Equal amounts of kohlrabi and purple cabbage make the base of this slaw, along with carrots, a little celery root and a few ribbons of scallion. Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. The longer it rests, the better it will taste. Put on medium heat. Serves 4. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an … Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar … Advertisement Step 2 Kohlrabi, Cabbage and Apple Slaw. 2 teaspoons honey. 1 teaspoon finely grated ginger. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Taste and season with salt and pepper. ¼ C olive oil. What is kohlrabi, actually? Slice through the middle, and then again to make quarters. Add all the remaining ingredients - avocado, … In a smaller bowl, whisk together all the ingredients for the dressing till blended and smooth. Pour over your desired amount of sauce and toss again to combine. 4 radishes. The vinegar and lemon juice give a lovely tanginess and ‘pickle’ the vegetables, so it lasts a longer. It can be roasted and served with pasta or chopped raw and put into salads/coleslaw! Top with a sprinkle of sesame seeds for garnish (if using). Garnish with remaining 1 cup alfalfa sprouts and serve. Kohlrabi may not be the most famous of produce, but it contains many antioxidants and is super easy to prepare! Season with salt and pepper and toss to combine. Shred or cut the cabbage. Peel and shred the kohlrabi and shred the cabbage, Chop the mango and jalepeno and gently toss them with the kohlrabi and cabbage in a bowl. Using a mandoline, slice cabbage, kohlrabi, fennel, turnip, radishes and carrot into thin rounds, then cut into matchsticks. Slaw made with a vinaigrette tends to last longer than a dairy dressing. Kohlrabi can be eaten cooked or raw. Add 1 cup alfalfa sprouts to bowl and toss to combine. 1 tablespoon olive oil. « Roasted Carrots & Crème Fraîche Dressing. … 2 cups shaved purple cabbage. It is peppery and tangy, with a perfect crunch, pairing beautifully with grilled meats, in a sandwich or wrap. … ▢ Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. To assemble the slaw, place kohlrabi, carrots, cabbage, bell pepper, and green onions into a large bowl and toss to combine. This slaw is made with a vinaigrette rather than a dairy dressing. Repeat with the kohlrabi, discarding the antennae-like stems and leaves. Let sit for 10 minutes. In a large bowl, add kohlrabi, cabbage, dill, cherries, lemon zest, juice, oil and garlic. 3 garlic scapes. Absolutely packed with veggies, this nutrient-dense slaw is great over tacos, on sandwiches, or as a side salad. Do let me know how it turned out in the comments! Also, check out my restaurant reviews for some great dining experiences! Let it cook until the cabbage starts to wilt and become 'shiny'. Kohlrabi is a brassica belonging to the cabbage family and is eaten raw or cooked. 1/2 teaspoon turmeric. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. These two cabbage cousins offer an interesting twist on the traditional coleslaw. ½ of a cabbage. Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl. Season with salt and pepper and toss to combine. I use red onion as it is milder and sweeter than white, but white can be used in its place. Kohlrabi is crunchy and a perfect vegetable to use as a dipper on your next veggie tray. Shake to thoroughly combine. Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl. Add the water, and puree until nicely blended. matchsticks. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Store the cut kohlrabi in an airtight container/ziploc and keep in the fridge for up to 2 days till ready to use. Transfer slaw to a serving platter, leaving any juices behind. Cut off the top and bottom, then place the kohlrabi on a chopping board. 1 TBSP Apple Cider Vinegar. ⭐️ Are you making this Kohlrabi, Carrot & Red Cabbage Slaw recipe? Pour the … I buy it from my local supermarket but you can also find it at farmers’ markets. Taste and add more salt or pepper, if you'd like. Combine the cabbages in a large bowl. Cut off the top and bottom and sit the kohlrabi on a chopping board. Hurrah! Store the quarters in an airtight container/ziploc and keep in the fridge till ready to use. 1/8 C raw organic honey. … Now add in your rice vinegar and spices and remaining oil. Directions Step 1 Refrigerate … Serve it as a side dish to … It is then tossed in a tangy vinaigrette, enhancing the flavours before chilling for half an hour to ‘pickle’, and allow the flavours to develop. To make the dressing, use good quality olive oil and vinegar. Whisk the ingredients together, then taste for seasoning. 1 lime squeezed. Crunchy, fresh and zingy, this red cabbage, carrot and kohlrabi slaw is a great accompaniment to so many meals. Chop the radishes, cilantro and garlic scapes. This red cabbage kohlrabi slaw combines antioxidant-rich red cabbage, crisp, delicate raw kohlrabi, and carrots with a zesty, herbaceous cilantro lime vinaigrette. Transfer slaw to a serving platter, leaving any juices behind. Using a knife, remove thick skin of kohlrabi. Cover and keep in the fridge for at least 1 hour before serving chilled. Drizzle 1-2 Tbsp of oil in a saute pan. Browse my site for healthy and seasonal recipes from around the world, read about great ingredients, and get handy tips for working in the kitchen. This site uses Akismet to reduce spam. Kohlrabi is a rather versatile vegetable when it comes to how to prepare. Your email address will not be published. Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. In a food processor fitted with the metal blade, add the ginger, shallot, miso, oil, vinegar, soy sauce, and sesame oil. Dressing. In a large bowl mix together the shallots, rice vinegar, olive oil, and lemon juice. Similar in taste to broccoli, it is crisp but juicier, with a mild and sweeter flavour. Place into a large bowl and toss with remaining ingredients. Cut the apple into … Kohlrabi, if you are unfamiliar, is a vegetable in the Brassica family along with cabbage, broccoli and cauliflower- and is just as nutrient-dense. In a large bowl, add kohlrabi, cabbage, dill, cherries, lemon zest, juice, oil and garlic. And please give it a star rating below! Let sit for 10 minutes. 1 teaspoon whole grain mustard. Fresh cilantro. Naturally vegan and gluten free, it can be enjoyed as part of a mezze, alongside a BBQ … Home » Salads » Kohlrabi, Carrot & Red Cabbage Slaw, Published Apr 19, 2020, modified Nov 30, 2020 by Nicole Shroff // This post may contain affiliate links. Add in your kohlrabi, cabbage and carrots. juice from 1/2 lemon. In this slaw it adds extra crunch and a sweet balance to the cabbage. Sea salt. Have You Heard the Buzz About Beehive Cheese. Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork. Trim and peel kohlrabi and cut into matchstick pieces. Recipe: Kohlrabi Slaw. 1 orange squeezed. But even better, kohlrabi slaw is a turnip cabbage salad, so it seems to be a slaw variety very close to the original. This recipe is quite quick and easy to put together if you use your food processor to shred the vegetables. Kohlrabi is a cultivar of wild cabbage and is a cruciferous vegetable family along with cabbage, kale, cauliflower, broccoli, and others. Sprinkle with 2 teaspoons of the kosher salt. Serves 2. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Learn how your comment data is processed. This healthy slaw is made with a vinaigrette so it is non-dairy. Add 1 cup alfalfa sprouts to bowl and toss to combine. * Nutrition information is an estimate and is provided for informational purposes only. Please read my disclosure // 2 Comments /. Store in an airtight container in the fridge for up to 2 days. It makes a great addition to cole slaw. Cut into ¼”-wide and 2”-long Combine the cabbage, carrots and kohlrabi in a large serving bowl, drizzle over the dressing (you may want to start with about 3/4 of the dressing, and see if you want to … The word … Let it cook for a minute or two and then give it a stir. Percent Daily Values are based on a 2000 calorie diet. For this slaw, it is combined with other moisture rich and crunchy vegetables – carrots, red cabbage (from the same family) and red onion. It’s a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below. In a smaller bowl, whisk together all the ingredients for the dressing till blended and smooth. Required fields are marked *. Kohlrabi is a type of German turnip related to broccoli and cabbage. Taste and season with salt and pepper. Kohlrabi is a wonderful vegetable that is related to turnips and cabbage. Swap out the cabbage in your slaw and try fresh and delicious kohlrabi. Pour the dressing over the salad and toss to coat evenly. This slaw is delicious in burgers, hotdogs and pulled meat wraps. This slaw is a delicious summer side dish and perfect with cookouts and picnics. Grate the kohlrabi and the carrots, shred the red cabbage and finely slice the red onion. Cut cabbage into ¼”-thick strips. 1 kohlrabi, julienned. The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. Instructions. Pour the dressing over the slaw, and mix until fully coated. Kohlrabi and radish slaw A crisp and refreshing slaw made with kohlrabi, radishes, carrots, and a sweet poppy seed dressing. Combine the kohlrabi, carrots, onion and red cabbage to a large mixing bowl. INGREDIENTS. A tangy-sweet dressing of lemon, maple and pepper bring the whole slaw … Carrot Kohlrabi Coleslaw is super crunchy, has great flavor, and is the perfect twist on a southern classic picnic dish. Slice through the middle, and then once again to make quarters. Total Time 30 minutes. Course Main Course, Salad, Side Dish Cuisine American Keyword Winter Slaw Prep Time 30 minutes. Season generously … 1 granny smith or golden delicious apple, quartered and thinly sliced. Finely shred the white cabbage (about 0.5cm thick) into a large bowl, discarding the tough core. 2 large kohlrabi. Pour over the salad and toss well to ensure an even distribution. Pulse until well combined. Refrigerate for 30 minutes before serving. Chill for several hours before serving. Your email address will not be published. Language issues aside, I wish said kohlrabi was better known in the UK: it’s easy to grow, undemanding and reasonably versatile, cook it or slaw … Servings 6 people. NOTE: This recipe makes a lot of sauce, so don’t add it all at once. Cover and keep in the fridge for at least 1 hour, or till ready to serve. Winter Slaw with Kohlrabi, Cabbage, Radishes, and Carrots. My kohlrabi slaw is a legitimate child. Keep in an airtight container in the fridge for up to 2 days. Try it alongside this popular Potato Salad, and with roasted meats such as this Turkey, Lamb Tikka or with Tandoori Chicken. 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