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Picture this: a sunny afternoon, the sound of laughter echoing from the backyard, and the enticing aroma of something delicious wafting through the air. It’s family gathering day, and among the spread of mouth-watering dishes, there’s one that always steals the spotlight—my beloved Kohlrabi Slaw. With its crunchy texture and zesty taste, this slaw is not just any side dish; it’s a delightful medley that instantly takes me back to summers spent with my grandmother in her cozy kitchen, where fresh produce and love overflowed.
What makes my Kohlrabi Slaw so special? It’s the perfect blend of crisp kohlrabi, sweet apples, and a sprinkle of toasted hazelnuts, all tied together with a tangy vinaigrette. Trust me, this isn’t your run-of-the-mill slaw. It’s hearty yet refreshing, and healthier than the heavy coleslaws you find at the store. Plus, it packs a punch of flavor that will leave your taste buds dancing.
I can’t wait to share this recipe with you, where you’ll learn how to whip up a batch of Kohlrabi Slaw that’s not only easy to make but will also impress your family and friends. Let’s dive in!
What are Kohlrabi Slaw?
Kohlrabi, often referred to as “German turnip,” is a unique vegetable that hails from Europe, bursting onto the culinary scene with its slightly sweet, peppery flavor and a crisp, crunchy texture reminiscent of broccoli stems and cabbage. When transformed into slaw, kohlrabi takes on a refreshing quality that elevates any meal. A true superstar in your salad bowl, it boasts the ability to absorb flavors while maintaining its delightful crunch.
Kohlrabi Slaw makes for the perfect dish during summer barbecues, picnics, and even hearty winter dinners. It’s a vibrant addition to any plate, providing a much-needed freshness that perfectly complements rich, savory dishes. Whether drizzled with a light dressing or enjoyed on its own, Kohlrabi Slaw is versatile and sure to please your crowd.
Why You’ll Love This Recipe
There are countless reasons to love this Kohlrabi Slaw, but let me break it down for you:
- Unique Flavor Profile: Unlike traditional coleslaws that can be overwhelmingly creamy or dull, this slaw balances sweetness from the apple and nuttiness from hazelnuts, making it a refreshing side that pairs beautifully with grilled meats, tacos, or even as a standalone dish.
- Cost-Effective: If you’re looking for a budget-friendly option, this slaw is where it’s at! Kohlrabi and apples are often inexpensive and readily available year-round, making this a frugal yet flavorful addition to your dinner table.
- Customization: One of the best features of this recipe is how easily it can be tailored to fit your taste. Feel free to swap out the hazelnuts for walnuts or almonds, or add in some shredded carrots or crisp cabbage for extra texture.
- Simple to Make: Trust me when I say this slaw is easy-peasy! In just 15 minutes, you’ll have a vibrant bowl of goodness that requires no cooking. Just chop, mix, and serve!
- Great for Meal Prep: Not only does this recipe hold up well in the fridge, but it also gets tastier as the flavors meld together over time. It’s the perfect make-ahead side for your next gathering.
Ingredients
Let’s gather our ingredients and get ready to whip up this delicious Kohlrabi Slaw!
- 1/4 cup extra-virgin olive oil or hazelnut oil: Using high-quality oil enhances the flavor—try brands like Colavita for olive oil or La Tourangelle for hazelnut oil.
- 1 tablespoon apple cider vinegar: This adds a tangy kick; opt for organic for the best flavor.
- 2 teaspoons honey: Local honey works wonders and adds dimension.
- 1 teaspoon whole grain mustard: This adds a bit of bite; Dijon mustard also works.
- 1/2 teaspoon fine sea salt: Always taste as you season!
- 1 large apple (cored and cut into matchsticks): I love using Honeycrisp or Granny Smith for their balancing sweetness and tartness.
- 1 medium kohlrabi (peeled and cut into matchsticks): Look for fresh, firm bulbs in your local market.
- 1/4 cup thinly sliced red onion: Its sharpness adds a nice contrast.
- 1/4 cup toasted chopped hazelnuts: For that delightful crunch—don’t skip the toasting!
- 1/4 cup finely chopped parsley (more for garnish): This brings a fresh herbaceous note.
- Freshly ground black pepper: To taste—feel free to be generous!
Prep Notes: Make sure your ingredients are at room temperature, especially the honey, which will blend better in the dressing.
Step-by-Step Instructions
Let’s get started on this delightful slaw!
- Whisk Your Dressing: In the bottom of a large bowl, whisk together the olive oil, apple cider vinegar, honey, whole grain mustard, and fine sea salt. Chef’s Tip: Whisking in a wide bowl allows for better emulsification, ensuring all the flavors combine beautifully!
- Combine Ingredients: Add the matchstick-cut apple, kohlrabi, red onion, toasted hazelnuts, and parsley to the bowl. Visual Cue: You want the slaw to be vibrant and colorful!
- Toss and Season: Gently toss everything together until well-coated in the dressing. Don’t forget to season to taste with salt and freshly ground pepper.
- Garnish and Serve: For a fresh, inviting presentation, garnish with extra parsley before serving.
Common Mistake to Avoid: Overmixing the slaw can break down the vegetables—gently fold instead to maintain that lovely crunch!
Expert Tips & Tricks
- Storage Recommendations: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time!
- Make-Ahead Instructions: Consider making this slaw a day in advance. This not only saves time but also allows the flavors to meld beautifully.
- Troubleshooting: If you find the slaw too tangy, add a bit more honey to balance it out. If it seems too dry, a splash of vinegar can help bring everything together.
Serving Suggestions
Kohlrabi Slaw is incredibly versatile and pairs well with a variety of dishes:
- Serve it alongside grilled chicken or fish for a refreshing contrast.
- Use it as a topping on tacos or sandwiches for that extra crunch.
- Present it in a clear bowl to showcase its stunning colors and textures—perfect for potlucks or gatherings!
Variations & Substitutions
- Flavor Combinations: Try adding dried cranberries or raisins for sweetness or jalapeños for a kick!
- Dietary Restrictions: For a nut-free version, simply omit the hazelnuts and perhaps add sunflower seeds for crunch instead.
- Seasonal Variations: In the fall, try adding shredded carrots and pumpkin seeds, and in winter, consider adding pomegranate seeds for a pop of color and flavor.
Nutrition & Storage Info
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4-6
- Estimated Calories: Approximately 150 calories per serving
- Storage Instructions: Best served fresh, but it keeps well in the fridge for 3 days.
FAQ Section
- Can I use other types of vinegar?
- Absolutely! Try rice vinegar or lemon juice for a different flavor.
- Is kohlrabi available year-round?
- Yes, it’s generally found in most grocery stores, but peak season is late spring to early fall.
- How do I store leftovers?
- Keep in an airtight container in the fridge for up to 3 days.
- Can I make this slaw vegan?
- Yes! Simply substitute honey with maple syrup.
- What dishes pair well with kohlrabi slaw?
- Grilled meats, tacos, or even as a topping for sandwiches.
- How do I choose a good kohlrabi?
- Look for firm, unblemished bulbs that feel heavy for their size.
- What’s the best way to cut kohlrabi?
- Trim off the leafy tops and peel the bulb before slicing it into matchsticks.
- Can I add proteins to the slaw?
- Chicken, shrimp, or even legumes work well for a heartier dish.
- What if I can’t find hazelnuts?
- Substitute with any nuts of your choice, or skip them if you have nut allergies.
- Can I serve this warm?
- While it’s best cold, you could serve it slightly warmed, but it changes the texture.
Conclusion
In this cozy dish of Kohlrabi Slaw, we blend crunchy vegetables with sweet and tangy flavors, creating something truly special. I invite you to try this recipe for yourself and share it with your loved ones. Trust me, it’s bound to become a family favorite! I’d love to hear your thoughts on this slaw and any delicious twists you add to it. Don’t forget to explore more delicious recipes on my blog to keep your culinary adventure going!
Happy cooking!
PrintKohlrabi Slaw
A crisp and refreshing kohlrabi slaw with a light, tangy dressing. This unique twist on classic coleslaw highlights kohlrabi’s mild, sweet flavor with a satisfying crunch.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 50 mins (includes chilling)
- Yield: 4-6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: International
Ingredients
1/4 cup extra-virgin olive oil or hazelnut oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon whole grain mustard
1/2 teaspoon fine sea salt
1 large apple (cored and cut into matchsticks)
1 medium kohlrabi (peeled and cut into matchsticks)
1/4 cup thinly sliced red onion
1/4 cup toasted chopped hazelnuts
1/4 cup finely chopped parsley (more for garnish)
Freshly ground black pepper
Instructions
- Peel kohlrabi and cut into matchsticks (julienne) or grate using a box grater.
- Combine kohlrabi, carrot, red onion, and parsley in a large bowl.
- In a small bowl, whisk together vinegar, olive oil, honey, Dijon mustard, and celery seeds.
- Pour dressing over vegetables and toss to coat evenly.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For extra crunch, add 1/2 cup chopped walnuts or sunflower seeds.
- Substitute cabbage or Brussels sprouts for kohlrabi if unavailable.
- Best served within 24 hours as kohlrabi softens over time.
Nutrition
- Serving Size: 3/4 cup
- Calories: 80
- Sugar: 6g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
