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.
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.
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
Keep in Touch
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.
If you’d like more salad recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Kohlrabi Carrot Slaw. PIN IT
Kohlrabi Carrot Slaw – The Recipe
Kohlrabi Carrot Slaw
- 1 medium sized kohlrabi
- 4 large carrots – scrubbed
- 1 lime – juiced
- handful of chives
- 3 tbsp mayonnaise
- 1 tsp English mustard
- 50 g raisins
- Peel the kohlrabi with a knife ensuring all the tough outer layers are removed, then cut into large chunks.
- 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.
- Place in a large bowl and stir in the lime juice.
- Snip in the chives, add the mayonnaise, mustard and raisins and stir until everything is just mixed.
I’m sharing this delectable salad slaw with Katie at Feeding Boys for Simple and In Season.