Kohlrabi and Apple Slaw with Chickpeas

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Kohlrabi and Apple Slaw with Chickpeas

This super simple winter slaw using kohlrabi instead of cabbage is a beautiful mixture of different flavours and textures all brought together by delicious dressing. It's a firm favourite.

Course Salad, Side Dish

Keyword coleslaw, kohlrabi

Prep Time 15

Total Time 15

Servings servings

Calories 239kcal

Author Jo Allison

Equipment

Ingredients

Slaw

140 g kohlrabi (roughly ½) peeled and cut into matchsticks
90 g carrot (1 small) peeled and coarsely grated
90 g parsnip (1 small) peeled and coarsely grated
60 g apple (1 small) peeled, cored and diced
25 g red onion (½ small) peeled and finely chopped
120 g chickpeas (½ can) drained, rinsed and dried
30-50 g walnuts toasted lightly in a dry pan and roughly chopped
small bunch of coriander (cilantro) or parsley roughly chopped

Dressing

2 tablespoon (heaped) mayo or vegan mayo
2 tablespoon (heaped) plain yogurt of choice dairy, soya or coconut
2 teaspoon Dijon mustard
2 teaspoon apple cider vinegar or lemon juice on juice
2 teaspoon maple syrup or honey
salt and pepper to taste

Metric - US Customary

Instructions

Prepare all of the salad ingredients as per above and put them in a large bowl. Hold back the coriander at this point.
***NOTE*** I opted to cut kohlrabi into matchsticks as I wanted to introduce a different texture and make it stand out. Feel free to grate it instead if you prefer.
140 g kohlrabi (roughly ½), 90 g carrot (1 small), 90 g parsnip (1 small), 60 g apple (1 small), 25 g red onion (½ small), 120 g chickpeas (½ can), 30-50 g walnuts
In a small bowl mix together all of the dressing ingredients until you get nice and smooth dressing.
***NOTE*** Feel free to adjust the flavours here. You might prefer touch more vinegar, mustard or a bit more sweetness. Taste and add as per your preference.
2 tablespoon (heaped) mayo or vegan mayo, 2 tablespoon (heaped) plain yogurt of choice, 2 teaspoon Dijon mustard, 2 teaspoon apple cider vinegar or lemon juice on juice, 2 teaspoon maple syrup or honey, salt and pepper to taste
Pour dressing over the salad and give it all a good mix.
Add chopped coriander (cilantro) and mix it in. Taste and season with salt and pepper.
small bunch of coriander (cilantro) or parsley, salt and pepper to taste
Serve as is or on bed of mixed salad leaves, rocket or lamb’s lettuce would be particularly nice.
Enjoy!

Notes

Nutritional information is approximate, per serving (based on 4 servings) and should be treated as a rough guideline only. They've been calculated using plant based mayo and yogurt.
I used purple kohlrabi here but green will be fine too.
Kohlrabi can be substituted with red cabbage or broccoli stalk.
This winter slaw can be stored in the fridge for up to 5 days.

Nutrition