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Kohlrabi Apple Slaw – Crisp, Bright, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.