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This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.

This kohlrabi slaw is bright and crunchy, with apple, carrots, and a tangy vinaigrette dressing! It’s an easy recipe that turns this vegetable into a delicious side dish perfect for any meal.

Kohlrabi Slaw
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Got kohlrabi and not sure what to do with it? I’ll admit, the first time I found kohlrabi at our local farmer’s market, I had no idea what to do with this slightly awkward-looking vegetable. But after some experimenting in my kitchen, I’ve discovered the best way to showcase kohlrabi’s incredible crunch and broccoli-like flavor: slaw!

This kohlrabi slaw is my go-to recipe for whenever I find this vegetable. The combination of thinly sliced kohlrabi, sweet carrots, and crisp apple creates the perfect texture, and the tangy vinaigrette brings everything together. It makes kohlrabi into something truly special!

Why I love kohlrabi

Kohlrabi, also known as the German turnip, is a cruciferous vegetable. It’s in the same family as cabbage, broccoli, cauliflower and kale: so it’s no surprise that it has the flavor of broccoli stems!

You can typically find kohlrabi at farmer’s markets, though I’ve noticed more grocery stores carrying it lately. Sometimes it comes with the leaves attached (which are edible and great in salads), and other times you’ll find just the bulb.

The texture is what this vegetable is all about: it’s incredibly crunchy and hydrating, kind of like jicama but with a more complex flavor profile. This makes it perfect for eating raw like in slaws and salads.

Kohlrabi

Ingredients in kohlrabi slaw

This kohlrabi slaw is a simple way to highlight its super powers: use it thinly sliced into matchsticks along with carrots and apple with a tasty vinaigrette-style dressing. Here’s what you’ll need:

  • Kohlrabi: The star that provides that signature crunch. The key is cutting it properly – more on that in my pro tips section.
  • Carrots: I use large carrots and julienne them to match the kohlrabi’s texture. They add natural sweetness and a pop of color that makes the slaw visually appealing.
  • Apple: The apple adds a touch of natural sweetness and tartness that balances the earthiness of the kohlrabi. I prefer using a crisp variety like Pink Lady, Honeycrisp or Granny Smith.
  • Green onions: These provide a mild onion flavor without overwhelming the delicate flavor of the kohlrabi.
  • Fresh parsley: This adds a bright, herbaceous note that elevates the entire dish.
  • Dressing: I keep it simple with olive oil, white wine vinegar, maple syrup (or honey), Dijon mustard, and kosher salt. This Mediterranean-style vinaigrette enhances all the flavors with a sweet tart pop.

Tips for cutting matchsticks

The main time-consuming portion of this recipe is cutting the kohlrabi! It can take a while to cut the matchsticks, so be patient. Here are the main steps for how to cut kohlrabi:

  • Remove any attached greens. Sometimes kohlrabi is sold with the greens, so remove these.
  • Peel the bulb. You can cut off extras when you’re chopping matchsticks so it doesn’t have to be perfect.
  • Cut thin slices, then place the slices on their side and slice into thin sticks. Then cut off the ends to remove more of the peel.
Kohlrabi Slaw

How to serve kohlrabi slaw

And that’s it! All you need to know about making kohlrabi slaw. There are so many different ways to serve this tasty kohlrabi recipe:

Storage and make-ahead tips

I usually like eating a slaw immediately after I make it, like this red cabbage slaw. But you can store this kohlrabi slaw in an airtight container in the refrigerator for up to 3 days.

If you’re making it more than a day ahead, you might want to refresh the flavor for a splash more vinegar or a pinch of salt.

The slaw doesn’t freeze well due to the high water content of the vegetables, but honestly, it never lasts long enough in my house for that to be an issue!

Dietary notes

This kohlrabi slaw recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Kohlrabi Slaw

Kohlrabi slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This kohlrabi slaw is bright and crunchy, with apple, carrots, and a tangy vinaigrette dressing! It’s an easy recipe that turns this vegetable into a delicious side dish perfect for any meal.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks
  • 1 cup carrots (about 2 large carrots), julienned or shredded
  • 1 sweet tart apple, cut into matchsticks (like Pink Lady, Honeycrisp or Granny Smith)
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup, honey or sugar
  • ½ tablespoon Dijon mustard
  • ½ teaspoon kosher salt

Instructions

  1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above.
  2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.

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Other kohlrabi recipes to try

This unique vegetable is fun to use in recipes throughout the winter months! Here are a few more ideas to try:

About the authors

Alex & Sonja

Hi there! We’re Alex & Sonja Overhiser, authors of two cookbooks, busy parents, and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share simple, seasonal recipes and the joy of cooking. We now offer thousands of original recipes, cooking tips, and meal planning ideas—all written and photographed by the two of us (and tested on our kids!).

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15 Comments

  1. jim nelson says:

    can the leaves be eaten I have been told that the leaves are also very good

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