Kohlrabi Cole Slaw with Poppyseed Dressing
“What in the world do I do with this weird octopus root!” You say? We’ve found some great recipes for kohlrabi over the seasons and we’ve come to adore this unique vegetable.
The kohlrabi is a member of the “kohl” or “cole” crop family. This includes its cousins Broccoli, Cabbage, Cauliflower, brussel spouts, collard and kale. They’re all super closely related genetically, with slightly different gene expression. The broccoli plant focuses its’ energy on developing a big flower bud cluster, the kale plant focuses on tender leaf growth, and the kohlrabi puts its energy into swelling up its sweet, crunchy stem.
When you know how things are related, they can be used interchangeably in the kitchen. It’s pretty fun!
I try to keep my recipes super adaptable so you can adjust to what you have ready in your own kitchen that week, so remember, substitution is the name of the game! Lots of things work splendidly here.
- 2 large kohlrabi bulbs, outer peel removed, tough root area cut off. Sliced into thin matchsticks
- 1/4 of a large red onion, cut into thin slices (can sub other types of onion)
- 2 ribs of celery sliced thin
- 2 large carrots, grated over a coarse grater
- 2 large or 4 small watermelon radishes, sliced into this matchsticks (or just grate them to save time, but they won’t be as pretty)
- A handful of fresh mint, chopped
- A handful of fresh parsley or fennel, chopped
- 1/2 cup of well toasted and coarsely chopped walnuts.
Some substitution ideas: Any radish will substitute well. You could also use hakurei turnips, scarlet queen or purple top turnips with good results instead of or in addition to radishes. If you want to make a jumbo batch, a small shredded cabbage would be great. If you increase the veggies much, I’d add an extra batch of dressing. And if you end up with too much dressing, it’s excellent on salads.
Also optional, but would be very nice: a 1/4 cup of golden raisins or 1/2 of a sweet apple, sliced matchstick would take it up another notch.
- 1 Tsp of prepared mustard
- 2 Tbs of apple cider vinegar
- 1/2 cup of EVOO
- 1/4 c maple syrup
- 1/4 cup fresh plain yogurt
- 1 Tbs poppyseeds
- salt to taste
- black pepper to taste
- Mix veggies the all in a large bowl
- Mix up your dressing. I suggest shaking it all together in a pint mason jar.
- Top the slaw with dressing and let it hang out in the fridge for a couple of hours to let the flavors really meld well
- Add your toasted nuts and optional golden raisins right before serving (so they don’t get soggy!)
Serves about 6.
Trying this during this week. Lana
It is a great recipe. Got eaten up. It is also good with salami pieces added to it as well when using fresh parsley and mint. Not sure if fennel would work