Kohlrabi and Red Pepper Slaw is a simple side dish recipe that uses fresh summer produce. This recipe is lighter than traditional coleslaw because it is made without mayonnaise!
Kohlrabi is a vegetable that I was newly introduced to this summer. I have been receiving weekly CSA (Community Supported Agriculture) boxes from Nash Veggie’s this summer and loving them! I love always having fresh, organic vegetables in my fridge. The box has pushed me to try new vegetables and new recipes! After receiving kohlrabi a few weeks in a row, I knew that I had to find some fun uses for this unusual vegetable.
Summer is the season of entertaining! Need some more simple recipes? Try this Watermelon Salad with Kohlrabi and Hot Honey Dressing. This salad presents beautifully and tastes equally delicious. Or, try this Grilled Street Corn and Chickpea Salad. This recipe is loaded with flavor and the chickpeas give it a nutritious boost!
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Why You’ll Love This Recipe
- It is light! Unlike traditional coleslaw, this recipe does not use any mayonnaise. The light recipe is perfect for hot summer days. Additionally, this recipe is naturally vegan and gluten-free.
- This slaw is versatile! Use this slaw as a side dish, on top of tacos, or inside of a wrap. Add it to any dish that can use an extra crunch!
- You can mix up the ingredients! Make this recipe adaptable to what your family likes and what ingredients you have on hand! Read below for some fun variations.
What is Kohlrabi?
Kohlrabi is a cruciferous vegetable that is a member of the cabbage family. It looks like a small turnip with stems around it. The exterior of the kohlrabi can range in color from green to purple but the inside is a pale yellow color. Kohlrabi has a very mild taste similar to that of a broccoli stem. It is slightly sweet and very crunchy.
Ingredients
Head to your local farmer’s market or grocery store to pick up these ingredients:
- Green Cabbage and Kohlrabi act as the crunchy base in this slaw recipe.
- Red Onion and Red Pepper add a sweet taste and vibrant hues to the kohlrabi slaw recipe.
- The tangy and slightly sweet dressing is made of Lime Juice, Apple Cider Vinegar, and Agave Nectar.
- Salt, Garlic, Ground Cumin, and Chili Powder add extra spice and flavor to the dressing.
The exact measurements and ingredients are listed below in the recipe card.
Substitutions
- Substitute green cabbage with red cabbage, napa cabbage, or, even, thinly sliced Brussels sprouts!
- If you can’t find fresh kohlrabi, you can use thinly sliced rutabaga, jicama, or extra cabbage.
- Instead of using red onion or red pepper, use a mix of green onions, carrots, and yellow or orange peppers.
- Honey can be used in place of the agave nectar.
- Use a mixture of your favorite spices to make this slaw recipe your own!
Variations
- For extra spice, add some hot sauce to the dressing.
- If you want to make a sweet slaw, add thin apple slices.
- To make this slaw go perfectly with tacos, add a few teaspoons of taco seasoning to the dressing and fresh cilantro.
- For a creamy slaw, add sliced avocados.
Equipment
Only a few basic kitchen tools are needed to make this recipe.
- Cutting Board: I recommend using a large cutting board.
- Sharp Knife
- Large Mixing Bowl
- Garlic Press
- Citrus Juicer
Step-by-Step Instructions
Step 1: Slice the cabbage, kohlrabi, red onion, and red pepper into thin matchsticks. Add ingredients to a large bowl.
Step 2: To a mason jar or measuring cup, juice the limes. Add the apple cider vinegar, salt, minced garlic, ground cumin, chili powder and agave nectar. Mix until combined.
Step 3: Pour the dressing over top of the vegetables. Using tongs, toss the slaw to coat with the dressing. Refrigerate until ready to serve.
Storage
Store slaw refrigerated in an airtight container for up to 3 days. This slaw gets better after 1 day. The dressing allows the vegetables to slightly soften and the flavor marinates the vegetables.
FAQ
To peel kohlrabi, remove stems from the outside of the vegetable. Use a sharp knife to cut off the root and base. Use a vegetable peeler to peel the hard exterior skin away. Now, you can slice your kohlrabi.
Kohlrabi has a mild sweet taste similar to that of a broccoli stem. The vegetable is crunchy like a radish or an apple but without the spice or sweetness. It is also slightly juicy. The flavor is very versatile and can take on the flavors that are mixed with it.
Serve this Kohlrabi Slaw as a side dish or on top of tacos. It can also be a great accompaniment to fresh fish. Or, add it to a wrap or a sandwich if you want some extra crunch and nutrition!
Related
Looking for other summer recipes like this? Try these:
Pairing
These are my favorite dishes to serve with slaw:
Kohlrabi and Red Pepper Slaw Recipe (Without Mayo)
Equipment
- Sharp Knife
- Cutting Board
- Large Mixing Bowl
- Tongs
Ingredients
- 1 cup Green Cabbage Thinly Sliced
- 1 cup Kohlrabi Thinly Sliced
- 1/2 cup Red Onion Thinly Sliced
- 1/2 cup Red Pepper Thinly Sliced
- 2 Limes Juiced
- 2 tablespoons Apple Cider Vinegar
- 1/2 teaspoon Salt
- 1 Garlic Clove Minced
- 1/8 teaspoon Ground Cumin
- 1/4 teaspoon Chili Powder
- 1 tablespoon Agave Nectar
Instructions
- Add the thinly sliced cabbage, kohlrabi, red pepper, and red onion to a large mixing bowl.
- Vigorously mix the lime juice, apple cider vinegar, agave nectar, garlic, salt, chili powder, and ground cumin in a mason jar.
- Pour the dressing over top of the sliced vegetables. Use tongs to coat vegetables with dressing. Refrigerate before serving.
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