A unique take on classic coleslaw that uses kohlrabi instead of cabbage and strawberries for a sweet summer flare. This fresh, crunchy salad makes for a perfect side dish! It’s dressed in a creamy vegan dressing and highlights all the best summer flavors.
I was introduced to kohlrabi a few years ago when I noticed it at a local farmers market. This big round bulbous looking specimen with thin green stems and leaves growing off the top. I have no idea what it was but I decided to give it a try and be a little adventurous.
The first time I made it, I simply steamed it and mashed it to make a quasi-mashed potato style dish. It was okay. But needed a lot of salt and seasonings to really make it flavorful. Since it’s in the cabbage family, it can be a little bland on it’s own.
Since I was too impressed with my first exposure, I kind of let kohlrabi fall to the recesses of the vegetable garden in my head and never really came back to it. That is until this summer when some fresh kohlrabi turned up in my mom’s CSA share.
She had never had it before and was unsure how to use it so I offered to do a little experimenting with it. After a little research, I determined that it can be eaten raw and has a texture similar to jicama when it’s uncooked…crunchy and light.
I took stock of what we had available in the fridge and decided to create a tasty summer side dish to showcase it’s unique texture.
This kohlrabi slaw is like an upgraded coleslaw. Forget the limp, wet cabbage and overpowering mayonnaise dressing. My version uses fresh, summer ingredients, is totally vegan, and has tons of great nutrients!
The use of strawberries adds a hint of sweetness and the the light, creamy, tangy dressing really brings out the kohlrabi’s subtle flavor.
- 1 small kohlrabi, peeled and julienned
- 1 cup fresh strawberries, sliced thin
- ¼ cup finely chopped red onion
- ⅓ cup chopped walnuts and pecans
- 2 oz vegan cheese, crumbled
- For dressing:
- 1 tbsp olive oil
- 2 tbsp Veganaise
- ½ tbsp poppy seeds
- 2 tbsp balsamic vinegar
- ½ tbsp dijon mustard
- ¼ tsp garlic powder
- salt and pepper, to taste
- Whisk together dressing ingredients in a small bowl. In a large salad bowl, combine kohlrabi, strawberries, onion, nuts, and cheese. Pour dressing over slaw mixture. Toss to until all ingredients are evenly coated. Store in the refrigerator and serve chilled.
You’ll be star of your next BBQ or picnic with this delicious dish! It’s totally gluten-free and vegan so everyone can enjoy it without worry.
Looking for some other healthy summer recipes? Check out my latest collection on Mode!
Check out Cool & Creamy Summer Treats
Have you ever had kohlrabi?
What’s the most unique veggie you’ve ever had?
What’s your favorite dish to bring to a BBQ?Stay connected:Subscribe to Healthy HelperFacebook: Healthy HelperTwitter: @Healthy_HelperInstagram: HealthyHelperPinterest: Healthy_HelperBloglovin’: Healthy HelperGoogle+: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxWant to get FREE products for review and make money as a blogger? Check out Linqia!
Linking up with: Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood,Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays,Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!