Kohlrabi and Cabbage Slaw (recipe)

Sort of funny last week. The menu had me making Chicken Tikka Masala on Wednesday night, along with Kohlrabi Slaw, but I had a total brain fart when I went to make dinner and threw a cup of salsa in with the chicken thighs in the slow cooker, and put together a pot of Rancho Gordo beans, and tortillas, guacamole and sour cream and called it dinner. Oh well.

The best part was the Kohlrabi Slaw. We tried a turnip and kohlrabi slaw a couple weeks ago, which was good. We were still getting a couple heads of kohlrabi each week, and my family does enjoy a good slaw (not so much the girl child, though, I think the texture is too much for her) so Foodily helped me find another slaw recipe. Starting with the recipe on The Kitchn, I made a couple modifications worth creating a post about.

Kohlrabi and Cabbage Slaw

Quick and easy to throw together. Let sit for a couple hours for best results.


  • 2 Kohlrabi, peeled and shredded
  • 1/2 small head of purple cabbage, shredded
  • 4-5 spring carrots, shredded
  • Small handful dried cranberries
  • Smaller handful currants
  • Small can crushed pineapple
  • 1/4 cup mayonaise
  • 1 TBS cider vinegar
  • 1 TBS honey
  • Salt and Pepper to taste
  1. Toss kohlrabi, cabbage, carrots, cranberries, currants and pineapple together in large bowl.
  2. Mix mayonaise, vinegar, and honey together. Pour over vegetables and toss. Add salt and pepper to taste.
  3. Chill several hours.

Preparation time: 20 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 6

5 :  ★★★★★ 1 review(s)

Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.