Kohlrabi Kale Slaw – Harvesting & Eating Kohlrabi
This kohlrabi kale slaw is a great way to enjoy the mild, crisp flavor of kohlrabi.
Also Read: How to Harvest & Use Kohlrabi, White Sauce for Steamed Kohlrabi, Kohlrabi in Summer Rolls
What is Kohlrabi?
Kohlrabi is a tasty, crisp vegetable that’s a member of the brassica or cabbage family. It looks a little bit like a turnip but it grows above ground and tastes like a cross between a cabbage and a mild radish. It can be eaten raw or cooked. Find out more in this article all about picking and using kohlrabi.
Come see what kohlrabi looks like in the garden and how to use it in this tasty kohlrabi kale slaw. In this video, I’ll take you from garden to table!
This salad is a celebration of fresh, seasonal veggies and local ingredients like canola oil and honey. It’s a recipe I created for Canola Eat Well and their Eat Well with More Veggies recipe booklet. The booklet includes a couple of other recipes for enjoying kohlrabi (Veggie Summer Rolls and breaded Kohlrabi fries) and tons of other veggies including an awesome recipe for making your own cheddar cheese and onion perogies!
Recipe for Kohlrabi Kale Slaw
Kohlrabi Kale Slaw with Honey Dijon Dressing
Ingredients
Salad
- 2 medium kohlrabi
- 2 medium carrots
- ¼ head red cabbage (2 cups shredded)
- 2-3 large green kale leaves
- 2 tsp fresh chopped dill (or more!)
Dressing
- â…“ cup canola oil
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- ¼ tsp salt
- â…› tsp black pepper
Instructions
- Remove leaves and stem end of kohlrabi. Save fresh leaves to add to smoothies, stirfries or sautéed greens.
- Wash kohlrabi and peel using a vegetable peeler or knife.
- Grate kohlrabi and carrots into large shreds. You should have about 2 cups of each.
- Chop red cabbage and kale leaves into thin strips or shreds. You should have about 2 cups of each.
- In large salad bowl, toss together shredded vegetables and dill.
- In small jar with tight fitting lid, combine dressing ingredients, secure lid and shake swell to blend thoroughly.
- Pour dressing over slaw mix and toss well. Allow to rest for 10 to 15 minutes before serving.
- Refrigerate any leftovers for up to 4 days.
Notes
Nutrition Facts (per serving)
Five Helpful Tips for Kohlrabi Kale Slaw
1. Choose the Best Kohlrabi
Select kohlrabi that’s 2-4 inches in size. With kohlrabi, bigger is not better. As it ages, the bulb gets fibrous and woody – not pleasant to eat.
2. Choose Canola Oil
I like canola oil in the majority of my dressings. It’s heart healthy, flavorless and is grown right here on the Canadian prairies.
3. Take a Shortcut
You want to try kohlrabi but you don’t have all the other veggies on hand? That’s okay! Just buy a pack of ready to go coleslaw. Choose either the classic cabbage kind or the broccoli and brussel sprout kind, both work well in this recipe. I still recommend the honey Dijon dressing – it’s really good!
4. Try a Vinegar Substitute
If you don’t have white wine vinegar, this vinaigrette is equally good with lemon juice.
5. Make Ahead
The hardy vegetables in this slaw means you can refrigerate any leftovers for up to four days. The slaw beside the pita in the photo below is on day 2 – still looks and tastes great!
More Tasty Salad Recipes
If you’re interested in more tasty and unique salads, here are some others on this website…
Are you ready to try this kohlrabi kale slaw? If you make it, share a photo on Instagram and tag @getgettys and #MakeitCanola so we can see it and like it!
This recipe was written in paid partnership with the Canola Eat Well. As always, opinions are my own and a sincere reflection of life in my home.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.