Kohlrabi and Apple Slaw

Growing Kohlrabi: A Garden Adventure

As a passionate gardener and food enthusiast, I’m always on the lookout for new and exciting plants to grow in my garden. This spring, while browsing through the Lexington Farmers Market, I stumbled upon some kohlrabi plants. Intrigued by their unique appearance and familiarity of their taste, I decided to be adventurous and give them a try in my backyard garden. I live in planting zone 6b, which provides the perfect conditions for a variety of cool-weather crops. I started with just four kohlrabi plants, nestled them into my garden, and embarked on a new gardening journey that led to making this kohlrabi and apple slaw.

The experience of growing kohlrabi for the first time was both educational and rewarding. Watching the peculiar bulbs swell and thrive in my garden sparked a sense of accomplishment and curiosity. Kohlrabi turned out to be quite easy to cultivate, thriving in the temperate climate and requiring minimal care. My only significant battle was with slugs, which seemed to have an insatiable appetite for the tender kohlrabi leaves. However, with some diligent monitoring and a few organic slug deterrents, I managed to keep them at bay.

This adventure in gardening not only expanded my culinary horizons but also reinforced the joy of trying something new. I encourage every home gardener to step out of their comfort zone and plant something they’ve never grown before. You might be surprised at the delightful discoveries waiting to be unearthed in your own backyard!

Why I love this Kohlrabi and Apple Slaw Recipe

Kohlrabi and apples make a delightful pairing in slaw because of their complementary textures and flavors. The crispness of kohlrabi mirrors the crunch of a fresh apple, creating a satisfying mouthfeel. Moreover, the mild, slightly peppery taste of kohlrabi provides a wonderful contrast to the sweet and tart flavor of apples. This combination results in a balanced and refreshing dish that is both flavorful and nutritious.

The pairing also works well because both kohlrabi and apples absorb flavors beautifully, allowing them to meld with the dressing and other ingredients in the slaw. The natural sweetness of the apple helps to mellow out the kohlrabi’s slight sharpness, making the overall taste more harmonious.

What is Kohlrabi?

Kohlrabi, often referred to as the German turnip, is a cruciferous vegetable that belongs to the Brassica family. This family also includes broccoli, cauliflower, and cabbage. Its name comes from the German words “kohl” meaning cabbage and “rabi” meaning turnip. It’s a bulbous vegetable, which comes in both green and purple varieties. It has a crisp texture and a mild, slightly sweet flavor that is perfect for this slaw recipe!

Kohlrabi is a versatile vegetable that can be eaten raw or cooked. The bulb is typically peeled and then sliced, diced, or grated, while the leaves, which are also edible, can be used similarly to kale or collard greens. Nutritionally, kohlrabi is a powerhouse, rich in vitamin C, potassium, and fiber, making it a great addition to a healthy diet.

How to Prepare Kohlrabi for Slaw

Preparing kohlrabi for slaw is straightforward. Here’s a step-by-step guide:

1. Selecting Kohlrabi: Choose firm, unblemished bulbs with fresh, green leaves if they are still attached. The smaller bulbs are usually more tender and less fibrous.
2. Washing: Rinse the kohlrabi thoroughly under running water to remove any dirt or debris.
3. Peeling: Use a vegetable peeler or a paring knife to remove the tough outer layer of the kohlrabi bulb. The skin can be quite thick, especially on larger bulbs, so ensure you peel it away completely.
4. Grating: For slaw, kohlrabi is best when grated. You can use a box grater or a food processor with a grating attachment to achieve the desired texture.
5. Slicing: If you prefer a chunkier slaw, you can also thinly slice the kohlrabi using a mandoline or a sharp knife. For this recipe, I went with a julienne cut to make the slices look like matchsticks. Here’s a helpful tutorial on The Kitchn.

What Can I Use as a Substitute for Kohlrabi?

If you can’t find kohlrabi or simply want to try a variation, there are several substitutes that can work well in slaw:

1. Cabbage: Since kohlrabi is part of the cabbage family, shredded green or red cabbage is a natural substitute. It offers a similar crunch and slightly peppery taste.
2. Turnips: Raw turnips can mimic the crisp texture of kohlrabi. They have a slightly stronger flavor but work well in slaws.
3. Radishes: For a spicier kick, radishes can be a good alternative. They add a peppery flavor and crunchy texture.

Where and When Can I Buy Kohlrabi?

Kohlrabi is available in many grocery stores, particularly those with a decent variety of fresh produce like Whole Foods and/or Trader Joe’s. It’s often found in the cooler months, as it is a cool-season crop. So think early spring or late fall. Here’s when and where you can typically find it:

1. Farmers’ Markets: Kohlrabi is a common sight at farmers’ markets, especially during its peak seasons in spring and fall. Buying directly from local farmers can also ensure you’re getting fresh, high-quality produce.
2. Grocery Stores: Look for kohlrabi in the produce section, often near other root vegetables or cabbages. Organic markets and specialty grocery stores may have it more consistently.
3. Growing Your Own: If you have a garden, kohlrabi is relatively easy to grow. It thrives in cooler weather, so planting in early spring or late summer can yield a good harvest. Plus, home-grown kohlrabi can be incredibly rewarding and ensures you always have fresh produce on hand.
   • Here’s a helpful article with companion plants for kohlrabi.

Kohlrabi and Apple Slaw Recipe

Now that we’ve covered all the essentials about kohlrabi, let’s dive into a refreshing kohlrabi and apple slaw recipe. This slaw is perfect for a light lunch, a picnic side dish, or a topping for tacos and sandwiches.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

• 2 medium kohlrabi bulbs, peeled and julienned
• 2 apples (Granny Smith or Honeycrisp work well), cored and julienned
• 1 small shallot, finely diced
• 1/4 cup olive oil
• 1/4 cup mayo
• 2 tablespoons white balsamic vinegar
• 1 1/2 tablespoon stone ground mustard
• 1 or 2 garlic cloves, minced
• 3 tablespoons fresh herbs (such as parsley, basil and/or dill), finely chopped
• Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: Prepare the Kohlrabi and Apples

Peel the kohlrabi bulbs and julienne.

Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.

Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: Make the Dressing

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.

Season with salt and pepper to taste.

STEP 3: Combine and Toss

Pour the dressing over the kohlrabi and apple mixture.

Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: Chill and Serve your Kohlrabi and Apple Slaw

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.

Give it a final toss before serving.

Serving Suggestions for Kolhrabi and Apple Slaw:

• Serve this kohlrabi and apple slaw alongside grilled meats, fish, or tofu for a refreshing contrast.
• Use it as a crunchy topping for fish tacos or pulled pork sandwiches.
• Enjoy it as a light and healthy lunch on its own or with a slice of crusty bread.

All in All

Kohlrabi may not be the most common vegetable in your kitchen, but it’s certainly worth exploring. With its unique flavor, crunchy texture, and nutritional benefits, kohlrabi can be a wonderful addition to your culinary repertoire. This kohlrabi and apple slaw is just one way to showcase its versatility, offering a refreshing and delicious dish that’s perfect for any occasion. So next time you’re at the market or planning your garden, consider giving kohlrabi a try – your taste buds will thank you!

If you like kohlrabi, you most likely enjoy turnips too. Check out my recipe for Mashed Turnips and Potatoes.

Kohlrabi and Apple Slaw

Kohlrabi and apples make a delightful pairing in slaw because of their complementary textures and flavors. The crispness of kohlrabi mirrors the crunch of a fresh apple, creating a satisfying mouthfeel. Moreover, the mild, slightly peppery taste of kohlrabi provides a wonderful contrast to the sweet and tart flavor of apples. This combination results in a balanced and refreshing dish that is both flavorful and nutritious.

5 from 1 vote

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Prep Time 20 minutes mins

Servings 6

Ingredients

  

• 2 medium kohlrabi bulbs peeled and julienned
• 2 apples Granny Smith or Honeycrisp work well, cored and julienned
• 1 small shallot finely diced
• 1/4 cup olive oil
• 1/4 cup mayo
• 2 tablespoons white balsamic vinegar
• 1 1/2 tablespoon stone ground mustard
• 1 or 2 garlic cloves minced
• 3 tablespoons fresh herbs such as parsley, basil and/or dill, finely chopped
• Salt and pepper to taste

Instructions

 

STEP 1: PREPARE THE KOHLRABI AND APPLES

• Peel the kohlrabi bulbs and julienne.
• Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.
• Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: MAKE THE DRESSING

• In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.
• Season with salt and pepper to taste.

STEP 3: COMBINE AND TOSS

• Pour the dressing over the kohlrabi and apple mixture.
• Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: CHILL AND SERVE YOUR KOHLRABI AND APPLE SLAW

• Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
• Give it a final toss before serving and garnish with additional herbs, if desired.