Kohlrabi is a really interesting vegetable. Not only does it look like something out of a Star Wars movie, but it also has really unique textures. On the outside is a thick, green skin like that of a cabbage, along with some odd-looking tendrils. And inside the white meat is soft and sweet, almost like an apple. These traits set it up nicely for a lot of uses: pureed in a stew, shaved onto a salad, or, as I’ve done here, sliced up into a slaw.
Since kohlrabi is somewhat sweet I thought I’d pair it with some spicy flavors to balance it out. This recipe uses Fresno peppers, which are on par with the jalapeno as far as heat goes—not overwhelming or anything. And the chili-lime dressing works to add a little more of both through chili powder and agave. All of this works well together to provide a great tasting side dish that’s really refreshing.
Two notes: if you can’t find kohlrabi at your local grocery store or farmers’ market, you can sub in apples (or even turnips if you don’t want an overwhelming sweetness). And also, this slaw makes a great variation on the topping for these Brussels sprouts tacos.
However you end up making this recipe I think you’re going to like it. So please do tag @nutfreevegan on social media when you post photos so I can see how it went.
- ¼ cup olive oil
- juice from 2 limes
- 1 Tbsp. agave
- 1 clove garlic, minced
- ½ tsp. cumin
- 1 tsp. chili powder
- ¼ tsp. salt
- 1 cup kohlrabi, cut into matchsticks
- 1 cup purple cabbage, sliced thin
- 1 fresno pepper (or jalapeño), sliced thin
- ¼ cup cilantro, chopped
- Mix oil, lime juice, agave, garlic, cumin, chili powder and salt together in a large bowl.
- Add in remaining ingredients and toss to coat. Serve right away or store, refrigerated, for up to three days.