With winter out of the way, one vegetable I've been seeing in abundance at Bay Area farmers markets is the sputnik-like vegetable with the funny name, kohlrabi. Eaten raw, it's fresh, crisp, and the ideal ingredient for a summer slaw.
This kohlrabi slaw is actually one of my favorite summer recipes. Quick and easy to make, it's a nice cool side dish to eat after a long, warm day of working in the garden, or at a sunny picnic under flowering fruit trees.
Please note that most of the vegetables in this recipe need to be grated. This goes much faster if you have a food processor with a shredding blade, or a mandoline. We highly recommend either tool as a must-have for the home kitchen.
Confession time: This was my first time using kohlrabi. I've eaten it plenty of times before and I love it. I just haven't bought it because I've never been quite sure what to do with it; nothing really spoke to me. That is until I came across Katherine's recipe.
Yes, a slaw is the perfect home for kohlrabi! It has a mild, fresh flavor and a crispness that makes it feel perfect for summer. And while I usually reserve slaws for side dishes, I've been perfectly happy eating this one on it's own for lunch.
This slaw is also lightly — and in my opinion, perfectly — dressed. Although my fiancé begged to differ. There's just enough dressing to add another layer of flavor that brings all the ingredients together. But if you prefer a more heavy-handed approach to salad dressing, I recommend doubling the recipe for the dressing.
- Kelli, June 2015
Kohlrabi and Carrot Slaw
Serves 4 to 6
large kohlrabi, peeled, stems trimmed off, grated
purple cabbage, shredded
medium carrots, peeled and grated
red onion, grated
golden raisins (optional)
Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
This recipe has been updated - originally published March 2008.