Kohlrabi Slaw
This winter root vegetable salad is crisp and tasty! Kohlrabi Slaw includes carrots, cabbage, and a lemony dressing. And it's ready in just 30 minutes.
Servings: 10 cups
Calories: 157kcal
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 takes a little time, but when cut this way the vegetables are wonderfully crunchy, even after they're tossed with the dressing.
- To save time, you can grate the vegetables to make thinner shreds. Since they'll be thinner, the slaw may have a little less crunch to it.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 12g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 223mg | Potassium: 310mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5990IU | Vitamin C: 33.5mg | Calcium: 44mg | Iron: 0.5mg
