Cole Slaws & Crisp Salads
If you think coleslaw is one particular concoction of cabbage, carrots and creamy sauce, you are seriously mistaken. There's a whole world of lovely slaw salads just waiting to be made and eaten!
Around these parts, you're likely thinking purely of the British style with green (or green & red) cabbage, carrots and mayo along with simple spices.
Even in the U.S., there are many regional variations including "German style" slaws made with various vinegars and no mayo or dairy. In the South, many enjoy using buttermilk in their slaws.
Technically, coleslaw is a slaw made with cabbage (or kohlrabi, since it is also a cole vegetable). But slaws can be made with any number of vegetable and dressing combinations.
Be sure to let us know if you have a favorite slaw not on this list...
Kohlrabi Slaw with Cilantro, Jalapeño and Lime
What a delicious, zesty change of pace, dreamed up by Sylvia at feastingathome.com! Just a hint of Mexican flavor goes a long way. We love pairing it with tequila lime shrimp for a truly amazing plate!
6 cups kohlrabi -cut into matchsticks or grated in a food processor (about 3 large or 4 medium bulbs)*
1/2 c chopped cilantro (small bunch)
1/2 -1 jalapeño, minced
(adjust to desired heat)
1/4 c onion or scallion, chopped
1 orange (zest), use juice below
1 lime (zest), use juice below
* you can substitute sliced fennel, apple, jicama, cucumber, cabbage, etc for part of your kohlrabi)
Citrus Dressing :
1/4 c olive oil
-juice from one orange
-juice from one large lime
1/4 c honey
1/2 tsp sea or pink salt
1 Tbs rice vinegar*
*You may use most any vinegar. Keep in mind that the flavor will change. Rice vinegar is mild & mellow. Other vinegars, including white, will have a more pungent flavor and may overpower the other ingredients.
Directions:
Trim and peel kohlrabi. Cut in half from top to bottom. Thinly slice, rotate 90 degrees and slice again, ending up with making 1/4 inch "matchsticks". The pile will look a bit like shoestring potatoes.
(NOTE: easier to use a slicer with thin julienne function). You can also coarsely shred.
Place kohlrabi (or slaw blend) in a large bowl with chopped cilantro, onion, finely chopped jalapeño, lime zest and orange zest.
Whisk dressing ingredients together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and extra cilantro. This tastes even better the next day!
Simple Creamy Cole Slaw
Ingredients:
4 c cabbage (and/or kohlrabi), shredded
1⁄2 c carrot, shredded
3⁄4 c mayonnaise
1⁄3 c sour cream
1⁄4 c sugar
2 Tbs real apple cider vinegar (made from apples, not flavored)
1⁄2 tsp ground mustard
1⁄4 tsp celery seed
3⁄4 tsp seasoning salt*
-or-
1/2 tsp salt,
plus
spices of choice* (up to 1/2 tsp total)
*You can use a standard seasoning salt to "cheat" a little. We recommend that instead you match your spices with what you are serving it with. For a summer picnic, add a Tbs of dijon mustard instead. For an Eastern flare, use 1/4 tsp each cumin and curry. For a Mexican tilt, toss in a little chopped cilantro along with 1/4 tsp cayenne and a splash of lime juice. Use your imagination!
Directions:
Mix shredded cabbage, kohlrabi, or combo plus carrots in large bowl.
In small bowl, fully combine remaining ingredients.
Pour over shredded vegetables.
Mix well.
Chill.
Crisp Apple & Kohlrabi Salad
This great fall salad, from cookieandkate.com, is perfect for when those yummy Honeycrisp apples come in!!!
Ingredients:
1 large Honeycrisp apple
2 kohlrabi
Cut apple and kohlrabi into 1/4" matchsticks, leave full length
1/8 c fresh tarragon, fennel or Thai basil leaves, chopped
1 - 2 Tbs lemon juice
Lemon zest
Pinch of sea or pink salt
Black pepper, to taste
1 -2 Tbs olive oil
3 Tbs sunflower seeds, toasted
1/3 c Gouda cheese, grated (optional)*
*Gouda cheese is optional. It adds a bit of creamy, smoky flavor- like melting a slice of cheddar over apple pie.
Instructions:
TOAST SUNFLOWER SEEDS:
To toast seeds, preheat small skillet to med-high. Add seeds (and pinch of salt if unsalted). No oil, use dry pan. Stir while cooking (3-5 minutes). Remove and set aside.
In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the grated Gouda, if using, plus tarragon leaves and toasted sunflower seeds. Grate lemon zest liberally over the bowl (about half of a lemon).
Next, drizzle with a tablespoon or so each of olive oil and lemon juice. Sprinkle lightly with salt and black pepper. Gently toss the salad with your hands. If the salad seems too dry for your liking, add another drizzle of olive oil and lemon juice.
Dish up and top each serving with another light sprinkle of salt and pepper before serving.
You can refrigerate (covered) for up to 3 days, but be aware that your apples and kohlrabi will likely discolor if not served immediately.
KFC Coleslaw With Kohlrabi
Despite whether or not you like their other offerings, KFC is known for their "secret recipe" coleslaw. Over the years, however, many have deconstructed the famous slaw. Many copycat recipes are available online. This one's from bellyfull.net.
We altered the recipe just a bit, using kohlrabi instead of cabbage. One uniqueness of the KFC slaw is that all vegetables are chopped into very fine pieces. Kohlrabi fills in well for the texture and adds a bit of extra sweetness.
To copy the KFC version exactly, use cabbage and cut it down into very small pieces (almost rice-like).
Coleslaw:
8 c finely chopped kohlrabi
(about 4-5 bulbs)
1/4 c carrot, finely chopped
2 1/2 Tbs onion, very finely minced
Dressing:
1/2 c mayonnaise
1/3 c granulated sugar
1/4 c whole milk
1/4 c buttermilk
2 1/2 Tbs lemon juice
1 1/2 Tbs apple cider vinegar
1/2 tsp salt
1/8 tsp ground pepper
Instructions:
Chop the vegetables very fine: the kohlrabi, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife.
In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.
Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.
Cover and refrigerate overnight. Stir again before serving.
BLT Coleslaw
This great slaw idea from kiwiandcarrot.com is perfect for a picnic or midsummer lunch. Definitely a more hearty version than simple slaw!
Ingredients:
1/2 head green cabbage
1/2 head red cabbage
1 cup real apple cider vinegar
1/2 cup honey
1 lb. bacon, cooked
1 cup cherry tomatoes
1 large table onion, with green tops (or 1 bunch green onions)
2 Tbsp. fresh parsley
Salt and pepper
1/4 cup mayo
1/4 cup plain Greek yogurt
NOTES FOR INGREDIENTS: Red cabbage works well with this recipe, but you can use all green if necessary. You can also replace up to 1/2 head cabbage with 2 kohlrabi.
Substitute chopped tomato for cherries if needed.
Instructions:
Cut cabbage into thin strips, and chop strips into 1-inch long pieces. Put cabbage in large bowl.
Stir together apple cider vinegar and honey and toss with cabbage. Leave to rest for 1 hour.
Cut bacon into small pieces and brown until crisp. Drain.
Cut tomatoes in half. Chop parsley and onion (with green tops). Toss out the neck area between the bulb and the greens.
Drain cabbage.
Add all ingredients to cabbage and mix thoroughly. Chill at least one hour, preferably overnight.
Notes: This is a breeze to make, and requires very little prep. Please note, however, that the cabbage needs to marinate for an hour before assembling! AND the flavors will develop as this refrigerates, so for best results make it the day before serving!
Carolina-Style Vinegar Coleslaw
This is a great coleslaw, complete and delicious- without the mayo. It's lighter, healthier and tangier. There are many "Carolina-Style" no-mayo recipes to choose from. This one's from downshiftology.com.
Perfect at a barbecue or to give a Southern flare to any meal.
Ingredients:
1 head of green cabbage, finely shredded
1 large carrot, grated
1/2 onion, finely diced
Dressing:
1/3 c apple cider vinegar
3 Tbs olive oil
1 -2 Tbs honey
1/2 Tbs Dijon mustard
1 tsp celery seed
1/4 tsp salt
1/4 tsp black pepper
Directions:
Add the shredded green cabbage, carrot and onion to a large bowl.
In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey for sweetness.
Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired coverage.