For the Love of Kholrabi – A Carrot and Kholrabi Slaw Recipe


Photo credit: Stefanie Angstadt

Kholrabi was new to me this season. It showed up one week in our CSA box and I had no idea what to do with it. So, I threw it out there on Facebook and a few friends immediately came to the rescue with memories of eating it raw as a child.

I did a bit more research about this cabbagy, broccoliesh vegetable and after eating it found that it very much seems to be a cross between cabbage and the stems of broccoli with a juicy and very tasteful flesh underneath its thick skin.

At first I ate it raw and did one of the things that I love doing….introduced it as party food. I adore making people try new things and there were a few firsts in the group. We ate it with a vegetable dip, raw and it was delicious. I didn’t peel it but rather just cut it like I would cut a potato first into medallions and then in strips. It tasted wonderful. But…we had a lot left over and so I decided to try some slaw.


So here is my recipe for a delicious Kholrabi Carrot Slaw:


1 bulb of raw kholrabi

3 med. sized farm fresh carrots (yes, there is a difference)

1/8 cup chopped red onion

2 Tbsp mayonnaise

1 Tbsp cider vinegar

1/2 Tbsp sugar


1. Grate the kholrabi and carrots into a med. sized bowl.

2. Add chopped onion.


3. Mix mayonnaise, cider vinegar, and sugar together. Add to the slaw bowl.

4. Chill for a few hours before serving.

Delicious for a nice spring or summer barbeque!

This recipe is featured in:

Eating Garden Fresh Blog Series - A summer of whole foods from garden to plate

There are a bunch of other things that you can do with kholrabi too. Aside from slaw and eating it raw, below are some of the recipes and techniques that I can’t wait to try!

Kholrabi Ham Bake

Roasted Kholrabi

Kholrabi Home Fries

I am SO trying it cubed in my Navy Bean Soup too!

Because I love connecting with others, I am linking this post up to: Tuesday Greens

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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  1. Another new veggie I have to try! :)
    Gina B recently posted…Review: Everest Nutrition Krill OilMy Profile

  2. yum!!! My kind of salad!
    Noelle (@singerinkitchen) recently posted…Koru Creamery-Style Yoghurt {Review + Giveaway}My Profile

  3. I keep meaning to grab this at the market when I see it. Thanks for sharing on Tuesday Greens!
    Becky recently posted…NRDC 2013 Growing Green AwardsMy Profile

  4. I love kohlrabi & we’ll for sure make this slaw. One of our favorite ways to make it is use it in place of potatoes, make scalloped kohlrabi!

    • That sounds like an amazing use of kohlrabi. I would have never thought of scalloped kohlrabi…hmmm, now you have me thinking of the perfect recipe;) Is the cook time around the same or a bit longer?

  5. Hi there, love this veggie. I use it the same as broccoli…great in soups, casseroles with chicken and rice, and I love your slaw. I usually add diced or shredded apples and raisins to mine. Yummy. Glad to have found you. Come visit me too!
    Nana recently posted…March Against MonsantoMy Profile

    • I LOVE the idea of using apples! The addition of tart and sweet flavors would be perfect:) I’ll need to try it again this way. Thanks Nana!

  6. I just made this salad and it’s amazing… Because I didn’t have mayo at home, I substituted it with Greek joghurt and added some salt and pepper… Loved it

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