I love making Kohlrabi Slaw when I want a crisp, refreshing side dish that is packed with texture and fresh flavor. The mild sweetness of kohlrabi combines beautifully with colorful vegetables and a tangy dressing, creating a vibrant slaw that pairs well with everything from grilled meats to sandwiches and seafood.

Why You’ll Love This Recipe

I enjoy this recipe because it is light, crunchy, and incredibly easy to prepare. Kohlrabi has a unique texture that reminds me of a cross between cabbage and broccoli stems, making it perfect for slaws. I also appreciate how versatile this dish is, as I can customize it with different vegetables, herbs, and dressings to suit any meal or occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Kohlrabi bulbs, peeled and julienned or shredded
Carrots, shredded
Red cabbage, thinly sliced
Green onions, sliced
Fresh parsley, chopped
Apple cider vinegar
Olive oil
Dijon mustard
Honey
Salt, to taste
Black pepper, to taste

Directions

I peel the kohlrabi and cut it into thin matchsticks or shred it using a grater.
I place the kohlrabi, carrots, red cabbage, green onions, and parsley in a large mixing bowl.
In a separate bowl, I whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper.
I pour the dressing over the vegetables.
I toss everything thoroughly until the slaw is evenly coated.
I let the slaw rest in the refrigerator for about 15 minutes so the flavors can blend.
I stir once more before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes add shredded apples or pears for extra sweetness and crunch. When I want additional texture, I include sunflower seeds, pumpkin seeds, or sliced almonds. I also enjoy mixing in fresh herbs such as dill, cilantro, or mint. For a creamier version, I replace part of the vinaigrette with Greek yogurt or mayonnaise.

Storage/Reheating

I store leftover kohlrabi slaw in an airtight container in the refrigerator for up to 3 days. The vegetables stay pleasantly crisp, making it an excellent make-ahead side dish. I give the slaw a quick stir before serving if the dressing settles. Reheating is unnecessary since the slaw is best enjoyed chilled or at room temperature. Freezing is not recommended because the vegetables can lose their crisp texture after thawing.

FAQs

What is kohlrabi?

I find kohlrabi to be a member of the cabbage family with a mild, slightly sweet flavor and a crisp texture that works wonderfully in salads and slaws.

Do I need to peel kohlrabi before using it?

I always peel the outer layer because it can be tough, especially on larger bulbs.

Can I make kohlrabi slaw ahead of time?

I often prepare it several hours in advance since the flavors improve as the slaw chills.

What dishes pair well with kohlrabi slaw?

I enjoy serving it alongside grilled chicken, barbecue, burgers, fish tacos, sandwiches, or roasted meats.

Can I use a different dressing?

I like experimenting with creamy dressings, citrus vinaigrettes, or yogurt-based dressings depending on the meal.

Conclusion

I consider Kohlrabi Slaw a fresh and flavorful alternative to traditional coleslaw. Its crisp texture, vibrant vegetables, and tangy dressing make it a versatile side dish that complements a wide variety of meals. Whenever I want something light, crunchy, and easy to prepare, this slaw is one of my favorite choices.