Kohlrabi Carrot and Apple Slaw – a delicious, crunchy salad, that is full of flavor. Great as a side dish, in the lunchbox or for a fall party.
There are some vegetables that I really enjoy, but don’t think to use all that often, such as kohlrabi. Kohlrabi consists of both a bulb and greens, the bulb can be eaten either raw or cooked and has a wonderful flavor, kind of like a cross between a cabbage and a turnip.
Fittingly, the name kohlrabi comes from the German word kohl (cabbage) and Swiss German word rabi (turnip). Kohlrabi is also an excellent source of antioxidants, potassium and vitamin C.
Our neighbors, here in Carlisle, have a wonderful vegetable garden. And we are the lucky recipients of it’s bounty. Recently, my neighbor gave me a kohlrabi bulb. I was delighted, I love kohlrabi, but as I mentioned earlier, don’t think to use them that often.
A Play on Coleslaw
Since kohlrabi has a taste similar to cabbage, I decided to make a play on coleslaw. I used kohlrabi instead of cabbage, as well as carrots. Since it’s apple season, I included apples, as well as some walnuts and raisins.
The resulting Kohlrabi Carrot and Apple Slaw was so good. The tangy kohlrabi is balanced nicely by the sweetness from the carrots, apples and raisins. The nuttiness from the walnuts complements it all. Altogether, this salad is delicious and full of flavor.
We enjoyed this flavorful Kohlrabi Carrot and Apple Slaw along with some pulled pork for dinner. Leftovers were a delicious, crunchy accompaniment to sandwiches for lunch.
This colorful Kohlrabi Carrot and Apple Slaw would be a great side dish to a variety of entrees, it is also a wonderful addition to the lunchbox or a fall party.
Do you have a favorite kohlrabi recipe? Let me know in the comments below!