Swap out the cabbage in your slaw and try fresh and delicious kohlrabi. Carrot Kohlrabi Coleslaw is super crunchy, has great flavor, and is the perfect twist on a southern classic picnic dish.
Y’all know I’m from the south, right? I bleed blue, can sing My Old Kentucky Home with the best of them, and get chills when I hear that call to post. Bourbon is my drink of choice and my idea of fancy appetizers is hot pepper jelly over cream cheese with butter crackers.
So, making coleslaw is in my blood. It’s something I learned how to make when I was knee high to a grasshopper, as Dad likes to say. We use the 1:1:2 ratio for dressing and it’s the perfect amount of sweet and sour with creamy. However, our coleslaw (and macaroni salad and potato salad) all have a secret ingredient to give it a leg up. But I’ll get to that in a bit.
Can y’all believe I have 5 coleslaw recipes on my blog? I had no idea. Of course, I probably should have more, but I haven’t gotten around to making the other ideas I have in my head. We don’t really eat coleslaw all that much, but I might have to change that. It’s so easy and so delicious. It’s a super simple summer side dish!
Why yes, I do love alliteration! Thank you for asking!
Growing up, coleslaw was cabbage and carrots. That’s it. And you grated it by hand because things like a Cuisinart or pre-shredded anything wasn’t available back then. You didn’t deviate from the standard mayonnaise, vinegar, and sugar combination. If you did, you heard about it!
My nana made THE BEST coleslaw. It was always super creamy with the perfect sweet to sour ration. The cabbage was crisp and tender. The carrots were just enough but not too much to overpower everything. Just, perfect.
Of course, there’s no way to recreate perfection like that.
So, I just make coleslaw with her guidance in mind but with my expanding flavor palate. And with the ever-growing shredded coleslaw mixes, I don’t have to shred or even slice by hand. I can pop open a bag and make broccoli slaw or fancy shredded slaw. Or I can make kohlrabi slaw!
One thing that will not change though. I will always – ALWAYS – make the dressing from scratch. You will not EVER see me buy slaw dressing. Seriously folks, there’s no need to buy it. It’s mayonnaise, vinegar, and sugar. Or you can use Stevia, Splenda, any other sugar substitutes if you’re doing the low/no carb thing. That’s what Dad does. And they eat slaw A LOT! They love the broccoli mix, by the way.
You see, I’m trying to help Seasonal Roots grow their subscriptions. They contacted me a while ago because I’m on a VA bloggers list. I had been, and still am, trying to connect with the people who make, grow, harvest the food I eat. That’s not an easy task to accomplish let me tell you!
Anyway, they sent me a box of local, and I mean LOCAL produce! The items in the box were so fresh and delicious. They outshine the mass-produced produce (no pun intended) I buy at my local grocery store. Even those that claim to sell local, in season produce. I made some delicious creamed collard greens with that box. Ever since then, to promote them every change I can get. Oh, and I’m an affiliate with a great discount code!
I have not tried or even seen kohlrabi at the grocery store. I always wondered what it tasted like, but I could never find it. Well, low and behold, Season Roots had not only green but purple kohlrabi in the box last month! I was ECSTATIC! I did not even consider swapping it out for something else. But I did with the cilantro.
Y’all know how I feel about that.
Yes, you can easily swap out produce for other produce, meats, eggs, pastries, cheese, etc. That’s what is so great about their service! You can swap out what you don’t like with items you DO like. My discount code, that I’ll give you in a bit, reduces the membership fee that allows you to do that.
But, you can easily receive what’s offered every week without the membership. I just know there’s things like cilantro and asparagus that I will not like. The hubs will, but me? Not so much.
So, that’s why kohlrabi! I cut off the tops and bottoms and took a good sniff. It smelled like cabbage! What do I make with cabbage? SLAW! And I received GORGEOUS carrots in the same box. The only logical conclusion was to make slaw. At least in my head that’s how it went.
Yes, I added some green onions to the mix, too. They add a nice little onion-y flavor that brings it home. No, that’s not the secret ingredient. I know. You’re dying to know what it is. And for those of you who have scrolled to the recipe card, don’t give the secret away!! It’s my little back pocket spice that I love to add and make people say, “What is that flavor? I can’t quite put my taste buds on it.”
I add this to my chicken recipes, poultry seasoning, and almost every cold salad I make short of a Niçoise salad. Though, that might not be a bad idea to add the dressing. It gets added to any and all broths I make for soups and stews. And definitely goes on roasted chicken; whole or parts.
It’s celery seed!
Celery seed is the game changer in this coleslaw. I think celery seed, celery salt, and celery flakes are so underappreciated in recipes and cooking. It gets added to my homemade poultry seasoning with a twist and countless broth recipes. The poultry seasoning has a totally different secret ingredient. You’ll just have to check that one out, too.
You can see flecks of the celery seed there on the kohlrabi and carrots. That combined with the carrots, kohlrabi, green onions, and slaw dressing make for an AWESOME coleslaw recipe. And, like all coleslaw recipes, you can make this head of time and refrigerate it. When you’re ready to head out, just pack it up and head out for your picnic.
I mean, that’s what this week’s theme is, right? Picnic recipes. Because, well, coleslaw is required at every picnic, isn’t it? It was at ours anyway. For every Fourth of July picnic on the Capital lawn to listen to the Capital Fourth. Every year.
Man, I miss those days.
If you’re wondering, the kohlrabi stands up to the dressing better than cabbage every could. It doesn’t wilt. It’s doesn’t start to pickle. It is nice and crunchy DAYS after making it. And I bet your guests will have that, “What is that?” moment with every bite. And you can tell them there’s TWO secrets in this recipe! The kohlrabi and the celery seed.
Do you have coleslaw at your picnics? What’s your favorite picnic salad or side?
Head to the Seasonal Roots and see if you’re in their ever expanding delivery area. Follow them on Facebook, Instagram, Twitter, and Pinterest for recipes, updates on their service area, and droolworthy deliciously fresh produce pics!
Oh yeah! The code! Be sure to use code SAVEWITHAKHA for $15 off your membership fee!
- 2 cups shredded carrots
- 2 cups shredded kohlrabi
- 1/4 cup sliced green onions
- 1 cup mayonnaise
- 1/2 cup granulated sugar
- 1/2 cup white vinegar (or cider vinegar)
- 1 teaspoon celery seed
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Place the shredded carrots, kohlrabi, and green onion in a large mixing bowl. Set aside.
- Combine the remaining ingredients in a jar fitted with a lid. Shake the jar for several minutes until the ingredients are combined and the sugar has dissolved.
- Pour the dressing over the kohlrabi mixture and stir until combined. Refrigerate 30 minutes or until ready to serve.
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Portable Picnic Food
- Beauty and the Beat Rose Apple Tart by Simply Inspired Meals
- Carrot Kohlrabi Coleslaw by A Kitchen Hoor’s Adventures
- Pan Bagna by Our Good Life
- Peach Crumble Bars by Hezzi-D’s Books and Cooks
- Sour Cream and Chive Deviled Eggs by Cheese Curd In Paradise
- Summer Pasta Salad by Sweet Beginnings
- Tuna Antipasto Salad by Art of Natural Living