This easy Kohlrabi Slaw is made with raw kohlrabi, shredded cabbage, carrots, and a sweet apple. It then gets tossed with a scratch-made coleslaw dressing that is creamy, sweet, and tangy, which complements all of the flavors and textures.
Change up your coleslaw routine and make this tasty raw Kohlrabi Slaw!
This delicious side dish is perfect for summer barbecues and potlucks. It's easy to make, and the homemade coleslaw dressing enhances the refreshing taste and crunchy texture!
Kohlrabi is a crunchy cruciferous vegetable that is often overlooked. But it shouldn't be!
Kohlrabi is a great source of fiber, vitamins C and B, and potassium. It's also low in calories and fat. When eaten raw, kohlrabi has a slightly sweet taste and crisp texture. This makes it perfect for salads and slaws!
This easy salad recipe is made with raw kohlrabi and other vegetables like shredded cabbage, carrots, and a sweet apple.
It then gets tossed with a simple homemade coleslaw dressing that is creamy, sweet, and tangy, to complement all of the slaw flavors and textures.
This salad is the best way to introduce someone to the flavor of kohlrabi and is easy to put together.
Bring it to your next summer party and serve it with your favorite BBQ main courses and side dishes!
Why You'll Love This Recipe
If you're wondering how to use kohlrabi in your kitchen, this easy coleslaw recipe is a great start.
This kohlrabi slaw side dish is packed with fiber and nutrients from a wide variety of vegetables.
It comes together quickly and can be assembled beforehand.
The creamy coleslaw dressing is easy to make and can be used as a salad dressing for other dishes.
This slaw has an incredible crisp texture from all the raw vegetables.
- Kohlrabi - In this recipe, purple or green kohlrabi is cut into small matchstick shapes to give the salad a kohlrabi crunch in every bite.
- Shredded Cabbage - A classic in every coleslaw recipe, shredded cabbage adds bulk to the dish along with fiber and nutrients.
- Carrots - Gives the dish a pop of natural orange color, crunch, and a bit of sweetness.
- Apple - Adds a contrasting sweetness to the salad that pairs well with the rest of the ingredients.
- Mixed Seeds - A mix of pumpkin seeds, sesame seeds, and poppy seeds give the salad a crunch and nutty flavor.
- Spring Onion - Gives the salad a light onion flavor, green color, and fresh garden taste.
For the coleslaw dressing
- Mayonaise - Makes up the creamy base of the dressing while helping develop all of the flavors. Swap to 5 Minute Vegan Mayo.
- Apple Cider Vinegar - Adds an acidic layer of flavor the dressing along with a complimentary apple flavor.
- Dijon Mustard - Gives the dressing a tangy flavor that pairs well with the rest of the ingredients.
- Salt & Pepper - Balances and enhances all layers of flavor in the salad.
- Sugar - This optional ingredient gives the dressing a kick of sweetness if necessary.
Please see the recipe card below for quantities.
Wondering how to make this Kohlrabi Slaw recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the vegetables: Peel the kohlrabi and cut it into matchsticks.
Finely shred the cabbage. Peel and shred the carrots. Core the apple and cut it into matchsticks.
Mix vegetables with seeds: Add the chopped vegetables and seed mixture to a large mixing bowl. Toss to combine.
Assemble the dressing: Add all dressing ingredients together in a separate bowl and whisk until fully combined.
Assemble the kohlrabi slaw: Add half of the dressing to the bowl with the vegetables and toss to combine. Give it a taste and add more dressing if needed. Serve cold and enjoy!
The kohlrabi in this recipe is peeled and then cut into matchsticks. You can also grate the kohlrabi if you prefer a finer texture in your salad.
When choosing kohlrabi for this recipe, look for kohlrabi that is heavy for its size and has glossy, bright green or purple skin with no brown spots. Avoid kohlrabi that is soft to the touch.
The coleslaw dressing can be made ahead of time and stored in a sealed container in the fridge for up to one week and tastes better as it has time to chill.
Enjoy at a summer party along with a cold glass of Strawberry Iced Tea.
It pairs well with Vegan Hot Dogs at a BBQ.
It makes a great side dish when paired with Baked Beans with Turmeric.
Serve with an Easy Bean Burger with Mustard Mayo for a well-rounded meal.
Add other vegetables: You can add your favorite crunchy vegetables to the salad, including radishes, celery, or green bell peppers.
Add fresh herbs: Mix in some chopped fresh parsley, dill, or chives for extra flavor.
Make it spicy: Add a sprinkle of cayenne pepper, chili flakes, or your favorite hot sauce to the dressing. Or try a drizzle of Chili Garlic Oil.
Make it sweeter: Add more sugar to the dressing or top the salad with raisins, dried cranberries, or fresh berries.
Make it a meal: Mix in some cooked grains like quinoa, farro, or rice for added protein and fiber. Top with beans, or tofu for a complete meal.
The salad ingredients and dressing should be stored separately for this recipe. The salad will last for up to four days in a sealed container in the fridge. The dressing will last for up to one week stored in a sealed container in the fridge.
If you have already dressed salad left over, then it will last up to two days in the fridge. Feel free to add more cabbage to add more crunch if needed.
Freezing is not recommended.
Kohlrabi has a slightly sweet and crunchy taste similar to cabbage, broccoli, and Brussels sprouts. It can be eaten raw or cooked and makes a great addition to salads and slaws.
Kohlrabi is a good source of fiber, vitamins C and B, and minerals like potassium and magnesium. It has also been linked to several health benefits, including improved digestion, lower blood pressure, and reduced inflammation.
Yes, this recipe makes an excellent coleslaw with or without the kohlrabi. Feel free to experiment with other crunchy vegetables.
More Easy Salad Recipes
- Easy Cabbage Salad
- Greek Potato Salad
- Finnish Beetroot Salad
- Carrot Top Salad with Chickpeas
- Shaved Brussels Sprouts Salad
- Butternut Squash Salad
- Tomato Onion Salad
- Feta & Pesto CousCous Salad
- Leek Salad with Honey Mustard Dressing
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
- 1 kohlrabi (green or purple) peeled and cut into matchsticks
- 1 cup shredded red cabbage
- 2 carrots
- 1 apple
- 3 tablespoons mixed seeds (pumpkin, sesame, poppy etc...
- 1 scallion (spring onion) chopped
For the coleslaw dressing
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon sugar (optional for a sweeter coleslaw)
- Peel the kohlrabi and cut it into matchsticks.
- Finely shred the cabbage.
- Peel and shred the carrots.
- Core the apple and cut into matchsticks.
- Add all the vegetables to a bowl and toss with the seeds.
- Stir all dressing ingredients together.
- Add half the dressing to the slaw and gently toss, and add more if desired.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.