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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.
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.
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.
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:
- Serve it as a side dish for Cajun shrimp or lentil Sloppy Joes
- Use it as a topping for a salmon burger or BBQ sandwich
- Add it to a bowl meal like grain bowl or rice bowl
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.
Kohlrabi Slaw
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Salad
- Method: Raw
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
- Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above.
- 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.
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:
- Try these Kohlrabi Recipes
- Go for Kohlrabi Carrot Fritters or refreshing Kohlrabi Salad
- Cut matchsticks for dipping into Beet Hummus
can the leaves be eaten I have been told that the leaves are also very good
Yes!
Delicious! Just wish it were easier to make. Difficult to cut carrots into matchsticks and prep with arthritic hands is at least 30 minutes.
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.
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.
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.
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.
Any tips on making ahead? How long would this keep in the refrigerator?
This lasts 1 to 2 days refrigerated!
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! 🥗
Does it matter what kind of apple to use?
It doesn’t matter, but we would recommend a large crispy apple such as pink lady or honey crisp.
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.
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.
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