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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.

Kohlrabi Slaw
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Got a bulb of kohlrabi and not sure what to do with it? This unique vegetable looks a little like an alien, and if you’re like us: you were stumped on how to use it the first time. Here’s a perfect way to highlight the crunchy, raw texture of this veggie: Kohlrabi Slaw! It’s bright, crunchy and zingy paired with tart apple, sweet carrot and a Mediterranean-style vinegary dressing. It’s our favorite way to use it: bar none.

What is kohlrabi, anyway?

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! It comes in both green and purple varieties, and it’s easiest to find at farmer’s markets, though you can also come across it at standard grocery stores.

The kohlrabi may come with leaves attached, or they may be already cut off (as shown in this photo). You can save the greens for use in salads: or finely chop them for use in this slaw if you like!


Ingredients in kohlrabi slaw

The texture of kohlrabi is crunchy and hydrating: it’s similar in texture and flavor to jicama. So it’s at its best used raw, in our opinion! 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
  • Carrots
  • Apple
  • Green onions
  • Parsley
  • Olive oil
  • White wine vinegar
  • Maple syrup, honey or sugar
  • Dijon mustard

A few tips on cutting matchsticks

The main time-consuming portion of this recipe? Cutting the kohlrabi! It takes 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; other times it is simply the bulb.
  • 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:

How are you planning to serve it? Let us know in the comments below!

More kohlrabi recipes

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

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

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


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


  • 3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks
  • 1 cup carrots (about 2 large carrots), julienned or shredded
  • 1 apple, cut into matchsticks
  • 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


  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.
  • Category: Salad
  • Method: Raw
  • Cuisine: American
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Barbara Alvey says:

    Delicious! Just wish it were easier to make. Difficult to cut carrots into matchsticks and prep with arthritic hands is at least 30 minutes.

  2. Kjersti M. McKinley says:

    Oh my goodness! I made this after leaving the farmers market with kohlrabi. I am a fan. I used the maple syrup and the figi apples. Added a bit more mustard for the bite. Next time will use honey crisp apples and maybe honey. It is going in my book of online recipes.

  3. Kim H. says:

    The kohlrabi slaw was an instant hit. It was so crunchy and delicious. All my friends loved the slaw. I will be making this side dish more often. Thank you for the recipe.

  4. Maria Pasceri says:

    This was a delicious recipe. I love kohlrabi and this was simply made with everything I had in my fridge. (Except green onions) I used finely chopped red onion. It is a keeper.

  5. Jay Barksdale says:

    Delicious of course. How could it not be with those (fresh) ingredients. BUT…
    Kohlrabi is a fiesty thing and doesn’t go down without a fight. The peeling, slicing and matchsticking – it takes quite a bit of time. My suggestion – make this with cabbage, and roast, then peel, any kohls you have around.
    Regardless, thanks for the fresh, clean taste.

  6. Julie Howard says:

    Any tips on making ahead? How long would this keep in the refrigerator?

    1. Sonja Overhiser says:

      This lasts 1 to 2 days refrigerated!

  7. Cheryl says:

    I made this today with fresh from the garden kohlrabi and it is delicious! I’m going to let it marinade for a day and serve it tomorrow with fish!
    Thanks for the great recipe! 🥗

  8. Ellen Frey says:

    Does it matter what kind of apple to use?

    1. Alex Overhiser says:

      It doesn’t matter, but we would recommend a large crispy apple such as pink lady or honey crisp.

      1. Shari Rach says:

        So happy to have found this recipe and the others for kohlrabi. This is very good! I grew kohlrabi in my garden this year, and have roasted it and sautéed it in a cream sauce- but I agree raw is best. Sent a bowl of this slaw to neighbors and they loved it! Now sending them some kohlrabi from my garden . I think I will try the fritters next.

  9. judee says:

    Kohlrabi is one of those vegetables that most are unfamiliar with. I was introduced by my CSA and immediately wondered how to use it. I also made a slaw and a red lentil kohlrabi soup. Your recipe looks delicious.

  10. Sonja Overhiser says:

    Let us know if you have any questions!