Meet Your New Favourite Slaw!
Ever walked past that curious-looking sputnik of a vegetable in the produce aisle? That’s kohlrabi, and it’s about to become your new obsession! If you’ve never tried it, imagine a delightful flavour that sits somewhere between crisp cabbage and a mild, sweet radish. In this recipe, we’re letting it shine raw, creating a slaw with an unbeatable crunch. The sweet and tangy dressing, crisp apple, and sharp gherkins make for a vibrant, refreshing salad that’s perfect for any season. It’s a fantastic side for a hearty veggie burger or some grilled halloumi, where its crunch provides the perfect contrast.
Ingredients
• SERVES 4
• 80ml / 1/3 cup sunflower oil
• 2 tbsp cider vinegar
• 50g / 1/4 cup brown sugar, packed
• Sea salt and freshly ground black pepper, to taste
• 1 medium kohlrabi, about the size of a tennis ball
• 10 small gherkins
• 2 tart apples, such as Braeburn or Granny Smith
• 6 stems fresh chives
Instructions
1. First, prepare the dressing. In a large bowl, whisk together the sunflower oil, cider vinegar, and brown sugar. Season generously with salt and pepper. Set aside, stirring occasionally, to allow the sugar to fully dissolve while you prep the other .2. Prepare the kohlrabi. Trim the top and bottom, then use a sharp knife or a sturdy vegetable peeler to remove the tough outer skin. Slice the kohlrabi into thin 5mm / 1/4-inch rounds, then stack the rounds and slice them into thin matchsticks.3. Add the kohlrabi sticks to the bowl with the dressing and toss to coat. This will start to slightly soften the kohlrabi and infuse it with flavour.4. Slice the gherkins into thin rounds and add them to the bowl. Core the apples (leaving the skin on for colour and texture) and slice them into thin wedges or matchsticks. Immediately add the apples to the bowl and mix gently to coat them in dressing, which will prevent them from browning.5. Using a pair of kitchen scissors, finely snip the chives directly into the bowl. Give everything one final, gentle toss to combine.6. Serve immediately for the best texture and crunch. This salad is best enjoyed fresh as the apples will soften over time.
Nutritional Information
• Nutritional NotesThis vibrant slaw is a powerhouse of nutrients! Kohlrabi is exceptionally high in Vitamin C, an essential antioxidant, and a great source of dietary fiber, which is fantastic for digestive health. The apples add more fiber and a touch of natural sweetness. This recipe is naturally gluten-free and dairy-free.
Pro Tips
• Pro-Tips for Perfect Kohlrabi Slaw
• For perfectly uniform kohlrabi and apple matchsticks, use a mandoline slicer. Just be sure to use the safety guard!
• Don’t have cider vinegar? White wine vinegar makes a great substitute, offering a slightly different but equally delicious tang.
• You can prepare the dressing and julienne the kohlrabi a few hours in advance. Store them in separate airtight containers in the fridge and combine with the apples just before serving to maintain maximum crunch.
• This slaw pairs beautifully with rich, creamy flavours. Try serving it alongside a grilled halloumi sandwich, a savory goat cheese tart, or your favourite veggie burger.
FAQ
Q: What vegetarian protein can I add to make this a full meal
A: This slaw is a fantastic base for a more substantial meal. To add protein, consider tossing in a cup of cooked chickpeas or some crispy baked tofu. For extra crunch and healthy fats, sprinkle with toasted sunflower seeds, pumpkin seeds, or chopped walnuts. It’s also excellent served alongside grilled halloumi or your favourite veggie burger as suggested.
Q: What are the best vegetarian main courses to serve with this slaw
A: The slaw’s crisp, tangy profile cuts through rich flavours beautifully. Beyond veggie burgers and grilled halloumi, try serving it with a savory lentil loaf, black bean patties, or alongside a creamy goat cheese tart. It also provides a refreshing contrast to hearty dishes like a mushroom and ale pie or a cheesy vegetable gratin.
Q: Can I prepare this slaw ahead of time for meal prep
A: Yes, you can do some prep in advance to save time. You can prepare the dressing and julienne the kohlrabi a few hours beforehand. Store them in separate airtight containers in the refrigerator. For the best texture and to prevent the apple from browning, it’s crucial to combine all the ingredients and toss them together just before you plan to serve it.
Q: Is there a substitute for the brown sugar in the dressing
A: Absolutely. If you’d like to avoid brown sugar, you can substitute it with an equal amount of maple syrup or agave nectar for a similar sweet-tangy balance. For a less sweet dressing, you can simply reduce the amount of sugar or omit it entirely for a sharper, more vinegar-forward flavour that’s still delicious.
