Light, Crunchy, Kohlrabi Slaw
Kohlrabi is one of those unusual vegetables that you might have noticed at the farmer’s market. Or, perhaps it showed in your CSA basket, and you’re lost on how to use it. It looks kind of funny, with a big bulb and stalks coming out of the top. However, despite its looks, it has a lovely fresh flavor. Plus, its crunchy texture makes it the perfect base for an easy, light kohlrabi slaw.
What does Kohlrabi taste like?
The first time I heard about kohlrabi was in my first course of culinary school at Kendall College. My instructor, Chef Chlumsky, talked about eating kohlrabi as a child. His Eastern-European parents would grow it in their garden. They used it in all kinds of soups, stews, salads, and slaws. Yet, his favorite way to eat it? Head straight to the garden with a salt shaker. Pull up a bulb, shave off the skin, sprinkle some salt, and chomp away!
The flavor of kohlrabi is reminiscent of broccoli stalk: subtly sweet and full of crunchy texture. As a member of the turnip family, it has a little spicy kick. This peppery bite adds a pop of flavor when you add it to recipes.
How do you cook with and use Kohrlabi?
Mashed: You can also boil and mash kohlrabi. I like to boil it with a couple of white sweet potatoes or yams for a mix of sweet-peppery flavor. You can use it as a base for Red Wine Maya Coba Stew or French Tarragon Stew.
Soup and Stew: Add chunks of kohlrabi to soups and stews. You can use it like you would carrots or parsnips. First, peel it and cut it into bite-sized pieces. Then, add it to soup and simmer until tender. Plus, it also makes a great base for creamy, pureed soup. Check out this awesome recipe for Cream of Kohlrabi Soup by Vegan Miam.
Grilled: Because of kohlrabi’s firm texture, it holds up well to grilling. Try slicing it into steaks and grilling over medium-high heat. Enjoy it as a base for topping with Chimichurri or Oil-Free Miso Cashew Asian Sauce. Or, simply serve over a bed of green vegetables in this CSA-inspired recipe.
Easy Kohlrabi Slaw
This simple recipe is a great way to make use of kohlrabi. The vegetable is thinly sliced and tossed with a few carrots for a pop of color. A light, oil-free, fat-free dressing comes from ground flaxseed meal and Champagne vinegar. This recipe is:
- Easy to make
Chef Katie’s Tips:
Champagne Vinegar: This vinegar has a light, clean flavor. It won’t overwhelm your dish, but it adds a nice brightness, perfect for this recipe. You can also substitute with unseasoned rice vinegar or white wine vinegar.
Japanese Mandolin: A small, hand-held Japanese mandolin makes it quick and easy to thinly slice vegetables. It’s one of my secret chef’s tools. I use it for all kinds of slaws, salads, and pretty garnishes.
Make it a Meal: To stretch this slaw to a meal, serve it over grilled tofu, a roasted sweet potato, or add 2 cups green peas.
Watch the Kohlrabi Slaw Recipe Video:
Easy, Light Kohlrabi Slaw
Easy | Servings: 4 | Ready In: 10 minutes | Yield: 4 cups
Easy, Light Kohlrabi Slaw
- 1 bulb Kohlrabi
- 2 stalks celery
- 1 cup shredded carrots
- 1 tablespoon ground flaxseed meal
- 1/2 tablespoon celery seed
- 2 teaspoons spicy whole grain mustard
- 2 teaspoons Champagne vinegar
- 3 tablespoons warm water
- Salt and pepper to taste
- To make the oil-free Celery Seed dressing: In a medium bowl, combine the ground flaxseed meal, celery seed, whole grain mustard, Champagne vinegar and warm water. Let sit at least 5 minute, until gooey and “egg-like”. While the dressing sets, you can prepare your slaw ingredients.
- To shave the Kohlrabi: First trim off the bottom and top of the kohlrabi. You’ll notice the dark green skin. This is tough and fibrous so you’ll want to remove it. A sharp paring knife or bird’s beak knife is usually the best tool for thsi job. However, use any knife that feels comfortable for you.
- Once peeled, thinly slice the kohlrabi. A japanese mandolin is great for this, but you can also use a sharp chef’s knife. Then, cut the kohlrabi slices into thin, matchstick pieces.
- To make the Easy, Light Kohlrabi Slaw: Add the kohlrabi, celery, and carrots to the bowl with the Celery Seed dressing. Season with salt and pepper. Use your hands to toss the slaw, thoroughly coating the veggies with the dressing. Taste to adjust seasoning.
- Serve immediately or let sit for up to 5 days
|Amount Per Serving|
|% Daily Value *|
|Total Fat 1 g||2 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 197 mg||8 %|
|Potassium 480 mg||14 %|
|Total Carbohydrate 10 g||3 %|
|Dietary Fiber 5 g||18 %|
|Sugars 4 g|
|Protein 2 g||4 %|
|Vitamin A||235 %|
|Vitamin C||74 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List:
- Kyocera Advanced Ceramic Adjustable Mandoline Vegetable Slicer with Handguard-Black
- MCK ORGANIC CELERY SEED
- Napa Valley Naturals Champagne Vinegar, 12.7 Ounce