Kohlrabi and Carrot Slaw: A Fresh Twist on Classic Crunch
Discover the crisp, nutritious magic of kohlrabi and carrot slaw—an easy, healthy side bursting with color, texture, and flavor.
Imagine a slaw that surprises you with new flavors and textures, yet feels familiar enough to sit alongside grilled mains, sandwiches, or as a refreshing snack. Kohlrabi and carrot slaw is just that—a crunchy, vibrant salad that blends the sweetness of carrots with the subtle snap of kohlrabi. This recipe draws from the era-tested roots of traditional coleslaw, but smartly updates it for today’s vegetable lovers by incorporating one of the most underappreciated veggies: kohlrabi.
What Is Kohlrabi?
Kohlrabi (sometimes called German turnip) is a member of the brassica family, related to cabbage, broccoli, and kale. With a mild, juicy flavor, kohlrabi shines in raw salads. The bulb is firm and crisp like a radish or apple, while its taste is slightly sweet and peppery, reminiscent of broccoli stems or the heart of a cabbage. Both the bulb and leaves are edible, with stems bringing a slightly stronger green taste to salads.
For slaws, we typically peel and grate the bulb, but feel free to finely shred the leaves for extra color and nutrition.
Why Slaw?
Slaw is the universal answer to warm months, picnic tables, and quick, healthy eating. It’s versatile—slaw pairs well with grilled eats, dinner proteins, or vegan bowls. Raw veggies preserve nutrients and flavor, and slaws are typically easy to prepare, adapt, and serve. In this version, kohlrabi and carrots are supported by cabbage, onion, and fresh herbs.
Ingredients and Preparation
This slaw embraces simplicity and maximum crunch. Here’s a traditional mix inspired by the referenced recipe, with wiggle room for substitutions and extras:
- 1 large kohlrabi bulb, peeled and grated
- 2 medium carrots, grated or julienned
- 1/4 head purple cabbage, shredded
- 1/2 red onion, chopped
- 4 tbsp cilantro, roughly chopped
- 1/4 cup golden raisins (optional)
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
Step-by-Step Instructions
- Prepare the Vegetables: Peel and trim the kohlrabi bulb, then grate or cut into matchsticks. Peel the carrots and grate or cut to match the kohlrabi. Shred the cabbage finely, chop the onion, and cilantro.
- Combine Veggies: In a large bowl, toss together kohlrabi, carrots, cabbage, onion, cilantro, and raisins if using.
- Mix Dressing: In a smaller bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth.
- Dress the Slaw: Pour the dressing over the vegetables and gently mix until everything is coated.
- Chill: Cover and refrigerate for at least 2 hours—or up to overnight—to allow flavors to meld.
Flavor Variations and Additions
Make your slaw unique! The crisp foundation welcomes fun new flavors and colors:
- Fresh Herbs: Swap cilantro with mint, parsley, or dill for a different flavor profile.
- Fruit: Add shredded apple or diced pear for a sweet twist.
- Seeds and Nuts: Sprinkle in sunflower seeds, cashews, or sliced almonds for crunch.
- Spices: A pinch of ground cumin, coriander, or crushed red pepper can layer in more depth.
- Vegan Variant: Substitute mayo with vegan mayonnaise or thick yogurt for a dairy-free alternative.
- Extra Veggies: Red bell pepper, sliced radishes, or scallions can boost color and flavor.
Nutrition Spotlight: The Benefits of Kohlrabi and Raw Slaws
| Ingredient | Key Nutrients | Nutrition Highlights |
|---|---|---|
| Kohlrabi | Vitamin C, Fiber, Potassium, Antioxidants | Supports immune system, digestive health, and cell repair |
| Carrots | Beta-carotene (Vitamin A), Fiber | Promotes eye health, immunity, skin wellness |
| Cabbage | Vitamin K, Vitamin C, Folate | Bone strength, cardiovascular health, and cellular repair |
| Cilantro | Vitamin A, Vitamin K, Antioxidants | Detoxifying, anti-inflammatory, flavor boost |
Raw slaws are generally low in calories, rich in fiber, and provide significant phytonutrients thanks to their uncooked state. Eating a variety of raw vegetables is associated with improved digestion, heart health, and immune function.
Shopping and Storage Tips
- Choose firm, heavy kohlrabi bulbs without spots or cracks. Both small and large bulbs can work, but smaller ones tend to be more tender.
- Kohlrabi leaves are edible and packed with nutrients—use young ones raw, older ones cooked.
- Store bulbs in a vegetable bag in your refrigerator. Properly stored, they last up to several weeks.
- Trim stems and leaves, wrap separately in a moist towel inside a sealed bag. Use within a week for best texture and flavor.
- Cabbage and carrots also store well in the fridge for up to several weeks.
Serving Suggestions
- Pair it with grilled meats, fish, or tofu for a crisp, refreshing side.
- Top tacos, burgers, or sandwiches with a spoonful for added crunch.
- Serve alongside grain bowls or picnic spreads for vibrant color.
- It’s perfect for prepping ahead—flavors deepen as it sits, making it an ideal make-ahead dish for parties and potlucks.
Frequently Asked Questions (FAQs)
Can I make kohlrabi and carrot slaw ahead of time?
Yes. This slaw tastes better when chilled, as letting it rest gives the flavors a chance to meld and the vegetables to soften slightly. Prepare the slaw a few hours or up to a day ahead for best results.
What is the best way to peel and prep kohlrabi?
Cut off both ends of the bulb, stand it flat, and slice away the thick outer skin with a paring knife or vegetable peeler. The inner flesh is tender and can be grated, julienned, or diced as desired.
Are the leaves and stems of kohlrabi edible?
Absolutely! Young leaves and stems are tender and flavorful, ideal for salads or slaws. Older leaves can be sautéed, roasted, or added to soups if too tough for raw eating.
Is this slaw vegan and gluten-free?
With a simple swap to vegan mayonnaise or plant-based yogurt, the slaw becomes vegan. The core ingredients are naturally gluten-free; always check your condiments for added ingredients if managing allergies.
Can I freeze kohlrabi slaw?
It is best enjoyed fresh; freezing alters the texture and results in soggy vegetables due to their high water content. Refrigeration for up to 3 days preserves crunchiness and flavor.
Kohlrabi and Carrot Slaw Recipe Card
| Yield | 4-6 servings |
|---|---|
| Prep Time | 25 minutes |
| Chill Time | 2-4 hours (recommended) |
| Difficulty | Easy |
- 1 large kohlrabi bulb, peeled and grated
- 2 medium carrots, grated
- 1/4 head purple cabbage, shredded
- 1/2 red onion, diced
- 4 tbsp cilantro, chopped
- 1/4 cup golden raisins (optional)
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Place all grated and chopped vegetables and raisins (if using) in a large bowl.
- Mix mayonnaise, cider vinegar, sugar, and salt in a separate small bowl until combined.
- Add dressing to vegetables and toss well.
- Cover bowl and chill for at least 2 hours.
- Stir again, taste for seasoning, and serve cold.
Pro Tips for the Perfect Slaw
- Use freshly grated kohlrabi and carrot for maximum crunch.
- If you want softer vegetables, toss with a pinch of salt and let sit for 10 minutes before dressing—then drain excess liquid.
- Taste and adjust seasoning before serving. A squeeze of lemon or more vinegar can brighten flavors if needed.
- For extra creaminess, add a spoonful of plain Greek yogurt to the dressing.
Seasonal and Local Adaptations
Kohlrabi’s season peaks in late spring through early fall, though it stores well. Carrots and cabbage are available year-round, making this slaw adaptable any time. Shop local farmers’ markets for the freshest vegetables and *experiment with other slaw-friendly roots* like radishes, turnips, or beets for seasonal variety.
Other Kohlrabi Ideas
- Kohlrabi Fritters: Grate and mix with egg, flour, and herbs to pan-fry for crispy patties.
- Kohlrabi and Radish Salad: A spicy, refreshing combo perfect for early summer.
- Kohlrabi Dal: Slice into cubes and simmer with lentils and spices for a warming dish.
- Kohlrabi Leaves: Sauté with garlic and add to stir-fries or soups.
Conclusion
Kohlrabi and carrot slaw is a beautiful reminder of how simple vegetables can create exceptional dishes. Its crunch, color, and nutritional punch make it a standout at any meal—and easily adaptable to your tastes. Whether you’re a seasoned cook or just discovering kohlrabi for the first time, this slaw invites creativity, health, and satisfaction every time.
