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Kohlrabi apple slaw on a green bowl.
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5 from 1 vote

Kohlrabi apple slaw

Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings: 4 servings
Author: Aleksandra


  • 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.
  • Enjoy!


  • 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!


Calories: 81kcal