Kohlrabi Carrot Slaw: A Simple But Delicious Side
A delicious crunchy slaw dressed with lime and a barely discernible amount of mustardy mayonnaise. This easy to make kohlrabi carrot slaw makes a lovely side dish for so many meals.
Kohlrabi is one of those vegetables that’s lurking under the radar. Many people haven’t heard of it at all or if they have, they don’t know what to do with it. We had one delivered in our veg box this week along with a load of new season carrots. Instead of putting it on the veg rack to do something with later, I decided there was no time like the present and made this most delicious crunchy salad.
Kohlrabi
We’ve tried growing kohlrabi down on the plot a few times, but our success rate has not been high. For those not in the know, kohlrabi is a bulbous vegetable from the cabbage family. It’s actually a swollen stem rather than a root. Its name means turnip-cabbage in German, but it’s also known as German cabbage. Surprisingly for a northern vegetable, it’s also popular in India and Vietnam.
It has a milld slightly sweet, slightly turnipy flavour. Its crisp texture works well in salads, pickles, stir-fries and gratins. You can also eat the leafy greens that sprout from the top.
Kohlrabi Carrot Slaw
Ideally, I’d have sliced some spring onions into my kohlrabi carrot slaw, but I didn’t have any to hand. Luckily my chives are up and doing well, so I used a handful of those instead. A bit of lime to freshen it up, a small amount of mayonnaise for creaminess, a little mustard for heat, a few raisins for interest and job done.
Although I generally don’t peel potatoes, carrots or parsnips, I do take the outer skin of kohlrabi. The outer layers are quite tough and I find a knife works better than a vegetable peeler.
Once you’ve peeled the kohlrabi, you need to grate it along with the carrots. You can do this by hand, but a food processor makes the job a lot easier.
For an alternative vegan dressing, you could try the one I used in this orange ginger carrot salad. Or why not make your own vegan mayonnaise? It’s ever so easy.
We’ve been eating the kohlrabi carrot slaw with smashed avocado on toast or cheese toasties and it makes a satisfying and tasty accompaniment to both.
Other Kohlrabi Recipes You Might Like
- Kohlrabi & cucumber quencher via Elizabeth’s Kitchen Diary
- Kohlrabi gratin with buttery crust via Planet Veggie
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Thanks for visiting Tin and Thyme. If you make this kohlrabi carrot slaw, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Kohlrabi Carrot Slaw. PIN IT
Kohlrabi Carrot Slaw – The Recipe
Kohlrabi Carrot Slaw
Ingredients
- 1 kohlrabi medium sized
- 4 large carrots scrubbed
- 1 lime juiced
- 1 handful chives
- 3 tbsp mayonnaise
- 1 tsp English mustard
- 50 g raisins
Instructions
- Peel the kohlrabi with a knife ensuring all the tough outer layers are removed, then cut into large chunks.1 kohlrabi
- Coarsely grate the kohlrabi and carrots. I used a food processor, which made the job a lot easier, although the gratings were finer than I’d have ideally had them.4 large carrots
- Place in a large bowl and stir in the lime juice.1 lime
- Snip in the chives, add the mayonnaise, mustard and raisins and stir until everything is just mixed.1 handful chives, 3 tbsp mayonnaise, 1 tsp English mustard, 50 g raisins
Notes
Nutrition Estimate
Sharing
I’m sharing this delectable salad slaw with Katie at Feeding Boys for Simple and In Season.
i skipped the raisins as I hate them in meals. but the rest was lovely. nice and light, not heavy. i used avocado mayo.
Thanks for letting us know. Raisins are a funny thing. I don’t like them in curries or chutney. Avocado mayo sounds delicious.
Well everyday’s a school day coz I’d never heard of this vegetable!!!! This looks super tasty and like a great topper for a mushroom and halloumi burger – BBQ season bring it on!!!!! Thanks for joining in with this month’s round of Simple and in Season.
That’s what I love about food blogging Katie – there is so much to learn. Now I’m desperate for a mushroom and halloumi burger 🙂
I love kohlrabi (even if it does sound like a character from Star Trek!), and I love slaw, so this is a definite winner, and one I shall be making once we are settled in in our new home next week (there’s no point me making a batch of mayo until we’ve moved)!
I haven’t had raisins in slaw for yonks – probably since I was at school… you’ve given me a hankering to go retro, and add them! Yummy! xx
Ha, I hadn’t thought about it like that, but you’re absolutely right on both counts. What I remember about school days are sultanas in curries – yuck!
I’ve never heard of Kohlrabi. I’m excited to look for it at the market. Hopefully I can find it here in Italy!
I’m sure they must grow it in Italy Cindy, but do let me know if you find it.
Lovely. Kohlrabi is a very adaptable and useful veg but, like you, I’ve had mixed results when trying to grow it myself. The local PYO farm has produced an excellent crop for the last few years, though, and I’m hoping it will again. Sadly, most people didn’t seem interested in picking it.
Oh, that is sad. I don’t think most people know what it is, so lots of recipe development is obviously required. What do you do with it Phil? Recipe needed on your blog.
O I love kohlrabi! It’s one of my essential veggies to always have on hand when it’s in season 🙂
That’s good to hear Rebecca. What do you most like to do with it?
I must get my hands on some kohlrabi to make this!
Yes indeed. Kohlrabi makes a fantastic slaw – it’s both mild and crisp.
I remember this hilarious conversation with some friends on a driving trip to France many years ago, we were doing a cross word together during a drive and I shouted the answer to a clue out as kohlrabi but the others insisted I had made it up as they’d never heard of it. It was before mobile phones allowed for easy checking and proof so there was much teasing and me singing kohlrabi for a good few days. Of course I was proved right. And yet I’ve never cooked with it, so I think your kohlrabi coleslaw is a must for me to make, yes? 😀
Haha, vindicated. Well done you Kavey. I’m surprised it’s not better known here really. Hope you like the slaw.
I love all kinds of slaws, especially celeriac but I haven’t tried kohlrabi. Delicious.
I sort of based this on the French celeriac remoulade. I used to love that when I lived in France.
This looks great! It’s definitely one of those veggies that I don’t really know what to do with (not even in a cake!) – but your slaw looks perfect.
You definitely need to remedy this kohlrabi cake deficiency Kate.
Oh how strange that it won’t grow for you, I grew it years ago and it was no bother. Must be different kind of soil. The slaw looks really tasty
I think I’ve tried twice now without much success, though I suspect the 2nd time was because I harvested them too late and they were tough and woody – oops!
This looks so good. I’ve been making quite a bit of coleslaw recently. It’s so lovely with a warm quiche. Love the addition of kohlrabi
I don’t know why I don’t make it more often. It’s delicious and goes well with so many things.
Simple, quick to prepare and so delicious too!
Thanks Angie. It was so good, I’ve been on the look out for kohlrabi ever since 🙂