Best 3 Cabbage Kohlrabi Slaw Recipes

Indulge in a refreshing and crunchy symphony of flavors with our delightful Cabbage Kohlrabi Slaw! This vibrant salad features a harmonious blend of crisp cabbage, tender kohlrabi, and a medley of colorful vegetables. Tossed in a tangy and flavorful dressing, this slaw offers a delightful balance of sweet, sour, and savory notes. With variations ranging from a classic vinaigrette to a creamy yogurt-based dressing, our Cabbage Kohlrabi Slaw is a versatile dish that can be tailored to your taste preferences. Whether you're looking for a light and refreshing side dish or a nutritious addition to your main course, this slaw is sure to impress. Discover the diverse recipes within this article and embark on a culinary journey that celebrates the beauty of fresh and wholesome ingredients.

Let's cook with our recipes!

KOHLRABI SLAW

Kohlrabi Slaw image

A classic creamy coleslaw loaded with veggies!

Provided by Emily Schweiss

Categories Salad Coleslaw Recipes With Mayo

Time 1h25m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups chopped cabbage
4 kohlrabi bulbs, peeled and grated
2 stalks celery, sliced thin
2 carrots, sliced thin
2 tablespoons minced fresh onion
⅓ cup white sugar
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon celery seed
½ cup mayonnaise
4 ½ teaspoons apple cider vinegar

Steps:

Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 18.3 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 267.3 mg, Sugar 12.8 g

CABBAGE-KOHLRABI SLAW

Cabbage-Kohlrabi Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.

BROCCOLI, CABBAGE AND KOHLRABI COLESLAW WITH QUINOA

Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa image

When I have any kind of slaw on hand I usually make a lunch of it, with cottage cheese mounded on top; all the better if I have some cooked quinoa to add to the mix. I noticed recently that shredded broccoli stems were a main ingredient in a packaged coleslaw at my local supermarket - a great idea for using up the stems cut away from broccoli sold by the crown or floret. It's much more economical to buy broccoli on the stem, which gives you the fixings for this salad. It takes minutes to peel and then shred them in a food processor. Don't use the food processor for shredding cabbage, though - that's better done by hand if you don't want mush.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 1h

Yield 3 generous servings.

Number Of Ingredients 12

Ingredients

3 1/2 cups mixed shredded broccoli stems, green cabbage and kohlrabi (peel broccoli stems and kohlrabi before shredding) (about 3/4 pound)
Salt to taste
1/2 cup cooked quinoa
2 tablespoons chopped fresh dill
1/2 teaspoons nigella seeds (optional)
3 tablespoons fresh lemon juice
1 tablespoon seasoned rice vinegar
2 teaspoons Dijon mustard
2 tablespoons grapeseed or canola oil
1/4 cup plain low-fat yogurt
Freshly ground pepper
1/2 cup low-fat cottage cheese (optional)

Steps:

Toss the shredded vegetables with salt to taste and place in a strainer set over a bowl. Refrigerate and let sit for 45 minutes to an hour. Discard the water that accumulates in the bowl and squeeze the shredded vegetables to extract more water. (Note: If you are on a no-sodium diet, omit this step). Transfer to a bowl and toss with the quinoa, dill and nigella seeds.
In a small bowl or measuring cup, mix together the lemon juice, rice vinegar, salt, pepper, Dijon mustard, oil and yogurt. Toss with the shredded vegetables. Add the cottage cheese to the salad and toss, or serve with the cottage cheese spooned on top. Refrigerate in a bowl or in containers until ready to take to work.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1055 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

To save time, use a mandoline or food processor to slice the cabbage and kohlrabi thinly.
For a more flavorful slaw, marinate the vegetables in the dressing for at least 30 minutes before serving.
If you don't have any celery seeds, you can substitute caraway seeds or fennel seeds.
Serve the slaw as a side dish with grilled chicken, fish, or pork.
You can also use the slaw as a topping for tacos, sandwiches, or wraps.

Conclusion:

Cabbage and kohlrabi slaw is a healthy and refreshing side dish that is perfect for summer gatherings. The slaw is made with simple ingredients and is easy to prepare. With its crunchy texture and tangy dressing, this slaw is sure to be a hit with everyone at your table.