Kohlrabi Coleslaw: A Culinary Adventure in Crunch

I’ll never forget the first time I tasted kohlrabi coleslaw. It was at a small farmer’s market in Wisconsin, and a local vendor offered me a sample. The crispness, the slight sweetness, the vibrant mix of colors – it was a revelation! Forget the heavy, mayonnaise-laden coleslaws of my childhood; this was light, refreshing, and utterly addictive. It sparked a lifelong love affair with kohlrabi and a desire to recreate that perfect slaw at home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (plus chilling time)
• Servings: 8-10
• Yield: Approximately 6 cups
• Dietary Type: Vegetarian (can be vegan with vegan mayonnaise)

Ingredients

• 2 cups cabbage, grated
• 2 small cucumbers, peeled and chopped
• 1 kohlrabi, peeled and grated
• 1 small onion, chopped
• 1 red bell pepper, grated
• 1 carrot, grated
• Salt to taste
• Black pepper to taste
• 1 teaspoon sugar
• 1/2 cup mayonnaise (or vegan mayonnaise)
• 2 tablespoons apple cider vinegar
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted pine nuts

Equipment Needed

• Large mixing bowl
• Grater
• Cutting board
• Knife
• Small skillet or toaster oven (for toasting pine nuts)

Instructions

1. Prepare the vegetables: Begin by grating the cabbage, kohlrabi, red bell pepper, and carrot. You can use a box grater or a food processor with a grating attachment. Ensure the vegetables are evenly grated for consistent texture.

2. Next, peel and chop the cucumbers into small, bite-sized pieces.

3. Finely chop the onion. Mincing it ensures that the onion flavor is evenly distributed throughout the coleslaw without being overpowering.

4. Combine the vegetables: In a large mixing bowl, combine the grated cabbage, chopped cucumbers, grated kohlrabi, chopped onion, grated red bell pepper, and grated carrot.

5. Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Adjust the salt and pepper to your liking. Taste the dressing and make any necessary adjustments. If you prefer a sweeter coleslaw, add a little more sugar.

6. Dress the slaw: Pour the dressing over the vegetables in the large mixing bowl. Toss gently to ensure all the vegetables are evenly coated. Avoid overmixing, as this can make the coleslaw soggy.

7. Add the herbs and nuts: Stir in the chopped fresh cilantro. Then, gently fold in the toasted pine nuts. It’s best to add the pine nuts just before serving to maintain their crunch.

8. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for several hours before serving. This allows the flavors to meld together and the coleslaw to chill thoroughly. Chilling also improves the texture, making the vegetables crisper.

Expert Tips & Tricks

• Kohlrabi Preparation: Kohlrabi can be slightly tough, so ensure you peel it thoroughly. The outer skin is often fibrous, and removing it will result in a smoother, more enjoyable texture in the coleslaw.
• Preventing Soggy Slaw: To prevent the coleslaw from becoming soggy, salt the grated cabbage lightly and let it sit for about 15 minutes before adding it to the other ingredients. This draws out excess moisture. Squeeze out the excess water before combining with the other vegetables.
• Toast the Pine Nuts Carefully: Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until they are lightly golden brown and fragrant. Watch them carefully, as they can burn easily. Alternatively, toast them in a toaster oven at 350°F for a few minutes.
• Make-Ahead Tip: You can prepare the coleslaw a day in advance, but it’s best to add the pine nuts and cilantro just before serving to maintain their freshness and crunch.
• Dressing Adjustment: If you prefer a tangier coleslaw, increase the amount of apple cider vinegar. For a creamier coleslaw, add a little more mayonnaise.

Serving & Storage Suggestions

Serve the kohlrabi coleslaw chilled as a side dish for grilled meats, fish, sandwiches, or burgers. It’s also a great addition to tacos or pulled pork sandwiches.

To store leftovers, transfer the coleslaw to an airtight container and refrigerate. It will keep for 2-3 days, but the texture may soften over time. Avoid freezing coleslaw, as it will become very watery when thawed.

The coleslaw should not be left at room temperature for more than 2 hours to prevent bacterial growth. If serving outdoors on a hot day, keep the coleslaw in a cooler with ice.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	115.5 kcal	N/A
Calories from Fat	71 kcal	62%
Total Fat	8g	12%
Saturated Fat	1g	4%
Cholesterol	3.8mg	1%
Sodium	115.8mg	4%
Total Carbohydrate	10.8g	3%
Dietary Fiber	1.7g	6%
Sugars	4.8g	19%
Protein	1.8g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Coleslaw: Use vegan mayonnaise instead of regular mayonnaise.
• Tangy Coleslaw: Add a tablespoon of Dijon mustard to the dressing.
• Sweet Coleslaw: Add a tablespoon of honey or maple syrup to the dressing.
• Spicy Coleslaw: Add a pinch of red pepper flakes to the dressing.
• Different Nuts: Substitute the pine nuts with toasted almonds, walnuts, or pecans.
• Add Fruit: Incorporate diced apple or dried cranberries for added sweetness and texture.
• Herb Variations: Experiment with different herbs, such as parsley, dill, or chives, instead of or in addition to cilantro.
• Asian-Inspired: Use rice vinegar instead of apple cider vinegar and add a teaspoon of sesame oil and a dash of soy sauce to the dressing. You can also add shredded napa cabbage and a sprinkle of sesame seeds.

FAQs (Frequently Asked Questions)

Q: Can I make this coleslaw ahead of time?
A: Yes, you can make the coleslaw a day in advance. However, add the pine nuts and cilantro just before serving to maintain their freshness and crunch.

Q: How do I prevent the coleslaw from becoming too watery?
A: Salting the grated cabbage and letting it sit for 15 minutes before mixing with the other ingredients will help draw out excess moisture. Squeeze out the excess water before combining.

Q: Can I use pre-shredded cabbage?
A: Yes, you can use pre-shredded cabbage to save time. Just make sure it is fresh and crisp.

Q: What is kohlrabi, and where can I find it?
A: Kohlrabi is a vegetable that is part of the cabbage family. It has a mild, slightly sweet flavor and a crisp texture. You can usually find it at farmers’ markets or in the produce section of well-stocked grocery stores.

Q: Can I use a different type of vinegar?
A: Yes, you can substitute apple cider vinegar with white vinegar, rice vinegar, or red wine vinegar, depending on your preference. Keep in mind that the flavor will change slightly.

Final Thoughts

I hope you enjoy this kohlrabi coleslaw as much as I do. It’s a refreshing and flavorful alternative to traditional coleslaw that’s perfect for any occasion. Don’t be afraid to experiment with different variations and substitutions to create a coleslaw that’s uniquely yours. Let me know what you think and what variations you tried. Enjoy!