This slaw was such a delicious hodgepodge of leftovers (a subject you may know I am passionate about). Just enough broccoli rabe to provide a little hint of bitterness, that fabulous crunch of cabbage, and the crisp clean flavor and texture of kohlrabi (one of my newest favorite vegetables). I have been on a kohlrabi kick of late, and mostly I’m using it in salads and slaws. Please, get to know this vegetable.
It’s pulled together with a simple vinaigrette dressing, a nice change of pace from the richer, creamier slaws that usually find their way into barbecues (which, by the way, I love, lest their be any confusion).
This says serves 8, and that would be true if one person didn’t decide to eat half of the bowl by herself for lunch before sharing it with the rest of her family. I am the only girl in my family so the pronoun is my creative way of confessing.
Hey, there are worse things to eat half the bowl of. (She said, speaking from experience).
Other Slaw Recipes to Think About:
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
- Spicy Cole Slaw
- Creamy Blue Cheese and Bacon Coleslaw
- Asian Kohlrabi and Apple Slaw
Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
- Use a knife to remove the thick skin of the kohlrabi. Use a hand grater or the grating blade of the food processor to shred the kohlrabi – you will have about 1 ½ to 2 cups.
- In a large bowl mix together the shallots, rice vinegar, olive oil, and lemon juice. Season generously with salt and pepper. Add the cabbage and kohlrabi and toss to blend well. Taste and adjust the seasoning.
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