Description
This kohlrabi slaw is a vibrant and crisp alternative to traditional cabbage salads. Featuring the sweet, mild notes of fresh kohlrabi and colorful shredded carrots, it is tossed in a tangy apple cider vinegar vinaigrette. Perfect for warm summer evenings, this dish stays crunchy for hours, making it an excellent choice for meal prep or gatherings. Naturally healthy and full of fiber, this modern fusion salad pairs beautifully with grilled chicken or fish.
Ingredients
2 large kohlrabi bulbs, peeled and grated
2 medium carrots, shredded
3 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp honey
1 tsp Dijon mustard
1/4 cup fresh parsley, finely chopped
Instructions
Trim the leafy tops and root ends from the kohlrabi bulbs.
Peel the tough, fibrous outer layer of the kohlrabi completely using a vegetable peeler.
Grate the peeled kohlrabi bulbs using the large holes of a box grater or a food processor.
Shred the carrots using the same grater to ensure uniform size.
In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, honey, and Dijon mustard until well combined and emulsified.
In a large mixing bowl, combine the shredded kohlrabi, carrots, and chopped parsley.
Pour the dressing over the vegetables and toss thoroughly to coat evenly.
Serve immediately or let chill in the refrigerator to allow flavors to meld.
Notes
Ensure you peel the kohlrabi deeply enough to remove all tough, woody outer skin, as it can be unpleasant if left on. This slaw keeps well in the refrigerator for up to 3 days. For extra texture, add toasted sunflower seeds or slivered almonds before serving.
- Prep Time: 15
- Category: Recipes
- Method: No-cook
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg