Colleslaw with kohlrabi
2 servings
20 minutes
Coleslaw with kohlrabi is a fresh, crunchy salad with a unique character. The roots of this dish trace back to American cuisine, where coleslaw is known as a refreshing side dish. Here, the traditional recipe is enriched with kohlrabi, adding a light sweetness and dense texture. Cabbage and kohlrabi create the perfect crunch tandem, while a creamy dressing of sour cream, mayonnaise, and Dijon mustard adds softness and zest. Cherry tomatoes provide brightness and a slight tanginess that balances the flavor. This salad pairs excellently with meat and fish dishes and can also serve as a light standalone snack. It is perfect for summer picnics or as a fresh contrast to richer dishes.
1
Chop the cabbage.
- White cabbage: 250 g
2
Clean the kohlrabi.
- Kohlrabi: 250 g
3
Finely chop the kohlrabi.
- Kohlrabi: 250 g
4
Combine kohlrabi and cabbage in a deep bowl.
- White cabbage: 250 g
- Kohlrabi: 250 g
5
Put the sour cream in a bowl for the sauce.
- Sour cream: 5 tablespoon
6
Add salt to taste.
- Pink Himalayan Salt: to taste
7
Add pepper to the sauce.
- Ground black pepper: to taste
8
Add Dijon mustard.
- Dijon mustard: 1.5 tablespoon
9
Add mayonnaise.
- Mayonnaise: 1.5 tablespoon
10
Mix thoroughly.
11
Dress the salad with sauce.
- Sour cream: 5 tablespoon
- Pink Himalayan Salt: to taste
- Ground black pepper: to taste
- Dijon mustard: 1.5 tablespoon
- Mayonnaise: 1.5 tablespoon
12
Cut the cherry tomatoes in half.
- Cherry tomatoes: 160 g
13
Mix the salad thoroughly.
14
Add tomatoes.
- Cherry tomatoes: 160 g
15
Mix thoroughly again.
16
Place on a plate and serve.