Kohlrabi Coleslaw


Kohlrabi Coleslaw | Paleo + LifeSummer weather has hit with a vengeance. The air is hot like molten rock, the coffee shops are running out of lemonade and I am wilting away like the delicate flower I am known to be. (Snort.)** So much for that mercurial June weather I spoke of last week! July is in the house and it is not kidding around.

So what’s a wilting flower to do? Why, send her spouse outside to work the grill while she stays indoors to make a refreshingly cool side dish, of course. Coleslaw to the rescue!

This ‘slaw is awesome for three reasons: it requires exactly no use of the stove, it is incredibly quick to make, and is dead easy. It takes less than 15 minutes of work, even if you are a slow cook, or are constantly interrupted like me. Best of all, coleslaw is a great way to use one of my favorite veggies: kohlrabi.

Kohlrabi | Paleo + Life
I will write a more extensive post later but in brief: kohlrabi looks like something out of a Dr. Seuss story — especially the purple variety — and tastes a bit like the love child of cabbage and broccoli. You can eat it raw or cooked, and you don’t have to peel it. I hear it freezes well, though I’ve never had the chance to try that: it is always gobbled up lickety-split around here. It is nice and firm, so it stays crunchy in a slaw, even after being held in the fridge overnight.

Kohlrabi Coleslaw


  • Two knobs of kohlrabi
  • Four carrots
  • One large shallot
  • 1 tablespoon dill weed
  • 1 cup chopped walnuts
  • Salt and pepper
  • 1/2 cup homemade mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1-2 tablespoons coconut milk (or milk of your choice)


  1. Wash kohlrabi and carrots. Slice off any dry, rough bits; cut the kohlrabi into about six rough chunks. Using a food processor with a shredding blade, shred the kohlrabi. Place into a large mixing bowl.
  2. Using the food processor again, shred the carrots and add them to the mixing bowl.
  3. Peel the shallot. With a chef's knife, slice into thin rounds, and add to the vegetable mixture.
  4. Add the dill weed, chopped walnuts and salt and pepper to taste. Set aside.
  5. In a separate small bowl, stir together mayonnaise, apple cider vinegar and 1 tablespoon of milk; the mixture should be about the consistency of skim milk. (If your mayo is especially thick, you may need to add another tablespoon.) Pour over the veggie mixture; stir thoroughly.
  6. Refrigerate mixture for at least 1 hour to let the flavors meld, then serve. If desired, garnish with more chopped walnuts and a dusting of dill.

** And when I say wilting like a delicate flower, I mean cursing like a sailor about being too bleeping sweaty to live.

Related Posts Plugin for WordPress, Blogger...

One thought on “Kohlrabi Coleslaw

  1. Pingback: Spiced Summer Burgers | paleo + life

Leave a Reply

Your email address will not be published. Required fields are marked *