Peppery Kohlrabi Slaw Food
PEPPERY KOHLRABI SLAW
With crunchy kohlrabi, horseradish and spring greens, this coleslaw is quick enough for everyday, yet unusual enough to impress guests
Provided by Tom Kerridge
Categories Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
- Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.
Nutrition Facts : Calories 276 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
KOHLRABI SLAW
A classic creamy coleslaw loaded with veggies!
Provided by Emily Schweiss
Categories Salad Coleslaw Recipes With Mayo
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
- Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 18.3 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 267.3 mg, Sugar 12.8 g
KOHLRABI SLAW
Steps:
- Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.
CARROT AND KOHLRABI SLAW
Steps:
- Gather the ingredients.
- Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife : Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you'll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.
- In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
- Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.
- Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you'd like.
Nutrition Facts : Calories 67 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 84 mg, Sugar 2 g, Fat 5 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
KOHLRABI KHOL-SLAW WITH APPLES
A friend of mine makes a coleslaw with shredded bagged coleslaw mix, which is similar to this. Using the kohlrabi makes a little crisper slaw, but it is just as enjoyable.
Provided by SewandXit
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- * Shred kohlrabi and carrots and put in a bowl.
- * Sprinkle the sugar on top of the shredded mix, and let it sit at room temp for about an hour. (Sugar can be altered to suit your taste).
- * Add apple, vinegar, and mayo and mix. (additional mayo can be added to make it creamier).
- * Season with pepper if desired.
- * Serve immediately or chill.
Nutrition Facts : Calories 65.3, Fat 2.5, SaturatedFat 0.4, Cholesterol 1.9, Sodium 57.7, Carbohydrate 11.1, Fiber 0.6, Sugar 8.9, Protein 0.2
KOHLRABI SLAW
A nice salad that would go well with fish. Adapted from a recipe found at epicurious.com. Cook time is chill time.
Provided by Ms B.
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel two small kohlrabi.
- Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
- Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
- Add shredded veggies and toss.
- Chill for 30 minutes or more.
Nutrition Facts : Calories 69.1, Fat 6.8, SaturatedFat 0.9, Sodium 12.5, Carbohydrate 2.2, Fiber 0.5, Sugar 1.6, Protein 0.2
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