This tasty Kohlrabi Slaw is made with mango and avocado for an easy and healthy kohlrabi recipe you can make for your next picnic or outdoor gathering.
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I belong to a Community Supported Agriculture (CSA) group which means I get a bag of fresh organic vegetables every week in the summer. Sometimes my delivery includes vegetables I am not very familiar with, like the kohlrabi I got last week.
What is kohlrabi?
Kohlrabi is a vegetable in the same family as cabbage, broccoli and cauliflower. It is kind of strange looking and resembles a turnip. In fact the name “kohlrabi” actually means turnip cabbage. It is popular in Germany and also in parts of Asia like India and Vietnam. Kohlrabi is easy to grow and grows quickly, so it is a great vegetable for a cold climate with a short growing season, like the climate in upstate NY.
What does kohlrabi taste like?
To me kohlrabi tastes a lot like cabbage or broccoli stem, although it is a little bit sweet. It is very versatile and just like cabbage you can eat it raw or cook it. Since it is used frequently in India it is perfect for a curry, like this Kohlrabi Potato Curry, or just roasted in the oven. I decided to use it like cabbage to make a Kohlrabi Slaw.
This Kohlrabi Slaw is a spicy Mexican themed slaw. You could just use the kohlrabi in place of cabbage in coleslaw, but I wanted to make something a little more exciting with a bit of a bite. So I peeled and shredded the kohlrabi, and it with combined with some shredded Savoy cabbage for the base of the recipe.
Then I mixed in diced mango and half of a jalepeno pepper to add sweetness and a spicy bite.
I topped the slaw off with a dressing made from avocado combined with cilantro, lime juice and seasoning. I just whirled all the ingredients together in a food processor to make a thick and creamy dressing.
This Kohlrabi salad makes a nice change from standard summer picnic fare, so give it a chance and try something new and different!
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Peel and shred the kohlrabi and shred the cabbage,
Chop the mango and jalepeno and gently toss them with the kohlrabi and cabbage in a bowl.
Add all the remaining ingredients - avocado, cilantro, lime juice, honey, cumin, salt and olive oil - in a food processor or blender and mix well.
Pour the dressing over the kohlrabi, cabbage and mango mixture and serve.
Nutrition facts are estimates.
- I used Savoy cabbage because that is what I had in my refrigerator. You could use regular cabbage or use all kohlrabi if you have enough bulbs.
- If you like a spicy salad use the whole jalepeno.