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    Home » Easy Vegan Recipes » Snacks and Sides

    Kohlrabi and Shredded Carrot Salad

    9 March, 2009 by Kip 5 Comments

    Perfect for picnics and barbeques, light lunches and pot lucks, this simple and easy vegetarian salad recipe is not dissimilar to cole slaw. The difference is this one's vegan and a little bit lighter... but completely yummy!

    Kohlrabi and Shredded Carrot Salad

    Kohl rabi is a member of the brassica family, a group which includes broccoli, cabbage, brussel sprouts, and more. Roughly translated from german as "cabbage turnip," this is a pretty accurate description for this sputnik shaped vegetable. I only discovered it a year or two ago when it was included in a veg box I ordered, and I've really grown to enjoy it. Some vegetables are just so much better raw!

    Recipe Notes

    I go back and forth between using cider vinegar and white wine vinegar in this salad recipe. I think cider vinegar provides a slightly stronger taste, but both are good. Rice vinegar is also an option.

    If you're not keen on the peanuts, try mixing some peanut butter in with the dressing instead. A similar flavour but with a different texture, this is equally good. I know a lot of peanut butter fans who aren't keen on peanuts (I used to be one of them).

    Be careful with the garlic if you're planning to serve this immediately; I'm as big a fan as the next guy but fresh garlic can be a bit much for some people. This is less a worry if you use a pestle and mortar to grind everything together because you won't have any lumps of hot garlic to sneak out and bite your mouthly innards.

    As with many of my recipes, the ingredient proportions are more of a suggestion. You should taste as you go to decide what you do and don't like and what flavours you want to stand out or blend in (soy sauce vs vinegar vs sesame oil, ginger vs garlic, etc...). Add more carrot, add celery, add whatever you think works (then report back and let me know how it went)!

    Kohl Rabi and Carrot Salad Recipe

    Makes a big ole' container full
    • Ingredients
      • 2 Kohl rabi (approx 330 grams)
      • 2 Small carrots (approx 100g)
      • ½ Large onion, diced
      • ½ teaspoon minced ginger
      • ½ teaspoon sugar
      • 1-2 cloves garlic
      • 3 tablespoon vinegar (white wine or cider)
      • 2 tablespoon good quality soy sauce
      • 1 teaspoon sesame oil
      • Salt and pepper to taste
    • Directions/Method
      1. Cut the kohlrabi into matchstick sized pieces or shred with a grater, whichever works best for you. I used a mandoline to julienne.
      2. Do the same with the carrot and combine in a large bowl before adding the chopped onion.
      3. Use a pestle and mortar to combine the sesame oil with the garlic and ginger. When you've achieved a nice even paste, add the sugar and other liquid ingredients. This method is optional (you can simply crush, mince, and mix), but worthwhile in my opinion as it really mixes the flavours well.
      4. Add the liquid with the vegetables and stir until covered. Add salt and pepper to taste.
      5. Serve immediately or cover and refrigerate until needed.

    More Snacks and Sides

    • Thai fried tofu with sweet peanut dipping sauce
    • Sago and coconut pancakes with melted palm sugar
    • Horseradish Mashed Potatoes
    • Thai Herbal Fried Peanuts (Tua Tod Samun Prai )

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. donkeylover

      March 28, 2010 at 10:12 pm

      i'm always looking for new ways to make kholrabi. this will be on menu tomorrow!

      Reply
    2. Kiera36

      July 26, 2011 at 6:20 pm

      I just made this and it's yummy, but is the recipe supposed to have the sesame oil and sugar in there twice?  (I didn't add it twice and it seems fine.)

      Reply
      • Kip

        July 27, 2011 at 5:53 am

        Oops, I must've copied that twice out of my recipe notebook. Thanks for pointing out the mistake!

        Reply
    3. keri marion

      July 14, 2012 at 5:15 pm

      i'm making this for a potluck tonight and thinking of adding a few cranberries for color & texture

      Reply
      • Kip

        July 21, 2012 at 1:56 pm

        Good idea! How did it turn out?

        Reply
    4. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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