Kohlrabi slaw with cilantro jalapeño lime dressing

July 23, 2015 at 9:41 pm (Cruciferous rich, Mexican & S. American, Salads, unrated)


I bought a large kohlrabi without having any specific plans for it, then found a recipe on thekitchn.com for a kohlrabi and carrot slaw. I used the recipe as a jumping off point, altered it based on what I had in the fridge, and ended up with a kohlrabi, carrot, fennel, and apple slaw with a cilantro jalapeño lime dressing. It was a little spicy and a little sweet, and both Derek and I liked it a lot! I didn’t measure anything, so below is my best guess at what I did.

Ingredients:

  • 1 very large green kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded (I didn’t have any so omitted this)
  • 2 medium carrots, grated (I used 3)
  • 1/2 red onion, grated (I forgot this)
  • 1/4 cup golden raisins (optional, I think I used a bit more)
  • 1 small fennel bulb, grated (optional, not in original recipe)
  • 1 apple, grated (optional, not in original recipe)

Dressing ingredients:

  • 4 tablespoon chopped cilantro (I think I used more, maybe 1/3 – 1/2 cup?)
  • 1 small jalapeño, seeded (optional, not in original recipe)
  • 1 garlic clove (optional, not in original recipe)
  • 1/4 cup mayonnaise (I didn’t have any mayo so instead used plain yogurt + olive oil, but didn’t measure either)
  • 1 tablespoon cider vinegar (I used the juice of one lime instead)
  • 1 tablespoon sugar (I didn’t measure, but I think I used only around 1 teaspoon)
  • 1 teaspoon salt (I didn’t measure, but sounds about right)

I used the smallest grating holes on my food processor to grate all the veggies, and they ended up in a very thin, long strands. The texture was fine at first, but overnight the veggies let out a lot of water and watered down the dressing. If you don’t have a food processor, it might be better to julienne the veggies rather than grating them on a box grater.

After I was finished grating the veggies I moved them to a bowl, and used the food processor to blend up the dressing.   I just threw the seeded jalapeño, the garlic clove, the cilantro etc. in the food processor and blended, adding the liquid ingredients slowly afterward. I ended up with more dressing than I needed for the slaw, so next time I will probably add another carrot or two and the red cabbage. Not sure about the onion.

Both Derek and I enjoyed this slaw. I’d definitely make it again if I have kohlrabi and carrots in the fridge, and jalapeño, cilantro, and lime.

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