A Crisp Revelation: Embracing the Humble Kohlrabi in a Vibrant Slaw

There are certain ingredients that, in their quiet unassuming way, have the power to redefine your perception of familiar dishes. For me, kohlrabi was one such revelation. I remember stumbling upon a recipe for a kohlrabi slaw years ago, a dish that promised a refreshing counterpoint to some rich pan-seared fish I was planning for dinner. Skeptical yet intrigued, I embraced the unusual bulbous vegetable, and what emerged from my kitchen was nothing short of magical – a slaw that was bright, zesty, and possessed a delightful crunch that danced on the palate. It’s a dish that has since become a staple in my repertoire, a testament to the versatility of less-celebrated produce.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (Chill time)
• Total Time: 15 minutes + 30 minutes chilling
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This kohlrabi slaw is wonderfully simple, letting the inherent freshness of its components shine.

• 2 small kohlrabi
• 1 cup radish
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil

Equipment Needed

You’ll find this slaw comes together with minimal fuss and common kitchen tools.

• Vegetable peeler
• Box grater or food processor with shredding attachment
• Medium-sized bowl
• Whisk or fork
• Measuring spoons and cups

Instructions

Bringing this refreshing slaw to life is a straightforward and rewarding process.

1. Begin by preparing your kohlrabi. Peel the two small kohlrabi, ensuring you remove the tough outer layer.
2. Next, shred the peeled kohlrabi. You can accomplish this using the shredding attachment of a food processor for speed and uniformity, or for a more rustic texture, a standard box grater works beautifully.
3. In a separate medium-sized glass bowl, combine the white wine vinegar, sugar, and fresh chopped parsley.
4. Whisk these ingredients together until the sugar has largely dissolved into the vinegar.
5. Gradually whisk in the olive oil to create a light vinaigrette.
6. Add the shredded kohlrabi and the measured cup of radishes to the bowl with the dressing.
7. Toss everything together thoroughly, ensuring the vegetables are evenly coated with the vinaigrette.
8. Cover the bowl and chill the kohlrabi slaw in the refrigerator for at least 30 minutes before serving. This chilling time allows the flavors to meld and the vegetables to soften slightly while retaining their delightful crispness.

Expert Tips & Tricks

To elevate your kohlrabi slaw from merely good to truly exceptional, consider these culinary insights:

• The Kohlrabi Selection: When choosing kohlrabi, look for firm, smooth bulbs that are about the size of a baseball. Smaller kohlrabi tend to be more tender and less woody. If your kohlrabi have leafy tops, don’t discard them! Young, tender kohlrabi greens can be finely chopped and added to the slaw for an extra layer of herbaceous flavor, similar to adding kale or spinach.
• Shredding Technique: For the crispiest slaw, aim for even, thin shreds. If using a box grater, the medium-sized holes usually yield the best results. Over-shredding can lead to mushiness, so be mindful of the texture you’re aiming for – a pleasant, discernible bite is key.
• Dressing Harmony: The simple dressing in this recipe is designed to be bright and zesty, but feel free to adjust the sweetness or acidity to your preference. A tiny pinch of salt can also enhance the overall flavor profile without altering the core ingredients.
• Make-Ahead Magic: This slaw is a fantastic make-ahead option. The flavors actually improve as it sits, making it ideal for potlucks or preparing a healthy lunch in advance. Just be sure to store it in an airtight container in the refrigerator. It can be made up to a day in advance.

Serving & Storage Suggestions

This vibrant kohlrabi slaw is incredibly versatile, making it a perfect accompaniment to a variety of dishes. It shines particularly well alongside grilled or baked fish, roasted chicken, or even as a refreshing side to a hearty sandwich. Serve it chilled, directly from the refrigerator, to best appreciate its crisp texture and bright flavors.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While it will still be enjoyable, the vegetables may soften slightly over time. It is not recommended to freeze this slaw as the texture of the fresh vegetables will be compromised upon thawing.

Nutritional Information

Here is an estimated nutritional breakdown for one serving of this kohlrabi slaw:

Nutrient	Amount per Serving	% Daily Value
Calories	69.1 kcal
Calories from Fat
Total Fat	6.8 g	10 %
Saturated Fat	0.9 g	4 %
Cholesterol	0 mg	0 %
Sodium	12.5 mg	0 %
Total Carbohydrate	2.2 g	0 %
Dietary Fiber	0.5 g	2 %
Sugars	1.6 g	6 %
Protein	0.2 g	0 %

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is delightful in its simplicity, there’s always room for creative interpretation to suit your palate and pantry:

• Herbaceous Boost: For an even more complex herbaceous note, consider adding a tablespoon of finely chopped fresh dill or chives along with the parsley.
• Citrus Zest: A teaspoon of lemon zest or a tablespoon of fresh lemon juice could be a fantastic addition to the dressing, offering a brighter, tangier profile.
• Nutty Crunch: To add a delightful textural contrast, toss in a tablespoon or two of toasted sunflower seeds or chopped walnuts just before serving.
• Spicy Kick: If you enjoy a little heat, a finely minced red chili pepper or a pinch of red pepper flakes can be added to the dressing.
• Root Vegetable Swap: While kohlrabi is the star, you could experiment with substituting a portion of the kohlrabi with finely shredded celeriac for a slightly different, earthy flavor.

FAQs

Q: What makes this slaw a good accompaniment to fish?
A: The bright, slightly acidic dressing and the crisp, refreshing texture of the kohlrabi and radishes cut through the richness of fish beautifully, preventing the palate from becoming overwhelmed.

Q: Can I use a food processor to shred the kohlrabi and radishes?
A: Absolutely! A food processor with a shredding disc is an excellent tool for this recipe, providing a quick and consistent shred.

Q: How long can I store the kohlrabi slaw?
A: The slaw can be stored in an airtight container in the refrigerator for up to 2 days.

Q: Is this recipe suitable for meal prepping?
A: Yes, this slaw is an excellent candidate for meal prepping as the flavors meld and improve with chilling time.

Q: What is the main characteristic of kohlrabi?
A: Kohlrabi has a unique flavor that is often described as a cross between a cabbage heart and a turnip, with a mild, slightly sweet, and crisp texture when raw.

Final Thoughts

This kohlrabi slaw is more than just a salad; it’s an invitation to explore the culinary potential of often-overlooked vegetables. Its simplicity belies its sophisticated flavor and delightful crunch, proving that sometimes, the most extraordinary dishes are born from the most unassuming ingredients. I encourage you to give it a try, experiment with the suggested variations, and discover the crisp revelation that is kohlrabi. Share your culinary adventures and feedback; I always love hearing how your kitchen creations turn out!