Kohlrabi and Shredded Carrot Salad

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
  • 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.

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Any references to teaspoons, tablespoons, cups, or any fraction thereof, are based on American measurements.

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  1. Kiera36 says

    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.)

  2. keri marion says

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

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