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    Home » Recipes » Salads

    Winter Root Vegetable Slaw

    By Nancy Mock January 14, 2019 Updated June 23, 2022 2 Comments

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    Glass bowl of colorful salad

    This Winter Root Vegetable Slaw is crisp and tasty, and features kohlrabi, carrots, and cabbage. And it comes together in just 30 minutes.

    Coleslaw in a bowl
    → Jump to Recipe

    I created this slaw after discovering an intriguing root veggie at the winter Farmer's Market: kohlrabi. They are bright green spheres with concentric, pale ridges in the skin.

    Whole kohlrabi bulbs on a board

    Kohlrabi is a member of the turnip family, with a taste and texture like that of broccoli stems. My friend Lisa mentioned that her family likes to grate it into salads, to add crunch and flavor. Ah yes, there's an idea... a fresh, crispy winter salad. This crunchy, tangy slaw is the result.

    Sliced purple cabbage

    Why you'll love this recipe

    Equal amounts of kohlrabi and purple cabbage make the base of this slaw, along with carrots, a little celery root and a few ribbons of scallion. A tangy-sweet dressing of lemon, maple and pepper bring the whole slaw together.

    It has a lovely texture, bite and taste! Not to mention color: if you have access to colorful carrots at your local store, farmers market or farm share, this is a great dish in which to use them.

    I used a few, hefty Dragon Carrots in mine. Though I was sad to see the brilliant ruby color disappear when I peeled the carrots, I found that underneath was a dazzling shade of orange and in the center pale yellow. Once cut into matchsticks the carrots looked beautiful in the slaw.

    Need more recipes for your root veggies? Check out this round-up!

    Bulb of whole celeriac

    If you only have access to standard carrots, they will still perk up your slaw. And be sure to use the purple cabbage. It's nice to have a burst of color in your dish in the middle of winter!

    Purple and orange carrots

    🔪 How to make Winter Root Vegetable Slaw

    Step 1: Prepare the veggies

    For each root veggie, peel off the tough outer skins or leaves and slice them into thin matchstick-sized cuts.

    Step 2: Toss them in a bowl

    Shredded carrot, cabbage, and kohlrabi

    Add all these sliced veggies to a large bowl and toss them together.

    Step 3: Make the dressing

    Mason jar with blended dressing

    Combine the dressing ingredients in a mason jar, and shake to blend them.

    Step 4: Finish the salad

    Toss the dressing with the veggie slaw until everything is combined. Give the slaw a little time to let the flavors meld, then serve.

    Notes:

    • Slicing the kohlrabi, carrots, and celery root into matchstick-sized pieces can take some time, but when cut this way the vegetables give heft and a really nice crunch to the salad.
    • To save time, you could instead use a vegetable peeler to peel off long, thinner slices of these vegetables. Since they will be thinner, the slaw may have a little less crunch to it. 
    Coleslaw with a fork and bowl

    The recipe for Kohlrabi Carrot Slaw is below, and here are more winter root veggie recipes:

    Cheddar Quiche with Roasted Carrots and Onions
    Make a creamy and savory vegetable quiche for a winter or spring meal. This Cheddar Quiche holds a cheesy, Roasted Carrot and Onion filling.
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    Irish Potato Soup
    Traditional, flavorful Irish Potato Soup is a warm and comforting lunch or dinner dish. The recipe is inspired by a soup we had in a Dublin pub, a Delectable Destination.
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    Sweet Potato Pie
    This lovely Sweet Potato Pie has a smooth filling of sweet potato and spices, all in a flaky pastry shell! It's perfect for holiday time or for anytime you're craving sweet potato sweetness!
    Take me there
    Pie slice on a plate

    💬 What do you think of this winter veggie slaw? Tap the stars to rate the recipe or leave a comment for me below. Thank you!!

    📖 Recipe

    Coleslaw in a bowl

    Winter Root Vegetable Slaw

    Nancy Mock
    This Winter Root Vegetable Slaw is crisp and tasty, and features kohlrabi, carrots, and cabbage. And it comes together in just 30 minutes.
    5 from 2 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Course Lunch, Salad, Side Dish, Winter Dishes
    Servings 10 cups

    Ingredients
     
     

    Slaw:

    • 1½ pounds purple cabbage
    • 1½ pounds kohlrabi
    • ¾ pound fresh carrots
    • ¼ pound fresh celery root (celeriac)
    • 2 fresh scallions

    Dressing:

    • ½ cup neutral-flavored oil (like canola)
    • ⅓ cup plus 1 tablespoon lemon juice
    • 3 tablespoons sour cream
    • 3 tablespoons Vermont dark maple syrup
    • 1 tablespoon white vinegar
    • ½ teaspoon black pepper
    • ¾ teaspoon salt

    Instructions
     

    Prepare the vegetables:

    • Be sure to use a very sharp knife to get the best cuts on these firm winter veggies.
    • Peel away the loose outer leaves of the purple cabbage. Cut the head in half and cut out the core.
    • With the cut side of the cabbage down on the cutting board, make thin slices down through the cabbage to cut it into long shreds. Place the shredded cabbage into a very large bowl.
    • Slice the ends off the kohlrabi and use a vegetable peeler or sharp paring knife to peel them. Cut each bulb in half.
    • Lay them cut side down on the cutting board and slice into thin slices. Make a stack of 2-3 slices and cut them lengthwise into matchstick-sized pieces. Add them to the bowl.
    • Peel the carrots and cut the tops and tips from them. Slice the carrots in half lengthwise.
    • Lay them cut side down and slice them lengthwise into long planks. Make a stack of 2-3 planks and cut them lengthwise into matchstick-sized pieces. Add them to the bowl with the cabbage and kohlrabi.
    • Cut off the ends of the celery root and use the vegetable peeler to peel the skin away. Cut the celery root into matchstick-sized pieces following the same method as above for the carrots and kohlrabi.
    • Add the celery root to the bowl. Toss everything in the bowl together until the different veggies are well mixed.
    • Cut off and discard the ragged tips, white ends, and thicker light-green parts of the scallions. Pull the tip of your knife down the length of the remaining scallion to slice it lengthwise: continue to make these cuts to create long, sometimes curling strands of scallions. Set these aside.

    Make the dressing:

    • Place the oil, lemon juice, sour cream, VT maple syrup, vinegar, pepper and salt into a mason jar with a tight-fitting lid. Put the cover on the jar and shake it well, until the dressing is really blended and smooth. 

    Finish the salad:

    • Pour the dressing over the veggies in the bowl. Use a fork to toss the slaw until all of the vegetables are well coated with the dressing. Allow the slaw to sit for about 30 minutes to allow flavors to meld.
    • Place portions of the slaw into serving dishes and garnish each with a few strands of scallion greens. Makes about 10 cups.

    Notes

    • Slicing the kohlrabi, carrots, and celery root into matchstick-sized pieces can take some time, but when cut this way the vegetables give heft and a really nice crunch to the salad.
    • To save time, you could instead use a vegetable peeler to peel off long, thinner slices of these vegetables. Since they will be thinner, the slaw may have a little less crunch to it. 

    Nutrition

    Serving: 1servingCalories: 157kcalCarbohydrates: 12gProtein: 1gFat: 12gSaturated Fat: 1gCholesterol: 1mgSodium: 223mgPotassium: 310mgFiber: 2gSugar: 7gVitamin A: 5990IUVitamin C: 33.5mgCalcium: 44mgIron: 0.5mg
    Tried this recipe?Leave a comment, tell me what you think!

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    Reader Interactions

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      Recipe Rating




    1. Heidi

      March 01, 2017 at 8:14 am

      This sounds so good, Nancy!

      Reply
      • Nancy Mock

        March 01, 2017 at 9:18 am

        Thanks Heidi, I'll have to make some for you sometime!

        Reply

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