Spiralized kohlrabi makes a surprisingly solid slaw, and its mild flavor lets this beautiful homemade lemon vinaigrette shine.
I’m a sucker for a good salad dressing, especially vinaigrettes. I’ve been guilty of overstaying my welcome in the salad dressing aisle in grocery stores as I contemplate which to try next. While simultaneously repeating to myself that I must only pick ONE (lest I wind up with a dedicated salad dressing shelf in my refrigerator).
Despite all the alluring options the grocery store offers, the best salad dressings are homemade (duh, right?). I have Cook’s Illustrated The Science of Good Cooking to thank for this. Their crew vigorously tests recipes so you don’t have to. My version of Lemon Vinaigrette was adapted from the Foolproof Lemon Vinaigrette featured in the book. Not only is it foolproof, it’s easy to adapt to suit your tastes as I’ve done here.
Now, why kohlrabi? I saw it at the farmer’s market and decided why not. I’d had it before and recalled it had a very mild flavor with a pleasantly crunchy texture, similar to cabbage. On a whim I decided to spiralize it, then pair it with carrot ribbons and basil for color and flavor. The Lemon Vinaigrette was already a hit in my book, having graced lettuce salads and traditional cabbage slaws.
It occurred to me that kohlrabi could hold up to a vinaigrette bath and still retain its texture after a few days. And it did! Unlike cucumber salads which end up sad and watery after just a few hours, the kohlrabi was still impressively crisp after two days. If you’re looking for a cucumber/cabbage alternative for a summer salad, give kohlrabi a try.
Here’s how you make Kohlrabi Slaw with Lemon Vinaigrette.
If you like Kohlrabi Slaw with Lemon Vinaigrette, you may also like:
This bold Sweet and Spicy Coleslaw Dressing
This one-pot wonder, Quick Sauteed Tex-Mex Beef
This amazing summer side, Tex-Mex Pasta Salad
This refreshing salsa, Spicy Pico de Gallo
Kohlrabi Slaw with Lemon Vinaigrette
- 2 tbsp plus 1 teaspoon lemon juice
- 1/2 tsp lemon zest
- 2 tsp mayo
- 2 tsp Dijon mustard
- 6 tbsp canola oil
- 1/4 tsp granulated sugar
- 1/4-1/2 tsp cayenne pepper to taste
- 1/2 tsp cumin
- 1/4-1/2 tsp black pepper to taste
- 1/4-1/2 tsp salt to taste
- 2 kohlrabi
- 2 medium carrots
- 10 basil leaves
- Add all ingredients except for the canola oil to a bowl and whisk to combine.
- Slowly drizzle in the canola oil, whisking constantly, until well combined.
- Refrigerate until ready for use.
- Remove the tough outer skin of the kohlrabi with a vegetable peeler and discard.
- Spiralize into noodles with a spiralizer. Or cut into matchsticks if you don’t have a spiralizer.
- Peel off the outer layer of the carrots with a vegetable peeler and discard. Continue peeling into thin strips until you whittle the carrot down.
- Chiffonade the basil leaves (or use an herb scissors to cut into even strips).
- Add the spirlaized kohlrabi and carrot strips to a bowl, followed by a generous drizzle of the lemon vinaigrette.
- Stir until well coated. Keep adding vinaigrette until you are satisfied with the amount. Refrigerate kohlrabi slaw for 4 hours before serving for the best results. Save any leftover vinaigrette for another use.
- Stir right before serving and top with basil to garnish.