Cabbage kohlrabi slaw is a refreshing and crunchy side dish that is perfect for summer cookouts and picnics. This versatile salad can be made with a variety of different ingredients, making it a great way to use up leftover vegetables. Kohlrabi, a root vegetable that resembles a turnip, adds a slightly sweet and peppery flavor to the slaw. Cabbage provides a crunchy texture and a touch of bitterness. The dressing for the slaw can be made with a variety of ingredients, such as mayonnaise, vinegar, mustard, and honey. This slaw is a healthy and delicious way to enjoy fresh vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
CABBAGE-KOHLRABI SLAW
Steps:
- Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.
CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
KOHLRABI SLAW
A classic creamy coleslaw loaded with veggies!
Provided by Emily Schweiss
Categories Salad Coleslaw Recipes With Mayo
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
- Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 18.3 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 267.3 mg, Sugar 12.8 g
KOHLRABI SLAW
A nice salad that would go well with fish. Adapted from a recipe found at epicurious.com. Cook time is chill time.
Provided by Ms B.
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel two small kohlrabi.
- Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
- Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
- Add shredded veggies and toss.
- Chill for 30 minutes or more.
Nutrition Facts : Calories 69.1, Fat 6.8, SaturatedFat 0.9, Sodium 12.5, Carbohydrate 2.2, Fiber 0.5, Sugar 1.6, Protein 0.2
BROCCOLI, CABBAGE AND KOHLRABI COLESLAW WITH QUINOA
When I have any kind of slaw on hand I usually make a lunch of it, with cottage cheese mounded on top; all the better if I have some cooked quinoa to add to the mix. I noticed recently that shredded broccoli stems were a main ingredient in a packaged coleslaw at my local supermarket - a great idea for using up the stems cut away from broccoli sold by the crown or floret. It's much more economical to buy broccoli on the stem, which gives you the fixings for this salad. It takes minutes to peel and then shred them in a food processor. Don't use the food processor for shredding cabbage, though - that's better done by hand if you don't want mush.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h
Yield 3 generous servings.
Number Of Ingredients 12
Steps:
- Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. Refrigerate and let sit for 45 minutes to an hour. Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water. (Note: If you are on a no-sodium diet, omit this step). Transfer to a bowl and toss with the quinoa, dill and nigella seeds.
- In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt. Toss with the shredded vegetables. Add the cottage cheese to the salad and toss, or serve with the cottage cheese spooned on top. Refrigerate in a bowl or in containers until ready to take to work.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1055 milligrams, Sugar 11 grams, TransFat 0 grams
CABBAGE SLAW
This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.
Nutrition Facts :
PEPPERY KOHLRABI SLAW
With crunchy kohlrabi, horseradish and spring greens, this coleslaw is quick enough for everyday, yet unusual enough to impress guests
Provided by Tom Kerridge
Categories Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
- Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.
Nutrition Facts : Calories 276 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
Tips:
- Use fresh ingredients. Fresh cabbage and kohlrabi will give your slaw the best flavor and texture.
- Shred the cabbage and kohlrabi finely. This will make it easier to eat and will help the dressing to coat the vegetables evenly.
- Use a variety of vegetables. In addition to cabbage and kohlrabi, you can also add other vegetables to your slaw, such as carrots, celery, or red onion.
- Make your own dressing. A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a great choice for cabbage-kohlrabi slaw.
- Season to taste. Add salt and pepper to taste, and adjust the amount of dressing as desired.
- Serve immediately or chill. Cabbage-kohlrabi slaw can be served immediately, or it can be chilled for later. If you're chilling the slaw, be sure to bring it to room temperature before serving.
Conclusion:
Cabbage-kohlrabi slaw is a delicious and healthy side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. So next time you're looking for a refreshing and flavorful side dish, give cabbage-kohlrabi slaw a try!
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