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Seasons’ Eatings: Cool Curried Kohlrabi Slaw

2012 January 26

By Brianna Bain

San Diego, CA – Winter in California has been pretty mild. With the frequency of 77 degree days lately, a “cool winter” salad seemed most appropriate. Motive came easy after receiving Sarah’s recipe: Winter Chopped Salad with Beans, Beets and Apples. A combination of wintery goodness that digitally excited my senses! Winter in Southern CA is quite different than in Sunnyside NY but the craving for colorful crunchy and fresh chopped style salad is all the same. Weather the winter is “warm” or cool in your Winter in the Northern hemisphere of the globe, cool crops are going to be available. Things like cabbage, kohlrabi, broccoli, kale … all great beginnings to a crunchy winter salad.

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I started with some preliminary research on kohlrabi as I had never used it raw in a salad before. What I found was a long list of ways to use this delightful cultivar or cabbage similarly to it’s other family member. Its raw taste reminds me almost exactly of broccoli stems. To build my recipe I pulled out two of my favorite personal slaw recipes – Asian Slaw and a what I can only call “Skinny Slaw” – a mustard, and apple cider vinegar based dressing slaw. I attempted something a little adventurous in my salad making this time around, and, well I am not entirely sure it turned out the way I would have liked it but it is a work in progress.

I decided to go for the crunchy sweet and savory style of both of the above mentioned slaws by using kohlrabi and apples as the veggie base and a curry mustard peanut dressing. The dressing was an experiment but I did find some guidance by searching for different kinds of bases for measurements and such. What resulted was a crunchy, satisfying, flavorful salad… but something was missing for me. Something I haven’t been able to put my finger on yet. The slaw is great! But I was looking for amazing…maybe I could have used some golden raisins or dried currants… hmm

I will make this slaw again. I will make it with grape-seed oil instead of the peanut oil I used this time around. In the mean time give this simple slaw a try and tell me what you think…

Cool Curried Kohlrabi Slaw

Yield: 4

Prep time: 20- 30 minutes depending on tools

Tools: Jar with a tight sealed lid, sharp knife or julienne slicer


  • 1/4 cup peanut oil or grape-seed oil
  • 1 teaspoon yellow curry powder
  • 2 kohlrabi, peeled
  • 1-2 crispy apples (I 2/3 of a large Granny Smith and a small Gala) unpeeled
  • 1/8 cup apple cider vinegar
  • 2 teaspoons grainy mustard
  • 3/4 teaspoon salt, to taste
  • freshly cracked pepper


  1. Slice peeled kohlrabi and unpeeled apples for color contrast, about 1/4-inch thick strips. You can also use a julienne slicer. But because my salad was so small I opted for the long way and used a knife. It was fun!
  2. Transfer Sliced apple and kohlrabi to medium salad bowl.
  3. Add mustard to oil, curry powder and vinegar in a small tight lidded jar- shake vigorously to combine, maybe even let sit fr a minute to fully combine while you chill your fresh cut apples and kohlrabi in the fridge. Be sure to taste before adding to your mixture! Make adjustment as needed.
  4. Pour dressing over the apples and kohlrabi slaw. Depending on the size of your kohlrabi and apple (as they vary in size), you may not need all the prepared dressing. Mix with a fork, taste, and add more dressing as desired.
  5. Finally add salt and pepper directly to the salad to taste.
  6. Serve.

Cool Curried Kohlrabi SlawBrianna Bain is Co-founder and editor of Between dreaming up new recipes she builds Urban Farms and Edible Landscapes in San Diego with Urban Plantations