Kohlrabi slaw with red cabbage and carrot

My brother once tried to describe a vegetable to me that he’d seen in a greengrocer’s near his house. 

“It looks a bit like an UFO.”

I knew straight away that he must be talking about kohlrabi. With it's bulbous shape and spiky sprouts, there is something distinctly other-worldly about the kohlrabi.

Despite appearances, kohlrabi is actually just a simple vegetable. It belongs to the same family as cabbage, broccoli and cauliflower. Its name derives from “cabbage turnip” in German. However, it’s not a turnip, but a cabbage that’s grown into a turnip shape.

Hang on - my kohlrabi is green but yours is purple. What’s going on?

Kohlrabi come in two varieties - either green or purple.

Once you’ve peeled the outer layer off they are both a very light green colour inside.

When is kohlrabi in season?

Kohlrabi can be found all year round but it’s at its best in summer and autumn. 

How to prepare kohlrabi

It’s very simple to prepare. 

• Wash your kohlrabi then cut off the stalks (these are edible so pop them in the fridge for a stir fry later).
• It’s not essential to peel it, especially if yours is small. Larger kohlrabi may benefit from being peeled before use.
• Then either slice thinly and add to a salad or slaw or follow the instructions in the recipe you’re following.

How to use kohlrabi

You can eat kohlrabi raw in a salad or slaw but it can also be added to stir fries, soup or any vegetable that calls for mixed root veg.

Here are some more recipes that use kohlrabi:

• Kohlrabi curry
• Cream of kohlrabi soup
• Wheatberry salad with kohlrabi and apple
• Roasted kohlrabi

What ingredients do you need to make this slaw?

For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

You will need the following ingredients: 

• 1 kohlrabi
• 1 large carrot
• ¼ large red cabbage
• 1 lemon
• 2 tbsp olive oil
• Sea salt and black pepper
• Handful flat leaf parsley

Do you need any special equipment to make this recipe?

No, but you will only be able to cut the kohlrabi really thinly with a mandolin*. I don’t have one so I use a peeler*.

More recipes you might like 

• Colourful shredded cabbage salad with sumac dressing
• Fennel and orange salad
• Rainbow salad
• Clementine, walnut and radicchio salad
• Brussels sprouts salad
• Summer couscous salad with broad beans and asparagus
• Chickpea burgers

How to make kohlrabi slaw

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Kohlrabi slaw

A great accompaniment to a mezze, burgers or BBQ, this fresh and crunchy kohlrabi slaw is naturally vegan and gluten free.

5 from 1 vote

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Prep Time 15 mins

Total Time 15 mins

Course Salad, Side Dish

Cuisine British, Vegan

Servings 2 people

Calories 205 kcal

Ingredients

 

MetricUS customary

 

1x2x3x

• 1 kohlrabi peeled and then cut into thin strips, either with a peeler, a mandolin or a sharp knife
• 1 large carrot peeled and then cut into thin strips, either with a peeler, a mandolin or a sharp knife
• ¼ large red cabbage shredded
• 1 lemon juiced
• 2 tablespoons olive oil
• Sea salt and black pepper to taste
• Handful flat leaf parsley finely chopped

Instructions

 

• Use a peeler or mandolin to cut your kohlrabi and carrot into very thin slices. Alternatively use a sharp knife and cut them as thin as you can. Place in a mixing bowl.
• Shred ¼ piece of a large red cabbage thinly and add to the kohlrabi and carrot.
• In a small jug or bowl mix together the juice of a lemon with 2 tbsp olive oil and season with a little sea salt and black pepper.
• Pour over the salad. Add your chopped flatleaf parsley and toss to mix well.
• Taste and add a little extra salt and pepper if needed.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 205kcalCarbohydrates: 20gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 66mgPotassium: 690mgFiber: 7gSugar: 9gVitamin A: 6305IUVitamin C: 137mgCalcium: 89mgIron: 2mg

Keyword kohlrabi slaw

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