Tasty & Healthy Ways to Prepare Kohlrabi Slaw

Often overlooked in the produce aisle, kohlrabi is a vegetable that truly deserves more attention, especially when it comes to making vibrant, crunchy slaws. Forget the usual cabbage routine for a moment and let’s explore this unique member of the Brassica family. With its crisp texture, somewhere between a radish and an apple, and a mild, slightly sweet, peppery flavor, kohlrabi provides an excellent base for a refreshing and satisfying side dish. Moving beyond the familiar is where culinary adventure lies, and kohlrabi slaw offers a fantastic starting point. Unlike its leafy cousins, we primarily eat the swollen, bulbous stem of the kohlrabi plant, although the leaves are edible too when young and tender (great sauteed!). This bulb comes in pale green or vibrant purple varieties, but the flesh inside is consistently creamy white and crisp. Its versatility means it can be grated, julienned, or even spiralized, each method yielding a slightly different texture for your slaw creation.

Getting to Know Your Kohlrabi

First things first: selecting and prepping your star ingredient. Look for kohlrabi bulbs that feel heavy for their size, with smooth, unblemished skin. Smaller to medium-sized bulbs tend to be more tender and less woody than very large ones. If the leaves are still attached, they should look fresh and green, not wilted or yellow. Prepping kohlrabi might seem intimidating due to its somewhat alien appearance, but it’s quite straightforward. The outer skin is fibrous and needs to be removed.

1. Trim: Cut off the stem and root ends of the bulb. If leaves are attached, twist or cut them off close to the bulb (save them for another use if they look good!).
2. Peel: Use a sharp vegetable peeler or a paring knife. You’ll want to remove not just the thin outer skin but also the slightly thicker, fibrous layer underneath until you reach the pale, crisp flesh. Be thorough here; any remaining tough bits can be unpleasant in the slaw.
3. Cut: Now you have choices!
   • Grating: Use the large holes of a box grater or the grating disc of a food processor for a finer-textured slaw. This is quick and easy.
   • Julienning: For distinct, matchstick-like pieces, use a mandoline slicer (with a julienne blade, being extremely careful with the guard!) or practice your knife skills. Cut the peeled bulb into thin planks, stack them, and then slice thinly into matchsticks. This method offers a great crunch.
   • Spiralizing: If you have a spiralizer, kohlrabi makes fantastic veggie noodles that can form the base of a unique slaw. Use a blade that creates spaghetti-like strands.

Once prepped, the kohlrabi is ready to mingle with other ingredients and a delicious dressing.

Building Your Kohlrabi Slaw Masterpiece

A great slaw is all about balance: texture, flavor, and color. Kohlrabi provides the crisp base, but adding complementary ingredients elevates it from simple to spectacular.

Complementary Textures and Flavors

Think about adding other crunchy elements, some sweetness, maybe a little sharpness, and fresh herbs.

• Other Veggies: Carrots (grated or julienned) are a classic slaw partner, adding sweetness and color. Thinly sliced red onion or scallions provide sharpness. Bell peppers (any color) add crunch and sweetness. Celery offers a distinct savoury crunch. Radishes (like Daikon or regular red radishes) can add a peppery bite.
• Fruits: Crisp apples (like Fuji, Gala, or Honeycrisp) or pears, julienned or diced, add wonderful sweetness and tartness that pairs beautifully with kohlrabi. Dried fruits like cranberries or raisins can work in certain profiles but use them sparingly.
• Nuts and Seeds: Toasted pecans, walnuts, almonds, sunflower seeds, or pumpkin seeds add richness and another layer of crunch. Toasting them beforehand brings out their flavor.
• Herbs: Fresh herbs brighten everything up. Parsley, cilantro, dill, mint, or chives are all excellent choices, depending on the flavor profile you’re aiming for.

Verified Prep Tip: Always peel kohlrabi thoroughly before using it raw in slaw. The outer layer, even beneath the skin, can be quite fibrous. Removing it ensures a tender, pleasant crunch in every bite, making your slaw much more enjoyable.

Dressing it Up: The Soul of the Slaw

The dressing ties everything together. You can go creamy or opt for a lighter vinaigrette. The key is balancing acidity, sweetness, and fat (or creaminess).

Creamy Dressing Ideas

Creamy dressings provide richness and coat the ingredients nicely. They often benefit from sitting for a bit to allow the flavors to meld and the kohlrabi to soften slightly.

• Classic Mayo-Based: Mayonnaise forms the base, often thinned with a little vinegar (apple cider, white wine) or lemon juice. Seasonings can include Dijon mustard, a pinch of sugar or honey, salt, pepper, and perhaps celery seed.
• Yogurt or Sour Cream Based: For a lighter tang, substitute some or all of the mayo with plain Greek yogurt or sour cream. Adjust acidity and sweetness accordingly. Add herbs like dill or chives.
• Vegan Creamy: Use a good quality vegan mayonnaise, or create a base using soaked cashews blended until smooth with lemon juice, water, Dijon, and seasonings. Tahini can also create a creamy base when whisked with lemon juice and water.

Vinaigrette Dressing Ideas

Vinaigrettes offer a lighter, often brighter, alternative. They let the crispness of the kohlrabi shine through.

• Simple Lemon Vinaigrette: Extra virgin olive oil, fresh lemon juice, a touch of honey or maple syrup for balance, Dijon mustard (as an emulsifier), salt, and pepper. Simple, fresh, and versatile.
• Apple Cider Vinaigrette: Use apple cider vinegar for the acid component. Pairs exceptionally well with slaws containing apple. Olive oil, cider vinegar, Dijon, a hint of maple syrup, salt, and pepper.
• Asian-Inspired Vinaigrette: Rice vinegar, sesame oil (toasted), a neutral oil (like grapeseed or avocado), soy sauce or tamari, a touch of honey or agave, grated fresh ginger, and maybe a little garlic or chili flake. Perfect for slaws with cilantro, scallions, and sesame seeds.
• Tahini-Lemon Dressing: While it can be creamy, a thinner tahini dressing also works as a vinaigrette alternative. Whisk tahini with lemon juice, water (to reach desired consistency), garlic, salt, and pepper. Excellent with Mediterranean flavors.

Tasty Kohlrabi Slaw Combinations to Try

Classic & Creamy Kohlrabi Slaw

This is a familiar comfort zone, perfect for picnics or alongside grilled meats.

• Base: 1 large kohlrabi (julienned or grated), 1 medium carrot (julienned or grated), 1/4 cup thinly sliced red onion or 2 scallions (thinly sliced).
• Dressing: 1/2 cup mayonnaise (or Greek yogurt), 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp sugar (optional), salt and freshly ground black pepper to taste.
• Method: Combine kohlrabi, carrot, and onion in a large bowl. Whisk together dressing ingredients in a separate small bowl. Pour dressing over vegetables and toss well to coat. Chill for at least 20 minutes before serving.

Refreshing Apple Kohlrabi Slaw with Lemon Vinaigrette

Bright, crunchy, and slightly sweet – a fantastic palate cleanser.

• Base: 1 large kohlrabi (julienned), 1 crisp apple (like Honeycrisp or Fuji, julienned), 2 celery stalks (thinly sliced), 1/4 cup chopped toasted walnuts or pecans, 2 tbsp chopped fresh parsley.
• Dressing: 3 tbsp extra virgin olive oil, 1.5 tbsp fresh lemon juice, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, salt and pepper to taste.
• Method: Combine kohlrabi, apple, celery, nuts, and parsley in a bowl. Whisk dressing ingredients together. Pour over the slaw ingredients and toss gently. Serve immediately for best crunch, or let sit for 15 minutes for flavors to meld slightly.

Zesty Asian-Inspired Kohlrabi Slaw

Packed with umami and fresh flavors, great with Asian-style dishes or grilled fish.

• Base: 1 large kohlrabi (julienned or spiralized), 1 red bell pepper (thinly sliced), 3 scallions (thinly sliced, green and white parts), 1/4 cup chopped fresh cilantro, 1 tbsp toasted sesame seeds.
• Dressing: 2 tbsp rice vinegar, 1 tbsp soy sauce (or tamari), 1 tbsp neutral oil, 1 tsp toasted sesame oil, 1 tsp honey or agave, 1 tsp grated fresh ginger, pinch of red pepper flakes (optional).
• Method: Combine kohlrabi, bell pepper, scallions, and cilantro in a bowl. Whisk dressing ingredients together. Pour dressing over the slaw and toss well. Garnish with toasted sesame seeds just before serving.

Mediterranean Kohlrabi & Cucumber Slaw

Cooling cucumber and bright dill make this a refreshing option, lovely with falafel or grilled chicken.

• Base: 1 medium kohlrabi (grated or finely julienned), 1/2 English cucumber (seeded and grated or finely julienned), 1/4 cup thinly sliced red onion, 2 tbsp chopped fresh dill. Optional: 1/4 cup crumbled feta cheese.
• Dressing: 2 tbsp tahini, 2 tbsp fresh lemon juice, 2-3 tbsp water (to thin), 1 small garlic clove (minced or grated), salt and pepper to taste.
• Method: Gently combine kohlrabi, cucumber, red onion, and dill in a bowl. If using feta, add it now. Whisk tahini, lemon juice, water, garlic, salt, and pepper until smooth. Pour over the slaw and toss gently. Chill briefly before serving.

Tips for Slaw Success

• Taste and Adjust: Always taste your dressing before adding it to the vegetables. Adjust salt, sweetness, or acidity as needed. Taste the finished slaw too – it might need a final pinch of salt or pepper.
• Timing is Key: For creamy slaws, letting them sit for 20-30 minutes in the refrigerator allows the flavors to meld and the kohlrabi to soften slightly. For vinaigrette-based slaws, especially those with delicate ingredients like apple, serving sooner rather than later preserves the best crunch.
• Don’t Overdress: Start with slightly less dressing than you think you need. You can always add more, but you can’t take it away. The goal is to coat the ingredients, not drown them.
• Storage: Kohlrabi slaw is generally best eaten the day it’s made, especially vinaigrette versions. Creamy slaws might hold up slightly better for a day or two in an airtight container in the refrigerator, but the kohlrabi will lose some of its crispness over time.

Preparing kohlrabi slaw opens up a world of fresh, crunchy possibilities beyond the usual cabbage fare. Its mild flavor makes it a perfect canvas for a variety of dressings and complementary ingredients, from creamy and comforting to zesty and bright. Don’t let this knobbly vegetable intimidate you; grab one on your next grocery trip, peel away its tough exterior, and discover the delightful crunch and versatility that makes kohlrabi slaw a truly tasty and satisfying dish.