Kohlrabi Apple Slaw – Crisp, Bright, and Easy

Kohlrabi Apple Slaw is the kind of side dish that turns simple meals into something memorable. It’s crunchy, lightly sweet, and pleasantly tangy—everything you want in a fresh slaw. If you’ve never cooked with kohlrabi before, this recipe is a friendly place to start.

The texture is similar to a crisp apple or broccoli stem, and it soaks up flavor like a champ. Pair it with grilled chicken, tacos, or a simple sandwich, and you’ve got a balanced, colorful plate.

Kohlrabi Apple Slaw – Crisp, Bright, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 medium kohlrabi bulbs, peeled and julienned (or shredded)
• 2 crisp apples (Honeycrisp, Pink Lady, or Granny Smith), julienned
• 1 large carrot, peeled and julienned
• 1 small red onion or 2 scallions, thinly sliced
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup roasted sunflower seeds or sliced almonds (optional, for crunch)
• 3 tablespoons plain Greek yogurt (or mayonnaise for a classic slaw)
• 1 tablespoon mayonnaise (optional, for extra creaminess if using yogurt)
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1–2 teaspoons honey or maple syrup, to taste
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1–2 teaspoons honey
• 1/4 teaspoon salt and a few grinds of pepper

Method

 

1. Prep the kohlrabi: Trim off the stems and any leaves. Use a knife to peel the tough outer layer, then julienne the bulb into thin matchsticks. A box grater or food processor with a shred blade also works.
2. Slice the apples: Core and julienne the apples. If you prefer, leave the skin on for color and extra fiber.
3. Add the crunch: Julienne the carrot and thinly slice the red onion or scallions. Chop the herbs.
4. Make the dressing: In a small bowl, whisk together yogurt, mayonnaise (if using), vinegar, Dijon, honey, lemon juice, salt, and pepper until smooth. Taste and adjust sweetness and acidity.
5. Toss the slaw: In a large bowl, combine kohlrabi, apples, carrot, onion, and herbs. Pour over the dressing and toss until everything is lightly coated. Sprinkle in sunflower seeds or almonds, if using.
6. Rest and serve: Let the slaw sit for 10–15 minutes to soften slightly and allow flavors to meld. Taste again and adjust salt, pepper, or acidity before serving.
7. Vinaigrette option: If using the vinaigrette, whisk all ingredients in a bowl or shake in a jar, then toss with the slaw as above.

Why This Recipe Works

• Balanced flavors: The sweetness of apples and carrots pairs perfectly with kohlrabi’s mild, peppery bite.
• Crunch that lasts: Kohlrabi stays crisp longer than cabbage, so the slaw holds up well, even with dressing.
• Simple ingredients: Everything is easy to find and comes together in minutes—no special tools required.
• Make-ahead friendly: The flavors meld over time, making it ideal for meal prep or gatherings.
• Light but satisfying: The dressing is creamy without being heavy, and there’s an option for a vinaigrette if you prefer.

Ingredients

• 2 medium kohlrabi bulbs, peeled and julienned (or shredded)
• 2 crisp apples (Honeycrisp, Pink Lady, or Granny Smith), julienned
• 1 large carrot, peeled and julienned
• 1 small red onion or 2 scallions, thinly sliced
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup roasted sunflower seeds or sliced almonds (optional, for crunch)

Creamy Dressing:

• 3 tablespoons plain Greek yogurt (or mayonnaise for a classic slaw)
• 1 tablespoon mayonnaise (optional, for extra creaminess if using yogurt)
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1–2 teaspoons honey or maple syrup, to taste
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper

Bright Vinaigrette Option:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1–2 teaspoons honey
• 1/4 teaspoon salt and a few grinds of pepper

Step-by-Step Instructions

1. Prep the kohlrabi: Trim off the stems and any leaves. Use a knife to peel the tough outer layer, then julienne the bulb into thin matchsticks.

   A box grater or food processor with a shred blade also works.

2. Slice the apples: Core and julienne the apples. If you prefer, leave the skin on for color and extra fiber.
3. Add the crunch: Julienne the carrot and thinly slice the red onion or scallions. Chop the herbs.
4. Make the dressing: In a small bowl, whisk together yogurt, mayonnaise (if using), vinegar, Dijon, honey, lemon juice, salt, and pepper until smooth.

   Taste and adjust sweetness and acidity.

5. Toss the slaw: In a large bowl, combine kohlrabi, apples, carrot, onion, and herbs. Pour over the dressing and toss until everything is lightly coated. Sprinkle in sunflower seeds or almonds, if using.
6. Rest and serve: Let the slaw sit for 10–15 minutes to soften slightly and allow flavors to meld.

   Taste again and adjust salt, pepper, or acidity before serving.

7. Vinaigrette option: If using the vinaigrette, whisk all ingredients in a bowl or shake in a jar, then toss with the slaw as above.

Keeping It Fresh

• Refrigeration: Store the dressed slaw in an airtight container for up to 3 days. Stir before serving to redistribute the dressing.
• Make-ahead strategy: For the best crunch, store the vegetables and dressing separately and combine within a few hours of serving.
• Browning prevention: Apples stay brighter if tossed with lemon juice before mixing into the slaw.
• Revive leftovers: If the slaw tightens up in the fridge, loosen it with a splash of lemon juice or a teaspoon of olive oil.

Health Benefits

• Fiber-rich: Kohlrabi, apples, and carrots provide dietary fiber that supports digestion and steady energy.
• Vitamin C boost: Kohlrabi and apples deliver vitamin C, which supports immune function and skin health.
• Lower-calorie dressing: Using Greek yogurt keeps the dressing light while adding protein and probiotics.
• Antioxidants: Colorful ingredients like carrots and fresh herbs bring antioxidants that help fight oxidative stress.
• Heart-healthy fats: If you choose the vinaigrette or add nuts/seeds, you get unsaturated fats that support heart health.

Common Mistakes to Avoid

• Skipping the peel on kohlrabi: The outer layer is tough and fibrous. Peel it well for the best texture.
• Overdressing: Add dressing gradually.

  You can always add more, but you can’t take it away.

• Using mealy apples: Choose firm, crisp varieties. Soft apples turn mushy in slaw.
• Ignoring salt and acid: A pinch of salt and a splash of vinegar or lemon make the flavors pop.
• Cutting pieces too thick: Thin matchsticks or shreds help the slaw soak up dressing and stay pleasant to eat.

Alternatives

• Herb swaps: Try dill for a fresh, bright note or mint for a cool finish.
• Fruit twists: Swap apples for pears, or add a handful of dried cranberries for sweetness and chew.
• Nut and seed options: Use pepitas, pistachios, or chopped pecans for extra crunch.
• Dairy-free dressing: Use the vinaigrette or a dairy-free yogurt to keep it creamy without dairy.
• Spice it up: Add a pinch of crushed red pepper, a spoonful of horseradish, or a drizzle of sriracha.
• Cabbage combo: Mix in shredded red or green cabbage for more volume and classic slaw vibes.
• Protein add-ins: Fold in shredded rotisserie chicken or chickpeas to make it a light lunch.

FAQ

What does kohlrabi taste like?

Kohlrabi is mild and slightly sweet with a gentle peppery note. The texture is crisp and juicy, a bit like broccoli stems crossed with an apple.

Do I need to cook the kohlrabi?

No.

Kohlrabi is delicious raw and keeps its crunch, which is perfect for slaw. Just peel it well and slice it thinly.

Can I make this ahead of time?

Yes. The slaw actually improves after resting for 30 minutes.

For the best crunch over a couple of days, store the dressing separately and toss before serving.

What apples are best for this slaw?

Choose crisp, firm apples like Honeycrisp, Pink Lady, or Granny Smith. They hold their texture and bring bright flavor.

How can I make it vegan?

Use a plant-based yogurt or skip the creamy dressing and go with the vinaigrette. Sweeten with maple syrup instead of honey.

How finely should I cut the vegetables?

Aim for thin matchsticks or shreds.

This helps the dressing coat every bite and keeps the slaw light and easy to eat.

Is there a way to reduce the onion’s sharpness?

Yes. Soak thinly sliced onion in cold water for 10 minutes, then drain and pat dry before adding to the slaw.

Can I freeze kohlrabi slaw?

No. Freezing ruins the fresh texture.

It’s best enjoyed within a few days from the fridge.

Final Thoughts

Kohlrabi Apple Slaw is bright, crunchy, and flexible enough to fit any table. With a handful of simple ingredients and a quick dressing, you get a side that feels fresh and thoughtful without extra effort. Keep it classic, or tweak the herbs and add-ins to match your meal.

Once you try it, kohlrabi won’t feel like a mystery vegetable anymore—it’ll be a staple. Enjoy it alongside anything grilled, tucked into tacos, or piled next to your favorite sandwich.