This kohlrabi slaw with potatoes is a quick and easy way to use up your kohlrabi and enjoy a nutrient-dense side dish. You can make this for a summer dinner party or bring it to a lunch picnic at the river. Be sure to make the homemade honey mustard dressing to go with it!
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COOKING WHAT’S IN SEASON
Every season I look forward to new food and flavors. Although we have most everything available at the grocery store, I try to focus on seasonally available foods. In the summertime I love cooking zucchinis, salmon, and eating lots of fresh fruit.
This summer I decided to participate in our local CSA program. CSA stands for Community Supported Agriculture, and it is basically a commitment to buying from your local farmers. Basically, you pay a fee up front and they agree to give you some of their crop every week from, say, June to October.
Participating in CSA doesn’t mean I won’t have to go to the grocery store anymore, but it does mean that I will get some surprising food that I wouldn’t probably buy otherwise. I really wanted to do the CSA to be challenged and branch out with my cooking.
So this week when I got kohlrabi as part of my CSA pick-up, my first thought was not “I am going to whip up a delicious kohlrabi slaw with potatoes.” Honestly, my first thought was, “what in the world is that?”
WHAT IS KOHLRABI?
Kohlrabi is a vegetable, and pretty unique in its taste and texture. If I had to compare it to something I would say it’s similar to broccoli or celery – it is in the same family as broccoli, kale, Brussels sprouts, and cabbage. But again, it’s more of its own taste.
HEALTH BENEFITS OF KOHLRABI
Kohlrabi is delicious, super easy to prepare and loaded with healthy nutrients. Notably, it’s one of the top vitamin C foods, with more than 100 percent of your daily vitamin C needs in just one cup of kohlrabi. Research has shown that the phytochemical content of kohlrabi makes it a powerhouse when it comes to fending off cancer, diabetes and high cholesterol while improving liver and kidney function. (source)
Another great thing about kohlrabi: it is rich in folate, which is an important nutrient for pregnant women because it can help prevent some birth defects. Additionally, kohlrabi is also rich in carotenoids and other antioxidants. Carotenoids protect the tissues in your body from free radical damage that can lead to serious diseases. (source)
Health benefits aside, here are a few other reasons we like kohlrabi:
◦ It lasts a long time in the fridge (up to several weeks depending on how fresh it is when you buy it)
◦ Can be eaten raw or cooked, so the possibilities for recipes are almost endless
◦ The light and crunchy texture is perfect summer salads or just a snack
◦ Easy to find at farmers markets, at least in our area
VARIATIONS ON THIS RECIPE
Today I’m preparing this kohlrabi slaw with potatoes to go alongside seasoned ground pork and onion, sautéed on the cast iron skillet. Any meat choice would be a good pairing with this recipe – try my cast iron steaks!
We’re also adding mixed nuts & seeds, sliced tomatoes, and honey mustard to this salad. Here are a few other topping ideas if you have them:
- Other raw vegetables, like celery, cucumbers, peppers, or a handful of mixed greens
- Dried fruit (the mixed nut blend we love has dried cranberries in it)
- Cooked beans and/or corn
- Shredded cheese
- Crumbled tortilla chips
- Herbs such as parsley, mint, basil, or dill
- Avocado
TOOLS NEEDED
Cutting board
Baking Tray
Parchment Paper
Cutting Knife
Large mixing bowl
Cheese grater
Immersion blender (for honey mustard)
INGREDIENTS
2 heads of kohlrabi, shredded
4 small to medium size golden potatoes, thinly sliced
Half a cup (about 10) small cherry or grape potatoes, sliced
Mixed nuts of choice (we love this blend)
Avocado oil
Salt, pepper, and seasoning of choice (we like this seasoning blend)
Honey mustard dressing:
1/2 cup yogurt
1/4 cup mayo (I prefer an avocado oil based mayo, like this one)
2 tablespoons each of Dijon mustard and raw honey
1/2 teaspoon each of salt, garlic powder, onion powder
Fresh cracked pepper to taste
Combine with an immersion blender or whisk
HOW TO COOK KOHLRABI SLAW
Preheat oven to 450 degrees F.
Add the chopped potatoes to a large bowl and drizzle with avocado oil, salt, pepper and desired seasonings. We like Kinder’s ‘The Blend,’ a mix of salt, pepper, and garlic seasoning.
Line a baking sheet with parchment paper and roast potatoes at 450 for about 15 minutes, until the edges turn golden brown but not burnt.
Meanwhile, prepare the kohlrabi. Peel or cut off the outer skin and use a cheese grater to shred it up.
Cut up tomatoes and any other vegetables you want to add to the slaw. Today we are just keeping it simple with the ingredients we have on hand.
Let potatoes cool while you prepare the simple honey mustard dressing: add all ingredients to a wide mouth mason jar and combine with an immersion blender or whisk.
Toss the potatoes, kohlrabi, nuts, tomatoes, and honey mustard dressing in a large bowl. Serve right away. If preparing for later, save the ingredients in separate containers and toss before serving (this prevents everything from getting soggy).
Enjoy!
FAQ
WHAT GOES WELL WITH KOHLRABI?
All types of meat go really well with kohlrabi. If you are a vegetarian, quinoa is a delicious grain to enjoy with kohlrabi. Mustard, cilantro, dill, garlic, and salt are perfect complementary flavors. And there are so many vegetables that would pair well with kohlrabi! Try mushrooms, fennel, spinach, turnips, bean sprouts, or corn. Lemon and apples are wonderful too! Use my kohlrabi slaw with potatoes recipe as a guide, and experiment with other ingredients each time you make it.
ARE KOHLRABI GREENS EDIBLE?
Absolutely! They can be cooked like spinach, or thinly sliced and added raw to salad.
DO I HAVE TO PEEL KOHLRABI?
Definitely – whether you are cooking kohlrabi or eating it raw, you will want to remove the tough, fibrous outer layer.
MORE SUMMER RECIPES FROM THE HOMESTEAD
Homemade tomato sauce with garden fresh tomatoes
How to make sautéed kale florets
Make it from scratch – iced vanilla latte
Summer Kohlrabi Slaw with Potatoes
This summer kohlrabi slaw with potatoes is full of flavor and packed with nutrients and health benefits. Enjoy this as a side dish or on its own for a delicious healthy snack.
Ingredients
Kohlrabi Slaw
- 2 heads of kohlrabi, shredded
- 4 small to medium size golden potatoes, thinly sliced
- 1/2 cup (about 10) small cherry or grape potatoes, sliced
- Mixed nuts of choice
- 2 tbsp Avocado oil
- 1 tsp each salt and pepper, to taste
- Seasoning of choice (optional)
Honey Mustard
- 1/2 cup yogurt
- 1/4 cup mayo (I prefer an avocado oil based mayo, like this one)
- 2 tbsp dijon mustard
- 2 tbsp raw honey
- 1/2 tsp each salt, garlic, powder, and onion powder
- fresh cracked pepper to taste
- Combine the above in a glass jar with an immersion blender or whisk
Instructions
- Preheat oven to 450 degrees F.
- Add the chopped potatoes to a large bowl and drizzle with avocado oil, salt, pepper and desired seasonings. We like Kinder’s 'The Blend,' a mix of salt, pepper, and garlic seasoning.
- Line a baking sheet with parchment paper and roast potatoes at 450 for about 15 minutes, until golden brown but not burnt.
- Meanwhile, prepare the kohlrabi. Peel or cut off the outer skin and use a cheese grater to shred it up.
- Cut up tomatoes and any other vegetables you want to add to the slaw. Today we are just keeping it simple with the ingredients we have on hand.
- Let potatoes cool while you prepare the simple honey mustard dressing: add all ingredients to a wide mouth mason jar and combine with an immersion blender or wooden spoon.
- Toss the potatoes, kohlrabi, nuts, tomatoes, and honey mustard dressing in a large bowl. Serve right away and enjoy!
- Note: If preparing for later, save the ingredients in separate containers and toss before serving (this prevents everything from getting soggy).
Notes
Note: If preparing for later, save the ingredients in separate containers and toss before serving (this prevents everything from getting soggy).
Other toppings that would go perfect with this:
⁃ Other raw vegetables, like celery, cucumbers, peppers, or a handful of mixed greens
⁃ Dried fruit (the mixed nut blend we love has dried cranberries in it)
⁃ Cooked beans and/or corn
⁃ Shredded cheese
⁃ Crumbled tortilla chips
⁃ Herbs such as parsley, mint, basil, or dill
⁃ Avocado
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