Kohlrabi, Carrot and Beet Slaw
Kohlrabi is one of those vegetables you don’t see around much. It’s not on a ton of menus, and you can’t typically find it at most grocery stores.
I first made a kohlrabi salad a year ago when I saw the vegetable for sale at the farmers market. And then I didn’t see another kohlrabi for sale until this month … again, at the farmers market. I snatched one up quickly, knowing it could be another year before I had the opportunity to do so again.
I had already planned a slaw for that night—a raw salad made with shredded beets and carrots and tossed with a vinaigrette. Rather than think of something new, I decided to just toss the kohlrabi in with the beet/carrot slaw.
Kohlrabi has a mild flavor—kind of like fennel, but not nearly as anise-tasting. It’s more like a crunchy cabbage.
Neko typically loves beets and carrots, but she had only had the former cooked, so I didn’t know how she’d feel about the slaw. And I certainly didn’t know what she’d think about the kohlrabi. But her excitement started as soon I pulled out the food processor. Neko is a button-pushing fool, so I let her help me shred each individual veggie and put them in their own bowls so they could be ready for tossing together at the last second.
I named each of the vegetables as we worked, and Neko strung the words together to form a chant that she repeated as I prepared the rest of our dinner. “Kohlrabi! Carrots! Beets!”
Neko dove into the salad so excitedly that I wish I had fresh kohlrabi available more often. It feels amazingly healthy to eat raw vegetables, and even better to watch your child do so happily.
The beets start to turn everything red as soon as you combine the ingredients, so it’s a good idea to shred the vegetables separately and wait until the last possibly moment to toss them all together. Unless you don’t mind being able to tell the beet pieces from the kohlrabi and carrots, of course.
Kohlrabi, Beet and Carrot Slaw
½ lb. carrots (about 3 large carrots)
1 kohlrabi bulb
1 lb. beets (about 3 medium beets)
½ T. Dijon mustard
1 T. red wine vinegar
½ tsp. celery seeds
¼ tsp. sugar
½ tsp. salt
¼ cup extra virgin olive oil
fresh cracked black pepper
In a food processor with the grater blade, shred the kohlrabi bulb, then transfer kohlrabi to a small bowl. Peel the carrots and shred them as well, then transfer them to their own bowl. Peel beets and shred in the food processor, placing them in their own bowl as well.
Make the vinaigrette by whisking the mustard, vinegar, celery seeds, sugar and salt together in a small bowl, then drizzling in the olive oil and whisking till combined. Taste the dressing and season with additional salt and fresh cracked black pepper to taste.
Just before serving, toss the kohlrabi, beets and carrots together in a large bowl and drizzle enough of the vinaigrette over the vegetables to just moisten them. Serve immediately.