Saturday, April 6, 2013
Kohlrabi Coleslaw Recipe and Vegan Healthy Coleslaw Recipe
In April, warmer weather starts, and I begin switching my foods and menus from hearty warming winter stews and soups to lighter and refreshing summery salads and chilled vegetables.
Coleslaw is one of the standard summery salads, popular at barbecues, picnics, etc...
But for people like myself, health oriented and with food sensitivities, the standard coleslaw is out of the picture, as cabbage causes stomach issues, mayo has eggs in it, and isn't healthy.
But for those that can't eat cabbage but miss coleslaw, there's this funny looking vegetable called kohlrabi, which can be used to make a very good coleslaw substitute, with a very similar taste. (Kohlrabi is a cultivar of cabbage, hence the flavor similarity, but it doesn't cause the same stomach issues.) I got the idea for making kohlrabi slaw from my friend, Lia.
I'm sharing my recipe for kohlrabi coleslaw, but this same exact recipe can be used to make coleslaw with cabbage as well. I use egg free mayo and sweeten it with honey or other unrefined sugars, making it healthier and more tolerable for people egg sensitive.
3 large kohlrabi or 1 medium/large head of cabbage
2-3 carrots grated
2-4 heaping tablespoons mayonnaise- I use my vegan flax mayo, but you can use regular homemade mayonnaise
1 lemon juiced, or to taste
2 tablespoons honey, coconut sugar, jaggery, or white sugar, or to taste
Salt to taste
Pepper to taste (optional)
1. If using cabbage, remove outer leaf or two, then chop the head very small or shred in a food processor or with a grater on the wide blade. If using kohlrabi, peel the kohlrabi, then grate with a grater or in a food processor.
2. Peel and grate carrots.
3. Mix carrots and cabbage/kohlrabi.
4. Add the mayonnaise, one tablespoon at a time, and mix it in as you add it. Add enough mayonnaise so that it's all coated, but stop as soon as it's coated.
5. Add the honey/sugar and lemon juice, adjusting it to taste.
6. Add salt and pepper to taste.
7. Mix well, and let sit for at least 30 minutes before serving.
Are you a coleslaw fan? What is your favorite way to eat it? How do you make it? Do you ever use kohlrabi, and if not, have you ever seen it before? If you're sensitive to cabbage, does this look like a recipe you'd try? If you're vegan or egg free or were looking for a processed food free/healthy recipe for coleslaw, does this seem like something you'd try?