Min Kohlrabi Coleslaw for Weeknight Meal Prep (Low-Carb)

Quick & Easy 5-Minute Kohlrabi Coleslaw

Hey there, fellow food lovers! Welcome back to my cozy kitchen, where I whip up hearty, no-fuss recipes that are sure to bring a smile to your face and warmth to your heart. Today, we’re diving into a delightful and oh-so-simple dish: Quick & Easy 5-Minute Kohlrabi Coleslaw! Perfect for those busy days when you crave something fresh and crisp but don’t have hours to spend in the kitchen. So grab your apron, and let’s get started!

A Bit of Background

Kohlrabi is one of those underrated vegetables that doesn’t always get the love it deserves. I remember the first time I encountered it; I was at a local farmer’s market with my grandma. She picked one up, her eyes sparkling with excitement as she explained how versatile it was. We went home and whipped up a coleslaw that was unlike anything I’d ever tasted—a crunchier, fresher take compared to the traditional cabbage slaw. That experience stuck with me, nudging me ever closer to creating my own version that’s as easy and quick as can be, just like my grandma taught me!

Ingredients

Here’s what you’ll need for this vibrant, crunchy kohlrabi coleslaw. Don’t sweat the substitutions; I’ve got you covered!

• 3 tbsp mayonnaise
  The creamy base of our slaw! Feel free to swap it out for Greek yogurt or a vegan mayo if you prefer.

• 1 tbsp Scottish rapeseed oil
  This oil has a lovely light flavor, but you can easily substitute it with olive oil or any neutral oil of your choice.

• 1 tbsp apple cider vinegar
  Adds that zing! If you’re out, white vinegar works just as well; just be careful with the quantity, as it’s a bit stronger.

• 1 tsp wholegrain mustard
  A touch of spice and depth; if you’re a fan of smoother textures, Dijon mustard will do nicely too!

• 1 tsp caster sugar
  This balances the acidity; if you’re cutting sugar, a teaspoon of honey or maple syrup would also do the trick.

• 0.5 tsp celery seed
  A little aromatic touch—if you don’t have it, leave it out or use a pinch of ground celery instead!

• 1 pinch Shetland sea salt
  Because seasoning is key! Any sea salt will work beautifully.

• Freshly ground black pepper (to taste)
  Always adjust to your preference!

• 1 medium kohlrabi (peeled)
  This is the star of the show! Choose one that feels firm and heavy for its size.

• 1 medium carrot (peeled)
  Adds sweetness and color—don’t leave it out!

• 100 grams green cabbage
  The classic slaw element! Feel free to mix in red cabbage for a visually stunning twist.

• 25 grams raisins (optional)
  For a touch of natural sweetness that complements the crunch—totally optional if you’re not into it.

• 1 celery stick (thinly sliced)
  Adds an extra crunch and freshness to the mix!

Step-by-Step Instructions

I love recipes that are quick and actionable! Here’s how to throw together this delightful coleslaw in no time at all:

1. Prep Your Veggies
   Start by peeling your kohlrabi and carrot. Use a sharp knife or a mandoline slicer if you have one (just be careful; those things can be sharp!). Cut the kohlrabi into thin matchsticks. For the carrot, chop it the same way. Aim for a similar size for an even crunch!

2. Shred the Cabbage
   Take the green cabbage and slice it thinly. You’ll want it to be as fine as you can get it for that classic coleslaw texture.

3. Toss Everything Together
   In a large bowl, combine your kohlrabi, carrot, shredded cabbage, and sliced celery. If you’re using raisins, throw those in now!

4. Make the Dressing
   In a small mixing bowl, whisk together the mayonnaise, rapeseed oil, apple cider vinegar, wholegrain mustard, caster sugar, celery seeds, sea salt, and black pepper. Remember, you can adjust the seasoning as you feel necessary—give it a taste and tweak if you’d like!

5. Dress the Slaw
   Pour the dressing over the slaw mixture and toss everything together until it’s well coated. A gentle folding motion works best to keep all that gorgeous crunch intact.

6. Taste and Adjust
   Give it a taste! You might want to add a bit more salt or pepper based on your preferences.

7. Serve Immediately
   Enjoy your fresh, crunchy coleslaw right away or chill it in the fridge for about 10 minutes if you prefer it cold.

Serving Suggestions

This coleslaw isn’t just a side dish; it’s a versatile companion! Serve it alongside grilled chicken or fish for a wholesome meal, or pile it high on a sandwich for that extra crunch. It’s also fantastic on tacos or even as a topping for spicy dishes—it balances flavors beautifully!

Recipe Variations

Feel free to mix things up with these tasty variations:

• Spicy Twist: Add a chopped jalapeño or a sprinkle of cayenne for a bit of heat!

• Crunchy Apple: Dice up a tart apple and throw it in for a sweet crunch that also brightens the flavors.

• Herbaceous Upgrade: Toss in some chopped fresh herbs like parsley or cilantro for a fresh burst.

• Nutty Crunch: Include a handful of chopped walnuts or sunflower seeds for added texture and flavor.

• Asian Flair: Swap kohlrabi for thinly sliced broccoli slaw and mix in a splash of soy sauce and sesame oil for a delicious twist.

Chef’s Notes

This recipe has evolved over the years from my grandma’s classic version to a quick fix that’s perfect for busy weeknights. I’ve always believed that food should be simple and satisfying, and that’s exactly what this coleslaw brings. Plus, it’s a fantastic way to sneak some more veggies into your day, and the flavors only get better as it sits!

One of my favorite kitchen mishaps happened while making this slaw; I accidentally grabbed my husband’s spicy mustard instead of wholegrain. Let me tell you, that coleslaw had some serious kick! I laughed so hard I almost cried. But honestly, it was delicious and became a regular in our dinner routine!

FAQs and Troubleshooting

Q: Can I make this coleslaw in advance?
A: Absolutely! Just keep the dressing separate until you’re ready to serve to maintain that crunch.

Q: What if I can’t find kohlrabi?
A: No worries! You can use any crunchy vegetable like cabbage or even broccoli instead.

Q: How long will it keep in the fridge?
A: It’ll stay fresh for about 2-3 days if stored in an airtight container, but it’s best enjoyed fresh!

Q: Can I make it vegan?
A: Yes! Just swap the mayonnaise for vegan mayo, and you’re all set!

Nutritional Info

While I often focus more on how food tastes than its nutrition label, a serving of this Quick & Easy Kohlrabi Coleslaw is a delightful blend of vitamins and minerals. Packed with fiber and vitamin C from the veggies, a tiny drizzle of oil, and a sweet hint from the vinegar, it’s a light and healthy way to enhance any meal.

So there you have it, my friends—a simple, quick, and totally delicious way to love kohlrabi! Trust me; once you try this coleslaw, it’ll become a regular in your meal rotation. Let’s keep those kitchens warm, full of laughter, and bursting with flavor! Happy cooking! 🍽️✨

Quick & Easy 5-Minute Kohlrabi Coleslaw

Print Recipe

A vibrant and crunchy kohlrabi coleslaw, perfect for busy days, ready in just 5 minutes!

• Author: ninabellamy
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 tbsp mayonnaise
• 1 tbsp Scottish rapeseed oil
• 1 tbsp apple cider vinegar
• 1 tsp wholegrain mustard
• 1 tsp caster sugar
• 0.5 tsp celery seed
• 1 pinch Shetland sea salt
• Freshly ground black pepper (to taste)
• 1 medium kohlrabi (peeled)
• 1 medium carrot (peeled)
• 100 grams green cabbage
• 25 grams raisins (optional)
• 1 celery stick (thinly sliced)

Instructions

1. Prep your veggies: Start by peeling your kohlrabi and carrot. Cut the kohlrabi and carrot into thin matchsticks.
2. Shred the cabbage: Slice the green cabbage thinly for a classic coleslaw texture.
3. Toss everything together: In a large bowl, combine kohlrabi, carrot, shredded cabbage, and sliced celery. Add raisins if desired.
4. Make the dressing: Whisk together mayonnaise, rapeseed oil, apple cider vinegar, wholegrain mustard, caster sugar, celery seeds, sea salt, and black pepper.
5. Dress the slaw: Pour the dressing over the slaw mixture and toss until well coated.
6. Taste and adjust: Sample and add more salt or pepper as preferred.
7. Serve immediately: Enjoy fresh or chill for 10 minutes before serving.

Notes

This coleslaw can be made in advance; just keep the dressing separate until serving.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 6g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 5mg

Keywords: coleslaw, kohlrabi, quick recipes, easy recipes, vegetarian side dish