Kohlrabi peel slaw offers a refreshing and nutritious twist on traditional coleslaw. This crunchy salad combines thinly sliced kohlrabi bulbs with a tangy dressing, creating a delightful side dish that pairs well with grilled meats or stands alone as a light meal. The key to a perfect kohlrabi slaw lies in properly peeling and cutting the vegetable into thin matchsticks, ensuring a crisp texture and easy eating.
Preparing kohlrabi for slaw is simple yet requires attention to detail. After removing the leaves and stems, peel the outer layer of the bulb to reveal the crisp, white flesh beneath. Slice the kohlrabi into thin planks, then cut these into matchsticks. This technique allows the vegetable to absorb the dressing while maintaining its signature crunch.
The dressing for kohlrabi slaw typically includes a mix of olive oil, lemon juice, apple cider vinegar, and Dijon mustard. Some recipes incorporate honey for sweetness and fresh herbs like mint or parsley for added flavor. Apples or other crisp fruits can be included to complement the kohlrabi’s mild, slightly sweet taste.
Kohlrabi Basics
Kohlrabi is a versatile cruciferous vegetable packed with nutrients and a unique flavor. It offers several health benefits and can be enjoyed in various culinary applications.
What Is Kohlrabi
Kohlrabi is a member of the Brassica family, related to cabbage, broccoli, and kale. It has a bulbous stem that grows above ground, with leaves sprouting from the top. The edible bulb can be pale green or purple, with a crisp, juicy texture and a mild, slightly sweet flavor.
Kohlrabi can be eaten raw or cooked. Its taste is often described as a mix between cabbage and broccoli, with a hint of radish. The vegetable’s name comes from German, meaning “cabbage turnip.”
Both the bulb and leaves are edible. The bulb requires peeling before consumption, as the outer layer can be tough and fibrous.
Health Benefits of Kohlrabi
Kohlrabi is a nutrient-dense vegetable with numerous health benefits. It’s low in calories but high in fiber, making it excellent for digestive health and weight management.
This cruciferous vegetable is rich in vitamin C, an antioxidant that supports immune function and skin health. A single cup of kohlrabi provides over 100% of the daily recommended intake of vitamin C.
Kohlrabi is also a good source of potassium, which helps regulate blood pressure and supports heart health. It contains other beneficial compounds like glucosinolates, which may have anti-cancer properties.
The vegetable’s high fiber content aids in blood sugar regulation, making it a smart choice for those managing diabetes. Kohlrabi also provides B vitamins and minerals like copper and manganese, supporting overall health and metabolism.
Preparing Kohlrabi for Slaw
Proper preparation of kohlrabi is crucial for creating a delicious slaw. The key steps involve peeling the bulb and cutting it into the right shape and size.
Peeling and Cutting Techniques
Start by removing any leaves and stems from the kohlrabi bulb. Trim off the top and bottom ends with a sharp knife. Use a vegetable peeler or paring knife to remove the tough outer skin.
Once peeled, cut the kohlrabi in half vertically. Place the flat side down on a cutting board for stability. Slice the kohlrabi into thin planks, about 1/8 inch thick.
To create matchsticks, stack the planks and cut them into narrow strips. Aim for uniform pieces about 2-3 inches long. This size allows for easy eating and ensures the kohlrabi absorbs the dressing well.
For a finer texture, you can grate the kohlrabi using a box grater. This method works well for softer, younger kohlrabi bulbs.
Using a Mandoline or Food Processor
A mandoline slicer offers precision and speed when preparing kohlrabi for slaw. Set the blade to a thin setting, around 1/8 inch. Carefully slide the peeled kohlrabi across the blade to create uniform slices.
For matchsticks, use the julienne attachment on your mandoline. This creates perfect, thin strips in seconds. Always use the hand guard to protect your fingers.
A food processor with a slicing disc can quickly process larger quantities of kohlrabi. Feed peeled chunks through the chute with the motor running. For matchsticks, switch to the julienne disc.
These tools significantly reduce preparation time and ensure consistent results. They’re especially useful when making large batches of kohlrabi slaw.
Classic Kohlrabi Slaw Recipe
Kohlrabi slaw offers a refreshing and crunchy side dish. This recipe combines thinly sliced kohlrabi with crisp vegetables and a tangy dressing for a delightful flavor profile.
Ingredients for Kohlrabi Slaw
- 4 medium kohlrabi bulbs, peeled and julienned
- 2 cups shredded cabbage
- 1 large carrot, grated
- 1 apple, cored and julienned
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- Salt and pepper to taste
The combination of kohlrabi, cabbage, carrot, and apple provides a variety of textures and flavors. The dressing ingredients blend creamy and tangy elements for a balanced taste.
Step-by-Step Preparation
Prepare the vegetables: Peel and julienne the kohlrabi bulbs. Shred the cabbage and grate the carrot. Core and julienne the apple.
Mix the vegetables: In a large bowl, combine the prepared kohlrabi, cabbage, carrot, and apple.
Make the dressing: In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and lemon juice.
Combine and season: Pour the dressing over the vegetables. Toss well to coat evenly. Add salt and pepper to taste.
Chill: Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
This kohlrabi slaw can be served immediately or stored in the refrigerator for up to 2 days. The crisp vegetables maintain their texture, making it an excellent make-ahead option for gatherings or meal prep.
Innovative Variations
Kohlrabi peel slaw offers a versatile base for creative culinary experimentation. Chefs and home cooks alike can explore diverse flavors and dietary adaptations to suit various preferences and nutritional needs.
Vegan and Plant-Based Alternatives
Vegan mayo serves as an excellent substitute for traditional mayonnaise in kohlrabi peel slaw. Made from ingredients like aquafaba or cashews, it provides a creamy texture without animal products. Plant-based yogurt offers another option, adding tanginess and probiotics to the mix.
For a gluten-free version, replace any wheat-based ingredients with certified gluten-free alternatives. Tamari can substitute for soy sauce, while gluten-free vinegars ensure the dressing remains safe for those with celiac disease or gluten sensitivity.
Nutritional yeast adds a cheesy flavor to vegan slaws, boosting B-vitamin content. Avocado provides healthy fats and creaminess, perfect for those avoiding oil-based dressings.
Seasonal Recipes and Pairings
Spring kohlrabi pairs well with tender herbs like cilantro, creating a refreshing slaw. Add strawberries or radishes for a pop of color and flavor contrast. In summer, combine kohlrabi with cucumber and mint for a cooling effect.
Fall variations might include diced apples and toasted pumpkin seeds. Winter slaws benefit from the addition of citrus segments and pomegranate arils, brightening the dish during colder months.
Serve kohlrabi peel slaw as a topping for rice bowls, adding crunch and nutrition. It complements grilled tofu or tempeh in vegetarian meals. For a complete plant-based dinner, pair the slaw with roasted root vegetables and quinoa.
Dressings and Flavorings
The right dressing can elevate kohlrabi peel slaw from a simple side dish to a flavorful, memorable meal component. A well-crafted dressing complements the crisp texture of kohlrabi while enhancing its mild, slightly sweet flavor.
Homemade vs. Store-Bought Dressing
Homemade dressings offer superior freshness and customization options for kohlrabi peel slaw. A basic vinaigrette combines olive oil, vinegar, and seasonings. For a tangy twist, mix Dijon mustard with honey and apple cider vinegar.
Creamy dressings can be made by blending mayonnaise with lemon juice and herbs. Store-bought dressings provide convenience but often contain preservatives and excess sugar. When choosing pre-made options, look for high-quality ingredients and minimal additives.
Balancing Flavors in Slaw
Creating a balanced dressing enhances the natural taste of kohlrabi without overpowering it. Combine acidic elements like vinegar or citrus juice with sweet components such as honey or maple syrup. Add depth with Dijon mustard or minced garlic.
Fresh herbs like dill, parsley, or cilantro bring brightness to the slaw. Experiment with different ratios to find the perfect balance. Start with:
- 2 parts oil
- 1 part acid (vinegar or citrus juice)
- 1/2 part sweetener
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Adjust flavors to complement the kohlrabi’s subtle sweetness and crunchy texture.
Additional Ingredients for Enhancement
Kohlrabi slaw can be elevated with a variety of add-ins that enhance its flavor, texture, and nutritional value. These additions create a more complex and satisfying dish.
Nuts and Seeds
Nuts and seeds add crunch and nutty flavors to kohlrabi slaw. Toasted hazelnuts bring a rich, earthy taste that complements the mild kohlrabi. Almonds offer a sweet, buttery note and a satisfying crunch. Sunflower seeds provide a subtle, nutty flavor and a pleasant texture contrast.
For optimal flavor, nuts should be lightly toasted before adding to the slaw. This process enhances their natural oils and intensifies their taste. A small handful of chopped nuts or seeds per serving is typically sufficient to enhance the slaw without overpowering the other ingredients.
Fresh Fruits and Vegetables
Fresh fruits and vegetables introduce new flavors, textures, and colors to kohlrabi slaw. Sweet apples, such as Honeycrisp or Gala, add a crisp sweetness that balances the slaw’s savory elements. Grated carrots contribute a vibrant orange hue and subtle sweetness.
Chopped parsley brings a fresh, herbaceous note and bright green color. Thinly sliced radishes offer a peppery bite and visual appeal. Finely diced red onion adds a sharp, zesty flavor that cuts through the creaminess of the dressing.
For extra crunch and nutrition, shredded kale or finely chopped broccoli stems can be incorporated. These additions not only enhance the texture but also boost the slaw’s nutrient content.
Serving Recommendations
Kohlrabi peel slaw offers versatile serving options. This crunchy and refreshing dish complements various meals and can be incorporated into different culinary creations.
Side Dish Pairings
Kohlrabi peel slaw pairs excellently with grilled meats. Serve it alongside barbecued chicken or pork chops for a light, crisp contrast.
It also makes a great accompaniment to fish dishes. Try it with grilled salmon or baked cod for a balanced meal.
For vegetarian options, serve the slaw with veggie burgers or lentil patties. The slaw’s tangy flavor complements plant-based proteins well.
At picnics or potlucks, place the slaw next to sandwiches or wraps. Its cool crunch adds a pleasant texture to handheld meals.
Incorporating Slaw into Main Dishes
Add kohlrabi peel slaw to rice bowls for extra crunch and flavor. It works well with both white and brown rice, adding a fresh element to the dish.
Use the slaw as a topping for tacos or burritos. Its crisp texture contrasts nicely with soft tortillas and fillings.
Incorporate the slaw into salads for added depth. Mix it with leafy greens, cherry tomatoes, and a protein of choice for a hearty meal.
Try using the slaw as a bed for grilled tofu or tempeh. The combination creates a light yet satisfying vegan main course.
For a unique twist, add the slaw to grain-based dishes like farro or quinoa bowls. It introduces a pleasant crunch and tangy flavor to these wholesome meals.
Storage and Make-Ahead Tips
Proper storage techniques and make-ahead preparation can help preserve the freshness and flavor of kohlrabi peel slaw. Following best practices ensures you can enjoy this crunchy dish for days to come.
Short-Term Storage
Store kohlrabi peel slaw in an airtight container in the refrigerator. It will stay fresh for 3-5 days. For optimal crispness, keep the dressing separate and mix just before serving.
Prevent excess moisture by placing a paper towel on top of the slaw before sealing the container. This absorbs condensation and maintains the slaw’s texture.
If your recipe includes apples, toss them with lemon juice before adding to the slaw. This prevents browning and extends shelf life.
Longer-Term Options
For extended storage, freeze kohlrabi peel slaw without dressing. Blanch peeled kohlrabi strips in boiling water for 1-2 minutes, then plunge into ice water. Drain and pat dry thoroughly.
Place blanched kohlrabi in freezer-safe bags, removing as much air as possible. Label with the date and use within 6-8 months for best quality.
To use, thaw in the refrigerator overnight. Add fresh ingredients like carrots or apples, and toss with dressing just before serving.
For a make-ahead option, prep ingredients separately and store in individual containers. Combine and dress the slaw up to 2 hours before serving for optimal texture and flavor.
