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Sweet, Creamy Coleslaw Made with Kohlrabi, Cabbage and Raisins
I love coleslaw. I love it many different ways but I think my favorite way is in a sweet and creamy sauce. I like the bite of the vinegar added to creaminess of the mayonnaise in this particular recipe. I have made many different versions of coleslaw the last two years and this sauce recipe is the result of much tinkering with other recipes. This is my favorite ratio of ingredients for a sweet, creamy sauce. For this coleslaw, I also added raisins into the recipe. I have just recently started adding raisins to coleslaw. It seemed like a good idea, so I tried it and liked it. They work really well in a sweet sauce like this one. They add a nice and somewhat unexpected surprise when you bite into one of them.
When I make this slaw, I chop the coleslaw into small pieces with a knife. Then I peel the kohlrabi and shred it with a cheese grater. The kohlrabi almost has a potato like texture, so I prefer that shredded instead of chopped. Carrots would also be a fine addition to this slaw, I have made it with and without them in the past. Walnuts might also be a great addition to this slaw. However, my family does not like nuts, so I would have no hope of anyone else trying this coleslaw ever if I added them. Nuts just do not get put into things at my house.
I only started using kohlrabi last season when I received it from our CSA (Community Supported Agriculture farm). We get a weekly half-bushel delivery of veggies for about 20 weeks during the season and it is fantastic! The CSA always sends home an email newsletter telling which veggies to expect that week. They also include recipes to try and they are the ones that first turned me onto using kohlrabi in coleslaws. Sometimes, before I get any cabbage from the CSA for the season, I use only kohlrabi to make my slaws. I prefer it mixed with cabbage though, so I rejoice when I receive my first cabbage of the season.
The other thing I really like about this recipe is that it uses honey. I like honey added to mustard most of the time, so it just made sense to add it to this recipe. The great thing about honey is that if you use local honey, it will help keep allergies at lower levels. I do not have scientific proof of this, but I have seen it on many shows about bees and honey that I have seen. The idea behind this theory is that the pollen used by the local bees is from the area where you live and will fight any allergies that you have to the pollen naturally. My husband swears it works for him. I try to include local honey in as many recipes as I can. Hopefully, you can find some honey local to your area, too, that you can use in your kitchen.
Cook Time
Ingredients
- 1 medium kohlrabi, shredded
- 1/2-1 cabbage, chopped
- 1 cup mayonnaise
- 2 Tbsp white vinegar
- 2 Tbsp white sugar
- 2 tsp yellow musard
- 1 tsp honey
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/4 cup raisins
How to make the coleslaw
- Chop the cabbage into small pieces. You can finely chop it or leave it as more of a rough chopped salad.
- Peel the kohlrabi. I then use a cheese grater to shred the kohlrabi, I prefer the kohlrabi to be in smaller pieces than the cabbage myself, because the texture is similar to potatoes.
- Blend the kohlrabi into the cabbage so it is fairly evenly distributed. Add the 1/4 cup of raisins.
- In a second small bowl blend the mayonnaise, vinegar, sugar, mustard, honey, salt and pepper.
- Add the sauce into the cabbage and kohlrabi. Add a touch more salt and pepper to taste if needed.
- Cover with plastic wrap and let the flavors combine in the fridge for about 30 minutes. Remove from the fridge and enjoy!
