Carrot Kohlrabi Slaw

Snappy Carrot Salad
Carrot Kohlrabi Slaw. Molly Watson
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 6 to 8 servings

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 simple grated carrots and almost always augmented with raisins. To be honest, it is not my favorite thing in the whole world, despite its gorgeous color. Oddly, adding grated kohlrabi to the mix really improved things with its peppery, crisp edge. Plus, I left out the raisins and let the carrots to the heavy lifting on the sweetness front.

 Feel free to halve or double this salad as your crowd demands.

What You'll Need

  • 2 bulbs kohlrabi
  • 4 carrots
  • 3 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon whole grain or Dijon-style mustard
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper to taste

How to Make It

  1. Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife: Trim the tops and bottoms of the kohlrabi and set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel (with this method you'll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed). 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. Set the peeled vegetables aside.
  1. In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
  2. Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.

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.