Beet and Kohlrabi Slaw

This beet and kohlrabi slaw has a great combination of sweet beets, peppery kohlrabi, tart apple and toasted pecans, all combined with a fresh herbed lemon vinaigrette. Have you been looking for a recipe with a modern twist for those great summer beets? You’ll be making this farm fresh slaw for years to come.

What is Kohlarabi?

For those of you who don’t know what kohlrabi is, it is a member of the cabbage family. Kohlrabi’s inner texture is similar to the stems of broccoli and the flavor resembles a radish. 

I’m uncertain why it is I decided to make this only two days after getting a wisdom tooth extracted, I cetaintly couldn’t eat it. I quite possible love to torture myself? No, I just couldn’t resist buying the veggies at the farmer’s market.

How to make beet and kohlrabi slaw

This beet and kohlrabi slaw is quick and simple. I cut mine up in to matchsticks but feel free to use a spiralizer, large grater, mandoline or anything that makes your life easier or your food more alluring. 

Start by making your vinaigrette. Mince your garlic and add all the ingredients into a bowl. Combine well with a wire whisk or place in your favorite blender and then set aside. Toast the pecans in a 300 degree oven for 15 minutes and set aside.

Cut off both ends of your beets, then peel. If you are going to make matchsticks, you will then cut each beet into a cube. Slice 1/8” thick, then layer 2 or 3 flat pieces on top of each other and cut in 1/8” strips and repeat.

I didn’t use even half of the kohlrabi I had, so I just sliced off 1/8” rounds, then squared them off. If your kohlrabi is smaller, cut the outside layer off, about 1/4 - 1/2″ deep, then cube it if you are going to make matchsticks. 

Save the apple for last to prevent browning. I didn’t peel my apple and cubing it takes care of much of the peel anyway. Feel free to completely peel your apple or try something new!!! If you are making matchsticks, square the apple off in to a cube, then slice 1/8″ flat pieces until you reach the core on both sides, then cut each of the ends.

Helpful side note

If you are serving for a group of people and want to help prevent the kohlrabi and apple from turning pink, toss the beets separately with some of the vinaigrette. Toss all other ingredients together and place on a serving platter, then add the beets over the top.

This beet and kohlrabi slaw is light, fresh, delicious and good for you! So, eat up and Enjoy!

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