Kohlrabi Slaw

If you’ve never tried kohlrabi before, this slaw is the perfect way to get started. It’s crisp, crunchy, slightly peppery, and honestly underrated in the world of slaws. Think of it as a cousin to cabbage with a little bit more personality—especially when you slice it up into thin matchsticks and toss it with bright, tangy dressing and some colorful veggies.

I first made this on a whim after spotting a pile of kohlrabi at the farmer’s market. It looked like something out of a sci-fi movie—bulbous and pale green with leaves sticking out like antennas. But once I peeled away the tough outer skin and sliced into it, I was hooked. The texture was like a cross between broccoli stem and radish, but milder and sweeter. It instantly made sense as a base for a refreshing slaw.

This kohlrabi slaw isn’t just beautiful with its vibrant mix of purple cabbage, carrots, and herbs—it’s also incredibly versatile. You can pile it onto sandwiches, tuck it into tacos, serve it as a side at a BBQ, or even enjoy it as a light lunch with some grilled chicken or tofu. And let’s be real: when the weather is hot, the last thing anyone wants is to turn on the stove. That’s where this slaw shines—no cooking, just chopping and tossing.

What really brings everything together is the dressing: a zippy combo of lemon juice, a touch of honey, olive oil, and Dijon mustard. It’s light and fresh but still flavorful enough to make the veggies sing. This slaw is crunchy, tangy, slightly sweet, and totally addictive. Once you try it, don’t be surprised if you start keeping kohlrabi in your fridge on the regular.

Why You’ll Love It

• Super Crunchy and Refreshing – Kohlrabi has a naturally crisp texture that holds up beautifully in slaw. It gives you that satisfying crunch in every bite, without getting soggy like some other slaws.
• A Fun Twist on Classic Slaw – This isn’t your average cabbage-heavy side dish. Kohlrabi adds a unique flavor that’s slightly sweet and peppery, making this slaw feel fresh and exciting.
• Easy to Prep Ahead – It actually tastes better after sitting for a bit! You can make it in advance and store it in the fridge, making it perfect for potlucks, picnics, or weekday lunches.
• Versatile Pairing – Serve it with grilled meats, in tacos, on top of sandwiches, or alongside your favorite main dishes. It works well with everything from BBQ chicken to roasted salmon.
• Naturally Light and Healthy – Packed with fiber and vitamins, this slaw is a wholesome, low-calorie side that doesn’t feel like you’re sacrificing flavor for nutrition.

Ingredient List

For the Slaw

• 1 medium kohlrabi, peeled and julienned
• 1 cup shredded purple cabbage
• 1 large carrot, peeled and grated or julienned
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley (or cilantro)

For the Dressing

• 2 tablespoons olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup for vegan)
• Salt and pepper, to taste

Ingredient Notes

• Kohlrabi – Look for firm, unblemished bulbs. If the leaves are still attached, they should be perky and green. You’ll need to peel it well—its outer layer is tough and fibrous.
• Purple cabbage – Adds gorgeous color and crunch. You can swap in green cabbage if that’s what you have on hand.
• Carrot – Adds natural sweetness and vibrant color. A julienne peeler makes prep super fast.
• Lemon juice – Freshly squeezed is best here. It gives the dressing that clean, zippy flavor bottled lemon juice just can’t match.
• Dijon mustard – Adds subtle tang and depth to the dressing. Don’t skip it—it really ties everything together.
• Honey – A touch of sweetness balances the acidity. Maple syrup works beautifully too if you’re keeping it vegan.

Kitchen Equipment Needed

• Cutting board & sharp knife – For peeling and slicing the kohlrabi and veggies. I love using my wooden board for stability and my go-to chef’s knife for precise cuts.
• Julienne peeler or mandoline – Makes it easy to get uniform, thin matchsticks of kohlrabi and carrot. A mandoline works great if you’re making a big batch.
• Mixing bowl – To toss everything together. I use a large stainless steel bowl so I have plenty of room to mix without spilling.
• Small jar or bowl with whisk – For shaking or whisking the dressing ingredients together. A mason jar is perfect if you want to store extra.
• Vegetable peeler – For peeling the kohlrabi and carrot. Simple but essential for getting a clean, even surface.

Instructions

Step 1: Prep the Kohlrabi

• Start by cutting off the leafy stems (if still attached) and trimming both ends of the kohlrabi bulb.
• Use a vegetable peeler or paring knife to remove the thick, tough outer skin. Make sure you peel deep enough to get past the fibrous layer.
• Slice the peeled kohlrabi into thin rounds, then stack and cut into matchstick-sized strips (julienne-style).

Pro Tip: If you have a mandoline with a julienne blade, this step will go a lot faster and give you super even pieces.

---

Step 2: Prepare the Other Veggies

• Shred or thinly slice the purple cabbage and add it to a large mixing bowl.
• Peel and julienne or grate the carrot—whichever texture you prefer. Toss it into the bowl.
• Slice the green onions (both white and green parts) and finely chop the parsley or cilantro. Add them in as well.

---

Step 3: Make the Dressing

• In a small jar or bowl, combine olive oil, lemon juice, Dijon mustard, and honey (or maple syrup).
• Add a pinch of salt and freshly cracked black pepper.
• Whisk well until the dressing is fully emulsified (smooth and creamy-looking).

Pro Tip: Whisk continuously as you add the oil for a well-blended dressing. If using a jar, shake it vigorously with the lid on—super easy and mess-free.

---

Step 4: Toss Everything Together

• Pour the dressing over the prepared vegetables in the mixing bowl.
• Use salad tongs or clean hands to gently toss everything until well coated and evenly mixed.
• Taste and adjust the seasoning—add more lemon, salt, or pepper if needed.

Pro Tip: Let the slaw sit for at least 10–15 minutes before serving. This gives the flavors time to meld and the veggies to soften slightly.

---

Step 5: Serve or Store

• Transfer to a serving dish and garnish with extra herbs or a sprinkle of sesame seeds (optional).
• Serve immediately or chill in the fridge for up to 2 days in an airtight container. The slaw will get even better as it rests!

Tips and Tricks for Success

• Peel the kohlrabi thoroughly – Its outer layer is tough and woody, so make sure to remove all of it until you reach the crisp, pale interior.
• Use a mandoline for speed – If you’re short on time or want super uniform cuts, a mandoline with a julienne attachment is a lifesaver.
• Let it rest before serving – Giving the slaw 10–15 minutes to sit allows the flavors to blend and the dressing to slightly soften the veggies.
• Double the dressing for meal prep – This slaw keeps well, and extra dressing means you can refresh leftovers or use it on another salad later in the week.
• Taste and adjust – Always give the finished slaw a taste and tweak as needed—sometimes just a splash more lemon or a pinch more salt makes a big difference.

Ingredient Substitutions and Variations

• Swap kohlrabi for broccoli stems – If kohlrabi isn’t available, peeled and julienned broccoli stems give a similar texture and mild flavor.
• Use green cabbage instead of purple – It works just as well, though it won’t be as colorful. Napa cabbage is also a softer, milder option.
• Try apple for a sweet twist – Add thinly sliced or julienned green apple for extra crunch and a touch of sweetness.
• Make it spicy – Add a pinch of red pepper flakes or a dash of sriracha to the dressing for a gentle kick.
• Swap honey for maple syrup or agave – Easy switch if you’re keeping it vegan or just prefer a different kind of sweetness.
• Add crunch with seeds or nuts – Toss in toasted sunflower seeds, slivered almonds, or crushed peanuts right before serving for extra texture.

Serving Suggestions

• As a side for grilled meats or fish – This slaw pairs perfectly with grilled chicken, pork chops, or salmon. The tangy crunch balances out rich, smoky flavors.
• Stuffed in tacos – I love piling this slaw into fish or shrimp tacos—it adds a refreshing, zesty crunch that takes every bite up a notch.
• Topped on sandwiches or burgers – Use it as a topping for pulled pork, grilled veggie sandwiches, or burgers for an extra layer of texture and flavor.
• Alongside spicy dishes – Serve it with something spicy like jerk chicken or curry to help cool things down and cleanse the palate.
• On its own as a light lunch – I often have a bowl of this slaw on its own or with a protein like grilled tofu or boiled eggs—it’s light but super satisfying!

Storage and Reheating Instructions

• Refrigerate in an airtight container – Store any leftovers in the fridge for up to 2–3 days. The slaw holds its crunch well and actually tastes better the next day.
• Stir before serving – Give the slaw a quick toss before serving to redistribute the dressing and refresh the flavors.
• Avoid freezing – The veggies will lose their crispness and become soggy once thawed, so it’s best enjoyed fresh or chilled.
• Keep dressing separate for meal prep – If prepping ahead, store the dressing separately and toss with the slaw just before serving for maximum crunch.

Frequently Asked Questions

What does kohlrabi taste like?

Kohlrabi has a mild, slightly sweet flavor—like a mix between a broccoli stem and an apple, with a hint of pepper. It’s super crisp and refreshing, which makes it perfect for slaws!

Do I have to peel kohlrabi?

Yes, absolutely. The outer skin is tough and fibrous, so peeling is a must to get to the tender, crunchy inside.

Can I make this slaw ahead of time?

Yes! In fact, it tastes even better after sitting for a bit. Just store it in the fridge and give it a quick toss before serving.

Is this recipe vegan?

It can be! Just swap the honey for maple syrup or agave in the dressing, and you’re good to go.

How do I julienne the kohlrabi without a special tool?

You can slice it into thin rounds using a sharp knife, then stack and slice those rounds into thin matchsticks. It takes a little more time, but works just as well.

Can I add protein to make it a full meal?

Definitely! Grilled chicken, shrimp, tofu, or even chickpeas would all be delicious additions to bulk it up for a light, healthy meal.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!