Katy Elliott

A daily design journal about new england life, home decorating resources, and renovating a 257-year-old house in Marblehead, MA.

Recipe: Kohlrabi, Radish, Carrot, Cabbage Slaw

Posted on | June 23, 2009 | 3 Comments

kohlrabi, carrot, napa cabbage, radish slaw

Last night I made a simple Asian style slaw using my kohlrabi from my weekly farm box. It was pretty good. The Kohlrabi tastes a lot like the ends of broccoli. I hope to get another bunch in the next couple of weeks so I could try roasting it. Above a shot of the slaw from last night that I paired with Steamed Cod with Ginger and Scallions.

p.s. thanks everyone for all your helpful kohlrabi cooking tips!


4 kohlrabi

6 radishes

4 carrots

3 cups chopped napa cabbage

1 cup cilantro


3/4 cup seasoned rice vinegar

4 T. canola oil

1 T. sugar

juice of 1/2 of lime (reserve zest)

Salt and Pepper to Taste

Remove skin of Kohlrabi with a vegetable peeler. Wash all vegetables. Dice kohlrabi, radishes, and carrots using your Cuisinart. Pour into a bowl. Give the veggies a quick toss with your hands. Rough chop napa cabbage and combine. Add 1 cup of cilantro. Stir. Make dressing in small bowl. Whisk. Pour dressing into slaw in stages so that the dressing fully incorporates. Top with salt, pepper, and lime zest. Keep in fridge till time to serve. Enjoy!

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Recipe: Strawberry, Blue Cheese, Walnut, Spinach Salad

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3 Responses to “Recipe: Kohlrabi, Radish, Carrot, Cabbage Slaw”

  1. Rachel
    June 24th, 2009 @ 12:24 pm

    I love slaw of the oil and vinegar variety and this looks like a great twist! Yum.


  2. Kristen Elliott Jones
    June 24th, 2009 @ 12:32 pm

    can you come and be our personal chef?


  3. flowercarole
    September 23rd, 2009 @ 8:59 am

    This dish looks so fresh and crunchy it really does. It’s going on my ‘to make’ list. Thanks for sharing this super recipe.


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