Kohlrabi Slaw Recipe

Kohlrabi: A bulbous vegetable with a mild, slightly sweet flavor and a crunchy texture.

Carrot: Adds sweetness and a vibrant orange color to the slaw.

Red onion: Provides a sharp, tangy flavor that complements the other ingredients.

Parsley: Fresh herb that adds a burst of green color and a hint of earthiness.

Apple cider vinegar: A tangy vinegar that forms the base of the dressing.

Olive oil: Adds richness and helps to emulsify the dressing.

Honey: Provides a touch of sweetness to balance the acidity of the vinegar.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a mild heat and depth of flavor to the slaw.

When preparing the kohlrabi, make sure to peel it thoroughly as the outer skin can be quite tough and fibrous. Use a sharp vegetable peeler or a paring knife to remove the skin. For the best texture, grate the kohlrabi and carrot using a box grater or a food processor with a grating attachment. This will ensure even pieces that blend well together in the slaw. When slicing the red onion, aim for very thin slices to avoid overpowering the other flavors. Whisk the dressing ingredients until fully emulsified to ensure a smooth and consistent coating on the vegetables.

• kohlrabi - Substitute with jicama: Jicama has a similar crisp texture and mild flavor, making it a great alternative.

• carrot - Substitute with daikon radish: Daikon radish provides a similar crunch and slightly sweet flavor.

• red onion - Substitute with shallots: Shallots have a milder taste and can add a subtle onion flavor without overpowering the dish.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can complement the other ingredients well.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a suitable replacement.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can blend well with the other ingredients.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral profile but will still enhance the flavors of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• To store your kohlrabi slaw, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The slaw will stay fresh for up to 3-4 days. Remember, the sooner you consume it, the crisper and more vibrant it will be.
• If you want to keep the slaw for a longer period, freezing is an option. However, note that the texture might change slightly upon thawing.
• To freeze, first, ensure the slaw is well-drained. Excess moisture can cause ice crystals to form, which can affect the texture.
• Pack the slaw into freezer-safe bags or containers. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the bags or containers with the date. This will help you keep track of how long the slaw has been stored.
• When ready to use, thaw the slaw in the refrigerator overnight. Give it a good toss before serving to redistribute the dressing and refresh the flavors.
• For the best taste and texture, consume the thawed slaw within 1-2 months.

• If you prefer your kohlrabi slaw warm, gently heat it in a skillet over medium-low heat for about 3-5 minutes, stirring occasionally. This will soften the vegetables slightly while keeping the flavors intact.
• For a quick and easy method, microwave the slaw on medium power for 1-2 minutes. Be sure to cover it with a microwave-safe lid or plate to retain moisture.
• If you want to maintain the crispiness of the kohlrabi and carrot, consider reheating only the dressing separately. Warm the dressing in a small saucepan over low heat until just heated through, then pour it over the cold slaw and toss to combine.
• Alternatively, you can enjoy the kohlrabi slaw cold, as it often tastes even better after the flavors have melded together in the refrigerator. Simply give it a good stir before serving.

• Mixing bowl: A large bowl used to combine the grated kohlrabi, grated carrot, and thinly sliced red onion.

• Small bowl: A smaller bowl used to whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper.

• Whisk: A utensil used to blend the dressing ingredients smoothly.

• Grater: A tool used to grate the kohlrabi and carrot into fine pieces.

• Knife: Used to thinly slice the red onion and chop the fresh parsley.

• Cutting board: A surface used for slicing the red onion and chopping the parsley.

• Measuring cups: Used to measure out the kohlrabi, carrot, and other ingredients accurately.

• Measuring spoons: Used to measure the apple cider vinegar, olive oil, honey, salt, and black pepper.

• Serving bowl: A bowl used to serve the finished kohlrabi slaw.

• Refrigerator: Used to chill the kohlrabi slaw if you decide to refrigerate it before serving.

Pre-grate vegetables: Use a food processor to quickly grate the kohlrabi and carrots instead of doing it by hand.

Pre-make dressing: Whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper ahead of time and store it in the fridge.

Batch prep: Prepare larger quantities of the kohlrabi mixture and dressing to use throughout the week.

Use pre-chopped onions: Buy pre-sliced red onions to save chopping time.

Mix and store: Combine the slaw and dressing in advance and refrigerate, so it's ready to serve when needed.