Kohlrabi and Carrot Slaw

Because most root vegetables are roasted this time of year, this fresh side dish appears as a breath of summer on the table. Taking advantage of kohlrabi being plentiful this time of year, I put a spin on my usual carrot-apple-ginger slaw. It’s just a shame the beautiful purple skin had to be peeled off.

For a creamy slaw, add a splash of canned coconut milk. For those wanting a sweeter slaw, feel free to grate up a piece of apple, too. For dinner tomorrow night, I plan to use this recipe as a filler along with vermicelli noodles in Vietnamese spring rolls.



1 kohlrabi, peeled and grated

1 medium carrot, washed and grated

1 inch piece of ginger, grated

2 tablespoons lime juice or more to taste

1-2 tablespoons cilantro, finely chopped


Toss together all ingredients, mixing well.  Serve immediately, topped with extra cilantro, or make it ahead and store in the refrigerator for up to three days.




About continuethislabor

Hi I'm Tera. I'm interested in how flavors work together and how we can work together to be responsible Earth citizens. Currently I teach English in S. Korea with my husband, but someday we will own a small organic farm. There, we will grow vegetables, raise chickens and goats, and play Catan in our little cottage while drinking good coffee.

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