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.
- 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)
- 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.