Green Cabbage And Kohlrabi Slaw
- 15m Prep Time
- 0sCook Time
- 1h 15mReady In
A crunchy slaw of green cabbage and kohlrabi with a tangy rice vinegar and soy dressing, accented with chili oil. Perfect as a refreshing side dish or salad.
Ingredients
- 1 medium kohlrabi trimmed and cut into 2-inch-long, thin strips
- 1 medium carrot trimmed and cut into 2-inch-long strips
- 473 ml green cabbage thinly sliced
- 4.93 ml kosher salt
- 29.6 ml rice vinegar
- 7.39 ml rice vinegar
- 29.6 ml soy sauce
- 4.93 ml sugar
- 4.93 ml Chili Oil
- 2.46 ml red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.3 mg
- Iron: 0.41 mg
- Magnesium: 12.4 mg
- Phosphorus: 31.9 mg
- Potassium: 208 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml kosher salt
- 29.6 ml rice vinegar
- 7.39 ml rice vinegar
- 29.6 ml soy sauce
- 4.93 ml sugar
- 4.93 ml Chili Oil
- 2.46 ml red pepper flakes
Prepare
- 1 medium kohlrabi, trimmed and cut into 2-inch-long, thin strips
- 1 medium carrot, trimmed and cut into 2-inch-long strips
- 473 ml green cabbage, thinly sliced
Let's Cook
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Step 1.
In a large mixing bowl, combine the kohlrabi strips, carrot strips, and sliced green cabbage. Add 1 teaspoon kosher salt and, using clean hands, work the salt into the vegetables for about 1 minute until they begin to soften slightly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight; this helps the vegetables release liquid. Do not drain the liquid.
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Step 2.
While the vegetables are resting, make the dressing: In a small bowl, combine 2 tablespoons plus 1½ teaspoons rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 teaspoon chili oil (or ½ teaspoon red pepper flakes). Stir until the sugar dissolves.
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Step 3.
After the vegetables have rested, pour the dressing over the slaw and mix well. Taste and add more salt if needed. Serve immediately, or cover and refrigerate for up to a week.