I’ve had some kohlrabi kicking around in my fridge for longer than I would like to admit, and I finally got around to making it into something really delicious. For those of you who are unacquainted with kohlrabi, think of it as a more bulbous broccoli stem. It is a member of the Brassica family (along with broccoli, cabbage, and Brussels sprouts), and grows a large, round stem with a few little leaves coming out of the top. It’s a funny looking vegetable and I’m sorry I don’t have any pictures to share, but it’s also totally worth eating if you happen to find some!
They last in the fridge for a while, so it’s a good veggie to keep on hand. The flavor is very similar to broccoli stems, so feel free to sub out some broccoli stems for this recipe if you can’t find any kohlrabi. Kohlrabi can be eaten raw or cooked (steamed or roasted like broccoli is my go-to). It comes in a variety of colors including green, white, and purple, although the insides are usually pale green/white. Unfortunately, the skins are usually pretty tough and I generally remove them by peeling before eating, so the color never really ends up mattering (color also does not impact flavor).
For this recipe, I kept the kohlrabi raw and shredded it into a slaw along with carrots and raisins. For the dressing, I used some mayo, lots of lime juice, and some sugar and salt for a zesty take on the classic slaw dressing. There is just enough mayo to give this a creamy mouthfeel, but not so much that the slaw is drowning in it. The result is creamy, fresh, and super light. Perfect for a summer lunch or side!
Recipe down below, photo up top! I made this recipe for lunch and it was enough for 2 generous portions. This would also be a great side for a summer BBQ or grill night to replace your normal cabbage slaw.
Kohlrabi Slaw with Carrots and Lime:
- 2 bulbs of kohlrabi
- 1 carrot
- ½ cup raisins
- Juice of 2 limes
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 2 tsp sugar
- ½ tsp salt
- For the dressing, add the mayonnaise, mustard, sugar, salt, and lime juice into a large bowl and whisk to combine. Set aside to work on the veggies.
- Wash and dry the kohlrabi. Using a sharp knife, remove the top and bottom (stem and root) ends, then cut the kohlrabi into quarters. Using a vegetable peeler, remove the outer skin layer from the kohlrabi sections. Finally, grate the kohlrabi using the large holes of a box grater. Add the grated kohlrabi to the bowl with the dressing.
- Wash, dry, and peel the carrot using the large holes of the box grater. Add the grated carrot to the bowl with the kohlrabi and the dressing.
- Add the raisins to the bowl.
- Use a large spoon and mix to combine the kohlrabi, carrots, and raisins with the dressing.
- Serve immediately or store in the fridge for up to 24 hours, being sure to mix immediately before serving.