This kohlrabi slaw is a delicious salad that you need to make! It’s made with kohlrabi, apples, and mint vinaigrette. It’s light, crisp, lightly sweet and sour, and very refreshing. If you haven’t eaten kohlrabi before, this crunchy slaw is a good place to start!
If you like crunchy refreshing salads make sure to try our red cabbage apple slaw or orange pomegranate salad with mint lime vinaigrette!
What is kohlrabi?
Kohlrabi can be eaten raw or cooked. I prefer it raw – it has a wonderful flavor and crunchiness.
How does kohlrabi taste? It’s very crunchy and has a mild, slightly sweet and peppery flavor. You could say it tastes like something between a cabbage and a radish.
All parts of kohlrabi are edible – the flesh, skin, and leaves. The main part of kohlrabi is most often used for salads but can also be roasted or pan-fried. The skin is very thick which makes it not pleasant to chew, that’s why this vegetable should be peeled – made sure to use a sharp knife to peel it.
Kohlrabi ranges in color from green to purple.
How to use up kohlrabi greens? You can try to make a quick saute with the leaves, here’s a recipe I’ve found: sauteed kohlrabi greens with bacon. The leaves can be prepared like kale or other thick leafy greens.
If you are wondering what to do with kohlrabi, this salad is my favorite recipe to use this nutritious vegetable!
Here’s what you need to make this delicious kohlrabi slaw:
- kohlrabi – it’s crunchy and slightly sweet
- apple – adds sweetness and crunch to the salad, best is crisp and sweet variety such as Gala or Honeycrisp, I also think this slaw would be also very good with crunchy pear
- mint – adds a refreshing and unexpected flavor, you could omit it but it’s so much better with it! cilantro would be a good substitution – if using cilantro I would swap lemon juice for lime juice
- olive oil
- apple cider vinegar and lemon juice – add acidity, vinegar adds a stronger sour flavor while lemon juice adds a little bit sourness and citrusy flavor to the salad, you can use just vinegar or just lemon juice but I prefer this slaw with both of them
- honey – adds a touch of sweetness
- Dijon mustard
Step by step instructions
STEP 1: Peel the kohlrabi and cut it into matchsticks (you can read more on that below). Cut the apple into quarters, cut out the core, cut each quarter into slices. and then into matchsticks. I haven’t peel the apple to get a pop of color in my slaw, but if you don’t like apple skin, you can peel it.
How to cut kohlrabi:
- Cut off the leaves.
- Slice off the top and bottom of the kohlrabi.
- Now peel the kohlrabi. You can use a vegetable peeler but I prefer a sharp small paring knife.
- Cut the kohlrabi into thin slices.
- Stack the slices and cut them into matchsticks.
STEP 2: Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, finely chopped mint, and honey into a small bowl, whisk until combined, season with salt and pepper.
STEP 3: Add the kohlrabi and apple into a large bowl, pour the sauce over. Toss all the ingredients until evenly coated.
Season the slaw with more salt and pepper if necessary, adjust the seasonings if necessary – if the salad is not sour enough add more apple cider vinegar and if it’s too sour add some more honey.
This kohlrabi apple slaw tastes great the next day but the apple loses its color. Store it in a closed container in the fridge for up to 24 hours. Without the apple, it would be good probably even longer.
This kohlrabi apple slaw pairs perfectly with this pistachio-crusted fish and pea mint puree.
It will go well with any fish and seafood recipe like simple pan-fried salmon or shrimp. You can use it as a slaw for fish tacos.
It will also pair well with many rich meat dishes like:
- Breaded chicken cutlets
- Baked chicken with apples and onions
- Chicken fritters
- Roast goose
- Prosciutto-wrapped chicken
- Polish meat patties
- Roast duck
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Kohlrabi apple slaw
RATE THE RECIPE
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- 1 medium kohlrabi
- 1 medium sweet apple
- 2 teaspoons finely chopped mint leaves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon apple cider vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon honey
- salt and pepper to taste
- Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, finely chopped mint, and honey into a small bowl, whisk until combined, season with salt and pepper.
- Peel the kohlrabi and cut into thin slices. Stack the slices and cut them into thin matchsticks.
- Cut the apple into quarters, cut out the core, cut each quarter into slices and then into matchsticks.
- Add the kohlrabi and apple into a large bowl, pour the sauce over. Toss all the ingredients until evenly coated.
- Season the slaw with more salt and pepper if necessary, adjust the seasonings if necessary – if the salad is not sour enough add more apple cider vinegar and if it’s too sour add some more honey.
- Best for this slaw are sweet and crunchy apples such as Gala or Honeycrisp. I didn’t peel the apple but you can peel it if you don’t like apple peel.
- This kohlrabi apple slaw tastes great the next day but the apple loses its color. Store it in a closed container in the fridge for up to 24 hours. Without the apple, it would be good probably even longer.
- Please make sure to adjust the seasonings before serving your slaw. Kohlrabi and apples come in different sizes so if you use large your salad can be underseasoned.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!