Kohlrabi Slaw with Harissa Dressing

Sweet and deliciously crisp kohlrabi is definitely the most often overlooked member of the cabbage family. It’s fantastic in this slaw, but it’s also a perfect crudité for snacking and also for serving with dips as an alternative to chips.

  • Total Time:
  • Servings: Makes about 6 cups

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  • 4 kohlrabi (1 1/4 pounds), peeled and cut into thin julienne
  • 1/2 small red cabbage, finely shredded (4 cups)
  • 2 large carrots, peeled and coarsely grated
  • 1/2 small red onion, finely chopped
  • 1/3 cup chopped cilantro leaves and stems
  •  1/4 cup chopped parsley
  • 1/2 cup Kewpie mayonnaise
  • 2 tablespoons unseasoned rice wine vinegar
  • 3 tablespoons harissa
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • Kosher salt

How to make this recipe

  1. Combine all of the ingredients in a large bowl and toss to coat. Season with salt.

Make Ahead

The kohlrabi slaw can be refrigerated overnight.

Contributed By Published June 2016

1073056 recipes/kohlrabi-slaw-harissa-dressing 2016-05-05T16:45:45+00:00 Eli Sussman, Max Sussman fast|vegetarian june-2016 recipes,kohlrabi-slaw-harissa-dressing 1073056

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