Crunchy, fresh and zingy, this red cabbage, carrot and kohlrabi slaw is a great accompaniment to so many meals. Naturally vegan and gluten free, it can be enjoyed as part of a mezze, alongside a BBQ or burgers, or as a spread of delicious salads.
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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:
What ingredients do you need to make this slaw?
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?
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
Pin red cabbage, carrot and kohlrabi slaw for later
How to make kohlrabi slaw
If you have made this recipe and loved it please consider leaving a comment and rating below.
- 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 tbsp olive oil
- Sea salt and black pepper to taste
- Handful flat leaf parsley finely chopped
- 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.
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