Crisp Kohlrabi Kale Slaw: 15-Minute Weeknight Side

The Art of Raw: Kohlrabi Kale Slaw Recipe

Hey there, fellow foodies! Nina here, your culinary co-pilot at RusticFlavor. Today, we’re diving into a colorful and crunchy creation that’s perfect for summer barbecues, picnics in the park, or just a wholesome side dish to brighten your dinner table. We’re talking about a vibrant Kohlrabi Kale Slaw! Trust me, it’s not just another salad; it’s a flavorful adventure waiting to unfold.

A Journey Down Memory Lane

Let’s kick things off with a little story. Growing up, my grandmother had an incredible vegetable garden that looked like a scene from a painting. It was abundant with greens and roots that would turn any meal into a feast. I remember the first time I encountered kohlrabi in her garden. I had no idea what it was—this funny little bulb with leaves sprouting joyfully from the top. It intrigued me, and soon I was helping her chop, taste, and mix it with other garden treasures.

Grandma had this knack for turning simple veggies like kohlrabi and kale into vibrant salads that danced on the palate. We’d toss in whatever was fresh and in season, and each bite was a burst of nostalgia. That’s the spirit I bring to my kitchen today. Just like Grandma, I believe in keeping it simple but oh-so-delicious, and that’s exactly what this Kohlrabi Kale Slaw embodies.

Ingredients You’ll Need

Let’s gather our ingredients and get ready for some chopping and mixing! Here’s what you will need:

• 1 medium kohlrabi, peeled and julienned
  Kohlrabi has a mildly sweet and crunchy texture that makes it a fantastic base for slaws. If you can’t find kohlrabi, a crunchy apple or jicama can work as substitutes.

• 2 cups kale, chopped
  Kale adds a robust flavor and loads of nutrients. Go for lacinato kale for a sweeter taste or curly kale for a bit more bite.

• 1 carrot, grated
  The carrot brings a pop of color and natural sweetness. You could swap it for radishes if you’re feeling adventurous!

• 1/4 cup red onion, thinly sliced
  Red onion gives a slight tang. If it’s too strong for your taste, consider using green onions or even shallots for a milder flavor.

• 1/4 cup canola oil
  Canola oil has a neutral flavor, making it great for dressings. Feel free to replace it with olive oil or avocado oil for a richer taste.

• 2 tablespoons apple cider vinegar
  This adds that necessary acidity to balance flavors. If wanted, a splash of lemon juice can work wonders too.

• 1 tablespoon honey or maple syrup
  A touch of sweetness is essential in this dressing. You can adjust this based on your taste or even try agave syrup for a vegan option!

• Salt and pepper to taste
  These are your best friends for seasoning! Don’t skip them; they’ll elevate all the flavors in this slaw.

Step-by-Step Instructions

Alright, let’s put on our aprons and bring this refreshing salad to life!

Step 1: Prepare the Vegetables

Start by prepping your kohlrabi. Peel it with a vegetable peeler and then slice it thinly. For the julienne, you can use a sharp knife or a mandoline if you have one. Remember, the thinner the strips, the easier it is to eat!

Chef Tip: Don’t toss those kohlrabi leaves! They’re edible too! Toss them in for added nutrition and flavor.

Step 2: Chop the Kale

Next up is the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Give them a good rinse under cold water to keep them crisp.

Chef Hack: Massage the chopped kale with a little bit of salt for a minute. It breaks down the leaves and makes them tender, perfect for slaw!

Step 3: Grate the Carrot

Grab your box grater and grate the carrot. It doesn’t have to be perfect; rustic is the name of the game here!

Step 4: Slice the Onion

With a sharp knife, slice the red onion thinly. For those with sensitive eyes, consider cutting them under running water!

Step 5: Mix Your Veggies

In a large serving bowl, combine the kohlrabi, kale, carrot, and onion. Toss them together gently; a gentle hand will keep the veggies nice and crisp.

Step 6: Whisk up the Dressing

In a separate bowl, whisk together the canola oil, apple cider vinegar, honey (or maple syrup), salt, and pepper. It’s like a little dance in a bowl—make sure everything is well combined.

Chef Tip: If you want a creamier dressing, add a dollop of Greek yogurt or a splash of mayonnaise!

Step 7: Bring it Together

Pour the dressing over your slaw and mix! Make sure every shred of veggie is coated in that tangy goodness. Let it sit for 15 minutes. This allows the flavors to mingle and the kohlrabi to soften just a bit.

Step 8: Serve Away!

Now it’s time for the grand reveal! Plate your colorful slaw in a big bowl or on individual plates. You can garnish it with some sesame seeds or chopped nuts for an extra crunch!

Serving Suggestions

This slaw is versatile! It can play the supporting role alongside grilled chicken, fish tacos, or even as a delightful topping for sandwiches. Want to make it a full meal? Add some sliced grilled chicken or chickpeas right on top for a protein boost. Serve it family-style in a vibrant bowl for those rustic vibes we all love.

Recipe Variations

Now, let’s take our Kohlrabi Kale Slaw to the next level with some creative twists:

• Tropical Twist: Add diced pineapple or mango for a sweet and tangy explosion of flavors.
• Spicy Kick: Toss in some sliced jalapeños for a hint of heat. A dash of sriracha in the dressing also does wonders!
• Herbaceous Delight: Add fresh herbs like cilantro or parsley for an aromatic layer that brightens everything up.
• Nutty Crunch: Toss in some toasted sunflower seeds or slivered almonds for extra texture.
• Creamy Avocado: Add diced avocado for a creamy finish that elevates this dish to new heights.

Chef’s Notes

Oh, how this slaw has evolved over time! I remember the first time I made it too complicated with over a dozen ingredients — and it was simply overwhelming. But then, on a particularly busy weeknight, I simplified things and embraced the rustic charm of just a few fresh ingredients. The joy on my family’s faces when they tasted that straightforward yet flavorful slaw was all the confirmation I needed.

Also, pro tip: This slaw keeps well! Make it ahead of time for parties or meal prep—it often tastes even better the next day as the flavors deepen.

FAQs and Troubleshooting

Q: Can I make this slaw ahead of time?
Absolutely! Just keep in mind that the veggies will soften as they sit. If you prefer a crunchier texture, add the dressing right before serving.

Q: What if I can’t find kohlrabi?
No worries! Jicama or crunchy apples are great substitutes, giving you that satisfying crunch!

Q: How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Note that the slaw may get a bit watery as it sits, so just give it a good stir before serving.

Q: Is this recipe vegan?
Yes! If you use maple syrup instead of honey, you’ve got a totally vegan slaw!

Nutritional Info

While the exact nutritional profile can vary based on specific ingredients used, here’s a quick overview per serving:

• Calories: 130
• Protein: 2g
• Fat: 11g
• Carbohydrates: 10g
• Fiber: 3g

So there you have it—your ultimate guide to making a vibrant Kohlrabi Kale Slaw that’s sure to impress! I can’t wait to hear how it turns out in your kitchen. Give it a try, experiment with flavors, and most importantly, have fun with it!

Until next time, may your meals be filled with warmth, comfort, and lots of deliciousness!

Happy cooking! — Nina 🍲✨

Kohlrabi Kale Slaw

Print Recipe

A colorful and crunchy Kohlrabi Kale Slaw, perfect for summer barbecues and picnics.

• Author: ninabellamy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 medium kohlrabi, peeled and julienned
• 2 cups kale, chopped
• 1 carrot, grated
• 1/4 cup red onion, thinly sliced
• 1/4 cup canola oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables: Peel and julienne the kohlrabi. Remember, the thinner the strips, the easier it is to eat!
2. Chop the Kale: Remove tough stems and chop the kale into bite-sized pieces. Wash under cold water.
3. Grate the Carrot: Use a box grater to grate the carrot.
4. Slice the Onion: Thinly slice the red onion.
5. Mix Your Veggies: In a serving bowl, combine the kohlrabi, kale, carrot, and onion. Toss gently.
6. Whisk up the Dressing: In a separate bowl, whisk together canola oil, apple cider vinegar, honey (or maple syrup), salt, and pepper.
7. Bring it Together: Pour the dressing over the slaw and mix well. Let it sit for 15 minutes to allow flavors to meld.
8. Serve Away: Plate your vibrant slaw and garnish as desired.

Notes

This slaw keeps well; it often tastes better the next day as the flavors deepen. Can substitute kohlrabi with jicama or crunchy apples.

Nutrition

• Serving Size: 1 serving
• Calories: 130
• Sugar: 5g
• Sodium: 50mg
• Fat: 11g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg

Keywords: kohlrabi slaw, kale salad, vegan salad, summer side dish, healthy recipe