until you've reached the desired amount. Garnish with black sesame seeds (or chopped salted peanuts) and serve.

QUICK & EASY 5-MINUTE KOHLRABI COLESLAW

Steps:

• Mix the mayonnaise, rapeseed oil, apple cider vinegar, mustard, sugar, salt, pepper and celery seed in a small bowl and whisk until combined.
• Using a mandolin slicer or food processor, julienne the peeled kohlrabi and carrot and add to the bowl with the dressing.
• Finely shred the cabbage and add to the bowl along with the raisins and celery. Stir well to coat.
• Will keep for a day, covered, in the fridge.

KOHLRABI COLESLAW

Steps:

• Combine ingredients.
• Chill several hours before serving.

KOHLRABI SLAW

Steps:

• Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
• Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

CABBAGE-KOHLRABI SLAW

Steps:

• Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.

APPLE AND KOHLRABI COLESLAW

Steps:

• Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes. Wipe the bowl with a clean kitchen towel.
• Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.
• In a blender, combine the lime juice, vinegar, shoyu, sugar, and ¼ teaspoon salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.
• Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.

KOHLRABI SLAW

Steps:

• Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

KOHLRABI SLAW

Steps:

• Peel two small kohlrabi.
• Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
• Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
• Add shredded veggies and toss.
• Chill for 30 minutes or more.

PEPPERY KOHLRABI SLAW

Steps:

• Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
• Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.