Southern Style Kohlrabi Slaw is a Simple Summer Salad

This Southern Style Kohlrabi Slaw is a simple tangy sweet creamy concoction with a little spice kick to keep it interesting.

My little brother, Chef Michael, came to visit last week and insisted on cooking for me. My fridge is still stuffed with amazing food, including this Kohl-Slaw. He was about to buy a head of cabbage to make it as he usually does when I reminded him about the 4 pound kohlrabi I had from Harvest2U (our local CSA).

About Kohlrabi
Kohlrabi are a hybrid of cabbage developed in colder European climates. They are usually the size of softballs, but the local farm that grows these organic beauties has given us monster sized ones the last few years. I made some Garlic Kohlrabi Pickles with this 5 pound one.

And I am thinking of substituting it for the cauliflower in the Giardiniera recipe with the 8 pound one on my counter.

Check Harvest2U if you need more ways to use this deliciously healthy and versatile vegetable.

Tips for Making Coleslaw

You can add carrots and/or onions if you feel the need, but my brother uses only cabbage most of the time in the restaurants with a garnish of carrot for color.

As for the dressing, the amounts may shock you. Yes, he added ¾ cup of vinegar and only a little mayonnaise. This seems like a combination of the traditional mayo based slaw recipe I usually make and this Carolina slaw that has no mayo. It was sweet and tangy and creamy with a nice spicy little kick from the hot sauce.

One trick he taught me about making coleslaw is to only put on enough dressing to coat it. The salt and sugar will draw out the juices from the cabbage/kohlrabi mixing with the dressing as you let it rest. You can always add more dressing before serving if you feel it is needed.

Recipe

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Ingredients

 

• 4 pounds kohlrabi or cabbage
• ½ cup sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 10 shakes hot sauce
• ½ teaspoon ground pepper
• ¾ cup apple cider vinegar
• ¼ cup mayonnaise (more or less: see note)

Instructions

 

• Remove the tough outer peel from the kohlrabi and grate with a food processor or box grater. Or chop the cabbage into shreds. Place into a large bowl.
• In a small bowl, combine all dressing ingredients except mayonnaise and stir to dissolve the sugar and salt.
• Add mayonnaise a tablespoon at a time until it reaches desired consistency.
• Pour ¾ of the dressing over the kohlrabi (or cabbage) and stir to mix. It should barely coat the kohlrabi without a lot still in the bowl. Add the remaining dressing if needed.
• Cover and chill for a few hours (or overnight) to allow the flavors to meld and the kohlrabi to disgorge some of its liquid. Stir and taste before serving. Add remaining dressing if desired and adjust seasonings as needed.

Notes

When my brother makes the dressing he only adds a few tablespoons of mayonnaise making it very thin. If you like your dressing thicker, add more mayo. But you may want to wait until after the salad has set for awhile before doing so. 

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