A large white bowl filled with carrot and kohlrabi slaw with a white sauce and lemon wedges in the background.

Carrot and Kohlrabi Slaw

Recipe from: The Spruce Eats

Ingredients 

  • 2 bulbs Kohlrabi
  • 4 Carrots
  • 3 Tablespoons Vegetable Oil
  • 2 Tablespoons Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • ½ teaspoon Salt
  • Ground Black Pepper To taste

Equipment

  • Vegetable Peeler
  • Paring Knife
  • Large Bowl
  • Box Grater

Instructions

  • Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but you'll have better luck with a paring knife for the kohlrabi. Trim the tops and bottoms of the kohlrabi. Set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel. Set the peeled vegetables aside.
  • In a large bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you'd like.
  • Using the large holes on a standing box grater, grate the kohlrabi and carrots into the large bowl.
  • Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

Nutrition

Nutrition Facts
Carrot and Kohlrabi Slaw
Amount per Serving
Calories
 
81
Calories from Fat 63
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
250
mg
11
%
Potassium
 
139
mg
4
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
6796
IU
136
%
Vitamin C
 
3
mg
4
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple Cider Vinegar, Carrot, Carrots, Dijon Mustard, Kohlrabi, Oil, Vegan, Vegetable Oil, Vegetarian