Another day, another pickle. This time it’s pickled coleslaw, a way to eliminate the mayo and make it picnic basket friendly. This slaw can be stored in the fridge for up to ten days. The cabbage in this coleslaw is turnip cabbage, or as it is better known, kohlrabi.
Kohlrabi is a member of the Brassica family, like cabbage, broccoli and cauliflower. The tasty bulbs are low in calories, a good source of calcium, potassium, vitamins A and C and fiber.
Kohlrabi is crunchy, a little bit sweet and can have the spicy kick of a radish or turnip. I peeled and shredded the little space alien looking veggies along with a few carrots in the food processor. Toss the shredded kohlrabi and carrot with some kosher salt to extrude as much water out of them as possible. After about ten minutes, use your hands or wrap in a clean kitchen towel to squeeze as much water out of the kohlrabi as possible. The less water left behind the crunchier the slaw will be.
The original recipe called for white vinegar and pineapple juice. I had white balsamic pineapple vinegar and the sweet, slightly tart flavor really complimented the kohlrabi nicely. Add some pineapple chunks just when ready to serve. Goes great with fish, as a taco topping or even with hot dogs!
Pickled Coleslaw
Adapted from Fine Cooking
Makes 2 1/2 quarts
Ingredients
- 9c shredded kohlrabi
- 1/2c shredded carrot
- 2T kosher salt (I use Diamond Crystal, if using Morton, use a little less)
- 1/4c pineapple balsamic vinegar or white vinegar
- 3/4c pineapple juice (fresh is best)
- 1c fresh pineapple in small dice
Directions
- Toss the kohlrabi and carrot in a large bowl with the salt. Let sit at room temperature for about ten minutes.
- Wring out as much moisture as possible from the vegetables with your hands. Transfer the vegetables to a dry bowl.
- Add the vinegar and juice and toss thoroughly. The slaw can be served immediatley or placed in quart jars and refrigerated up to ten days.
- Add fresh pineapple right before serving.
