The Underrated Delight: A Crisp and Tangy Kohlrabi Slaw

My grandmother, a woman of simple pleasures and bountiful gardens, introduced me to kohlrabi. Not as a starring vegetable, but often grated finely into her slaws, adding a subtle sweetness and unbelievable crunch that elevated the humble dish to something truly special. I remember the pale green globes, oddly shaped and slightly intimidating, transforming into delicate ribbons that mingled with the other vegetables, creating a symphony of textures and flavors. This kohlrabi slaw recipe, inspired by those memories, aims to capture that same magic.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes (chill time)
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 2 small kohlrabi
• 1 cup radish, thinly sliced
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil

Equipment Needed

• Cheese grater or food processor with shredding attachment
• Mixing bowl

Instructions

1. Begin by preparing the kohlrabi. First, you’ll need to peel them. The outer skin is quite tough, so use a sharp vegetable peeler or knife to remove it completely.

2. Once peeled, shred the kohlrabi and the radishes. You can use a food processor with a shredding attachment to make quick work of this, or, like my grandmother, you can use a hand grater. A box grater works wonderfully – just be careful with your fingers towards the end!

3. In a glass bowl, prepare the dressing. Combine the white wine vinegar, sugar, and chopped fresh parsley. Whisk these ingredients together until the sugar is dissolved. This creates the tangy base for your slaw.

4. Now, introduce the richness. Slowly whisk in the olive oil until the dressing emulsifies slightly. This will give the slaw a pleasant coating and a depth of flavor.

5. Add the shredded kohlrabi and radishes to the bowl with the dressing.

6. Gently toss everything together until the vegetables are evenly coated with the dressing. Make sure every sliver of kohlrabi and radish gets a little love.

7. Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Chill in the refrigerator for at least 30 minutes, or even longer. Chilling allows the flavors to meld together beautifully and softens the vegetables just enough.

Expert Tips & Tricks

• Adjust the sweetness: If you prefer a less sweet slaw, reduce the amount of sugar or substitute it with a pinch of your favorite sugar alternative. You can also use honey or maple syrup for a more complex flavor profile, but add it sparingly.
• Add some heat: For a spicy kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the dressing. A finely minced jalapeño would also be delicious.
• Make it ahead: This slaw can be made up to a day in advance. The flavors actually improve as it sits. Just be aware that the vegetables will soften slightly over time, but it will still taste amazing.
• Control the moisture: Kohlrabi can release some water as it sits. If you find your slaw is too watery before serving, you can drain off some of the excess liquid.
• Don’t overdress: Start with a little dressing and add more to taste. You want the slaw to be coated, not swimming, in the dressing.

Serving & Storage Suggestions

This kohlrabi slaw is a fantastic side dish for grilled fish, chicken, or pork. Its crispness and tanginess also make it a perfect accompaniment to richer, heavier dishes. It’s a great addition to tacos or sandwiches for an extra layer of texture and flavor.

Store any leftover slaw in an airtight container in the refrigerator. It will keep for up to 2-3 days, but the texture will soften over time. It’s best enjoyed within the first day or two for the best crunch. This slaw is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	95 kcal	5%
Total Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	15mg	1%
Total Carbohydrate	5g	2%
Dietary Fiber	2g	7%
Sugars	2g	4%
Protein	1g	2%

Variations & Substitutions

• Creamy Kohlrabi Slaw: For a creamier version, add a tablespoon or two of mayonnaise or Greek yogurt to the dressing.
• Apple Cider Vinegar: Substitute white wine vinegar with apple cider vinegar for a slightly different tangy flavor.
• Add Nuts or Seeds: Toasted sunflower seeds, pumpkin seeds, or slivered almonds add a delightful crunch and nutty flavor.
• Herbs: Experiment with different herbs. Dill, chives, or even a touch of mint can add a unique twist.
• Other Vegetables: Add other shredded vegetables like carrots, cabbage, or bell peppers for more color and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded kohlrabi?
A: While fresh is always best, you can use pre-shredded kohlrabi for convenience. Just be sure to check the expiration date and make sure it looks fresh.

Q: Can I make this slaw vegan?
A: Absolutely! This recipe is already naturally vegan. Just ensure your sugar is processed without bone char if you are strictly vegan.

Q: How long does this slaw last in the refrigerator?
A: The slaw will last for 2-3 days in the refrigerator, but the vegetables will soften over time. It’s best enjoyed within the first day or two for optimal crunch.

Q: Can I freeze this slaw?
A: Freezing is not recommended as it will significantly alter the texture of the vegetables, making them mushy.

Q: What if I can’t find kohlrabi?
A: If you can’t find kohlrabi, you can substitute it with broccoli stems or jicama, which have a similar crispness and mild flavor.

Final Thoughts

This kohlrabi slaw is a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary. It’s a delightful and refreshing side dish that’s perfect for any occasion. So, gather your ingredients, channel your inner chef (or grandmother!), and give this recipe a try. I’m confident you’ll be pleasantly surprised by the understated elegance and unexpected burst of flavor that this humble slaw has to offer. And please, let me know what you think! I’d love to hear about any variations you try, or what dishes you paired it with. Happy cooking!