Kohlrabi slaw looks like coleslaw and tastes a little like coleslaw but it’s made with kohlrabi, a cool cruciferous cousin to green cabbage. Rest assured it’s just as easy to make as coleslaw.
Kohlrabi slaw isn’t such a stretch of the imagination when you consider that kohlrabi, an undersung hero of a crucifer, is related to green cabbage. Although perhaps we should name the resulting side dish “kohlslaw” so there’s no confusion. As to what to expect, as the author explains, kohlrabi is a German word derived from “kohl” meaning cabbage and “rabi” meaning turnip, and that’s exactly what kohlrabi tastes like—a cross between a turnip and a cabbage. And, just like cabbage, it can be served raw or cooked. Here it’s tossed with cabbage and apple in a lovely, creamy, and slightly sweet vinaigrette made with no mayo.–Renee Schettler Rossi
Kohlrabi Slaw Recipe
- Quick Glance
- 30 M
- 30 M
- Serves 6
- For the slaw
- 5 cups (500 grams) green cabbage or Brussels sprouts, thinly sliced (not prepackaged sliced sprouts, as they’re too thickly sliced)
- 18 ounces (500 grams) kohlrabi, peeled, quartered, and thinly sliced
- 3/4 cup (about 2 stalks) celery, thinly sliced on the diagonal
- 1 medium green apple, peeled, cored, and thinly sliced (1 1/2 cups)
- Scant 1/2 cup (20 grams) fresh mint, roughly chopped
- Scant 1/2 cup (20 grams) fresh chervil* (if you can’t find chervil, substitute 2 tablespoons flat-leaf parsley leaves or fennel fronds), roughly chopped
- 3/4 cup (80 grams) roasted and peeled hazelnuts, chopped
- For the dressing
- 1 teaspoon English mustard, such as Colman’s
- 1/4 cup (60 milliliters) cider vinegar
- 1/2 cup (125 milliliters) extra-virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons crème fraîche
- 1 tablespoon poppy seeds
- Sea salt and freshly ground black pepper
- Prep the slaw
- 1. Place the cabbage or Brussels sprouts, kohlrabi, celery, apple, mint, chervil, and hazelnuts in a large bowl and toss to combine.
- Make the dressing
- 2. Dump the mustard, vinegar, olive oil, maple syrup, crème fraîche, poppy seeds, salt, and pepper in a bowl and whisk to combine or place everything in a Mason jar, screw the lid on, and shake to emulsify. Adjust the seasoning to taste.
- Assemble the kohlrabi slaw
- 3. Add the dressing to the slaw and toss to coat all of the ingredients before serving. Serve immediately or cover and refrigerate for up to 2 days.
*Where to Find Chervil
- Notice that this kohlrabi slaw recipe calls for chervil? Not many recipes do. It’s a delicate little herb with the lovely lilt of licorice. There’s nothing tricky about it except that chervil’s not always available in grocery stores. Okay, it’s rarely available in grocery stores. That said, one of our recipe testers made the brilliant suggestion of looking for it at your nearest plant nursery rather than your local produce aisle. Excuse us, we’ve got an errand to run….
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Kohlrabi Slaw Recipe © 2014 Shelagh Ryan. Photo © 2014 Kate Whitaker. All rights reserved.
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