Carrot and Kohlrabi Slaw

Carrot kohlrabi slaw
peredniankina / Getty Images
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
67 Calories
5g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 67
% Daily Value*
Total Fat 5g 7%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 84mg 4%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 1g
Vitamin C 22mg 110%
Calcium 20mg 2%
Iron 0mg 2%
Potassium 196mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slaw-style salad is based on a traditional grated carrot salad that is ubiquitous in France. It's sold at traiteurs across the country, made of grated carrots and almost always augmented with raisins.

Adding grated kohlrabi to the mix gives this recipe a peppery, crisp edge. Plus, the raisins are left out to let the carrots do the heavy lifting on the sweetness front. Kohlrabi is a member of the cabbage family that has two outer layers that must be peeled. If your kohlrabi comes with leaves attached, they are edible and can be used as you would use collard greens or kale.

Kohlrabi is high in vitamin C and vitamin B6, while carrots will provide vitamin A, vitamin K, and vitamin B6.


Steps to Make It

  1. Gather the ingredients.

  2. Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife: Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you'll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.

  3. In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.

  4. Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.

  5. Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you'd like.


  • Be sure to cut off all of the tough outer peel of the kohlrabi—it's better to lose a bit of the tender inside that bite into the tough peel later.
  • If you'd like to make the salad ahead of time, don't grate the vegetables directly into the dressing, but into a fine mesh sieve. Let them drain for a few minutes, pressing down on them a bit, then add to the dressing and toss—this will help keep the dressing from getting watery as it sits. When it comes time to serve any leftovers that sit chilled overnight, use a slotted spoon to lift the salad out of the bowl to leave some of the liquid behind.