Tired of the same old boring coleslaw? Prepare to be amazed by this extraordinary German-inspired Kohlrabi Coleslaw with Paprika Dressing that will transform your summer side dish game! This vibrant, crunchy, and incredibly flavorful recipe takes the classic coleslaw and elevates it with a unique twist that will have your guests begging for the recipe. With its zesty paprika-infused dressing and crisp vegetables, this dish is not just a salad – it's a culinary adventure waiting to happen.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 1 medium kohlrabi, peeled and shredded
- 2 cups shredded cabbage
- 1 carrot, grated
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Thoroughly wash the kohlrabi, cabbage, and carrot under cool running water to remove any dirt or debris.
- Using a sharp knife or a mandoline, carefully peel the kohlrabi and remove any tough outer skin. Ensure the surface is smooth and clean.
- Shred the peeled kohlrabi using a box grater or food processor, aiming for thin, uniform pieces. Transfer to a large mixing bowl.
- Shred the cabbage into thin strips, ensuring consistent size for even texture. Add to the bowl with kohlrabi.
- Grate the carrot using the medium-sized holes of a box grater. Add to the vegetable mixture.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, paprika, salt, and pepper to create a smooth, well-combined dressing.
- Pour the prepared dressing over the shredded vegetables and gently toss using salad tongs or a large spoon, ensuring all ingredients are evenly coated.
- Cover the bowl and refrigerate for 15-30 minutes to allow flavors to meld and vegetables to slightly marinate.
- Before serving, give the coleslaw a final gentle stir and adjust seasoning if needed.
- Serve chilled as a refreshing side dish or light salad accompaniment.
Tips
- Choose fresh, firm kohlrabi for the best texture and flavor. Look for vegetables that are heavy for their size and free from blemishes.
- For extra crunch, make sure to shred your vegetables uniformly and not too thick or thin.
- Let the coleslaw sit in the refrigerator for at least 15-30 minutes before serving to allow the flavors to meld and develop.
- For a lighter version, you can substitute part of the mayonnaise with Greek yogurt.
- Experiment with additional herbs like fresh dill or chives to add more depth to the dressing.
- If you want extra heat, consider adding a pinch of cayenne pepper to the paprika dressing.
- This coleslaw keeps well in the refrigerator for 1-2 days, making it perfect for meal prep or potlucks.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 5g
Protein: 1g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 5mg
