Shaved Cabbage, Kohlrabi and Carrot Slaw from Rochelle Bilow

Raw, raw, raw. All I crave in the summer are vegetables in their purest states. The trick for a fine raw slaw is to shave ingredients_slawthe vegetables as thinly as you can. Here, i eschew the traditional mayonnaise-based sauce in favor of a garlicky, peppery vinaigrette. Allowing the vegetables to marinate in the dressing for a few hours will serve you well, as they’ll break down a bit and absorb much more flavor.

This recipe requires a few cheats –  fermented plum vinegar, sesame oil, and tahini, which are, of course, not local. but i find it’s well worth the splurge. This serves eight to ten.


  • 1 cup kohlrabi, peeled, stems trimmed
  • 2 cups grated savoy or napa cabbage
  • 2 cups carrots, peeled
  • 2 tablespoons finely chopped garlic
  • 1/4 cup apple cider vinegar
  • 1 teaspoon ume (fermented plum) vinegar
  • 1 tablespoon tahini
  • 1/4 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup toasted sesame oil
  • 1/4 cup finely chopped fresh parsley
  • salt, optional

slaw_carrotskohlrabiFreshly shave the vegetables using either a box grater or the grater of a food processor.

In a large mixing bowl, whisk together the garlic, vinegars, tahini, and pepper.

Slowly stream in the oils, whisking the whole time. Add the cut vegetables and us a spoon to coat them completely with the vinaigrette.

Taste, and adjust seasonings if desired (I find the ume vinegar imparts enough of a salty tatse for me, but you may certainly add salt).

Let marinate for at least one hour, preferably more, and finish with fresh parsley when it’s time to serve. I think this tastes best at room temperature.


*This recipe appears in Rochelle’s book, The Call of the Farm.

About the Author – Rochelle Bilow

rochelle_bilow_bioRochelle is an associate web editor for Bon Appétit magazine, where she writes about seasonal eating, cooking with local ingredients, and how to be more efficient (and have more fun!) in the kitchen.

When she’s not writing, she’s managing Bon Appéit’s Instagram account at @bonappetitmag and Tweeting at @bonappetit.

Before joining BA, Rochelle worked as the Experts Editor at; prior to that, she lived and cooked on a small farm in Central New York.

The Call of the Farm, her first book, a memoir of food, farming, and love, was published in 2014.

Connect with Rochelle on her personal Twitter and Instagram accounts (below) and read more at

You may purchase her book, The Call of the Farm, wherever books and ebooks are sold.

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