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

Course Side Dish
Keyword Apple Cider Vinegar, Carrot, Carrots, Dijon Mustard, Kohlrabi, Oil, Vegan, Vegetable Oil, Vegetarian
Dietary Need Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 81kcal
Author Recipe from: The Spruce Eats

Equipment

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

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

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

Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 250mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6796IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg