We started the week off big with Chocolate Peanut Butter Ice Cream. so I thought I’d end the week with something a little lighter that won’t leave you needing wanting to wear your yoga pants.
Have you ever had Kohlrabi? I hadn’t until last year and it’s now one of my favorite vegetables. Either purple or green, these funny looking bulbs are part of the cabbage family. They can be eaten raw or cooked and it’s not necessary to peel the exterior. They taste like a mild, less pungent radish. I’m happy to (and usually) eat them sliced thinly dipped into a nice sea salt. Wanting to switch it up, I decided to make some coleslaw. I made made it up along the way but not straying to far from a traditional coleslaw recipe.
I did use organic Vegenaise, a vegan mayonnaise type product, but if good old mayo is what you have on hand, feel free to substitute that! Some fresh dill, seasoned rice wine vinegar and a touch of sugar round out this ultra simple recipe.
It’s great as a side dish to serve with grilled burgers or any other summer bbq!
Have a great weekend!!
Kohlrabi Slaw
Ingredients:
- 3 bulbs purple kohlrabi, stems trimmed & grated or sliced thin
- 1- 16 oz bag packaged coleslaw mix (preferably organic)
- 1/4 cup thinly sliced red onion
- 1/3 cup Veganiase or mayonnaise
- 1 tablespoon sugar
- 2 tablespoons seasoned rice vinegar
- 2 heaping tablespoons chopped fresh dill
- salt and pepper
Directions:
In a large bowl, mix grated kohlrabi, packaged coleslaw mix and sliced red onion. In a glass jar or other container with tight fitting lid, mix Veganiase, sugar, rice vinegar and chopped dill. Put lid on tightly and shake well until dressing is smooth and fully incorporated. Season with salt and pepper to taste. Dress coleslaw and mix well. Salad can be made up to a day ahead but I think it’s best served within a few hours of making it.
Welcome to my kitchen! I'm a personal chef, wife and mama of two young boys. I Love butter, snowboarding and laughing out loud.
I rarely think to use kohlrabi and just love the sound of this slaw. Great job on your photos too, Kelley!
Coming from you, Dara, that means the world!! Thank you.
Kelley, so very nice to have met you this past weekend and I mean that from the bottom of my heart. Only wish we would have had more time to get to know each other. Your site is lovely. I love kohlrabi I grew up eating it raw from my grandfathers garden!! I read your “get to know me” page, what an interesting life you live! love it! : ) Sheila
You too, Shelia! Hope you had a great time in Seattle. Can’t wait to get to know you more through your blog!!
Sounds delicious! I’ve never used kohlrabi but I’m thinking that has to change soon!
I’ve never tried kohlrabi before, but I’m going to be keeping a look out for it now. This looks delicious!
Take a look for it at the farmers market, that’s where I usually see it!
Kelley this sounds so fresh and so delicious! What a nice change from a cabbage slaw! And I LOVE Veganaise! I started using it for one of my clients and now I’m hooked. Have a fabulous week!
I can’t really taste the difference- especially when made into a dressing. It’s usually what we have on hand these days!!
I love kohlrabi, but I haven’t ever had the purple ones. Sounds like a recipe I’d love!
I got the purple kohlrabi in my CSA last week. If I see it around, i’ll let you know!!
Love this twist on slaw. Looks great!
Thanks, Rachel! It’s a good one!!