Slaw is not popular among my social crowd. What revolted me about slaw the most, especially store bought slaw, is that the grated cabbage and assorted vegetables were practically drowning in mayonnaise. That is partially the reason why I sometimes seek a mayo-free recipe. Salads and slaw are meant to be healthy, light, and delectable; not heavy and caloric. I was in need of a salad recipe similar to that of coleslaw but more Hubby-friendly. For instance, hubby claims that eating raw cabbage upsets his digestive system. I willingly omitted shredded cabbage from this recipe. He generally doesn’t take a particular interest in any type of slaw for that matter. I somehow managed to persuade him to give this carrot kohlrabi slaw recipe a try. We both are salad fanatics but a diversion from the routine garden salad is always welcome from time to time. Speaking of cabbage, kohlrabi is a member of the cabbage family that’s firm and round — not a leafy head. It’s crisp and juicy and makes a fantastic creamy slaw. The biggest concern that people have towards kohlrabi is its bitter flavors when raw. A while ago, I helped myself to a couple of raw kohlrabi slices at an event. They begged for a dipping. Luckily, there was a bowl of ranch salad dressing in the vicinity of the kohlrabi slices and I helped myself to a generous amount of those. Likewise, citrus vinaigrette is necessary for making a delightful salad out of kohlrabi and shredded carrots. Grated carrot salad is ubiquitous in France. I find that adding kohlrabi to the mix really improved the flavors with its peppery, crisp edge. This slaw may taste different but it practically goes well with anything. This recipe makes a perfect slaw for a light lunch or as a healthy side to sandwiches or burgers. You can also sprinkle in some goat cheese if you like. I thought about adding toasted walnuts and dried cranberries but those ingredients were vetoed. You can guess by whom. But I will leave those options available for you.
For this recipe, you will need:
- 2 bulbs of kohlrabi peeled and shredded
- 4 carrots peeled and shredded
- 3 scallions thinly sliced
- 3 tablespoons of walnut oil or olive oil
- Juice from one small lemon
- Juice from one orange
- 1 tablespoon of honey
- 1 tablespoon of whole grain or Dijon-style mustard
- 3 tablespoons of fresh dill
- 1/3 teaspoon of ground pepper
- 1/2 cup of walnuts (optional)
- 1/2 cup of dried cranberries (optional)
Toss all ingredients together in a large bowl. Cover and refrigerate for at least 15 minutes to allow flavors to blend. Season to taste with, pepper and honey. Serve cold. To toast the walnuts, bake them on a sheet pan in a 350°F oven for about 10 minutes until fragrant.
Yields 4-6 servings