Kohlrabi Slaw
A crisp and refreshing kohlrabi slaw with a light, tangy dressing. This unique twist on classic coleslaw highlights kohlrabi’s mild, sweet flavor with a satisfying crunch.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 50 mins (includes chilling)
- Yield: 4-6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: International
Ingredients
1/4 cup extra-virgin olive oil or hazelnut oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon whole grain mustard
1/2 teaspoon fine sea salt
1 large apple (cored and cut into matchsticks)
1 medium kohlrabi (peeled and cut into matchsticks)
1/4 cup thinly sliced red onion
1/4 cup toasted chopped hazelnuts
1/4 cup finely chopped parsley (more for garnish)
Freshly ground black pepper
Instructions
- Peel kohlrabi and cut into matchsticks (julienne) or grate using a box grater.
- Combine kohlrabi, carrot, red onion, and parsley in a large bowl.
- In a small bowl, whisk together vinegar, olive oil, honey, Dijon mustard, and celery seeds.
- Pour dressing over vegetables and toss to coat evenly.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For extra crunch, add 1/2 cup chopped walnuts or sunflower seeds.
- Substitute cabbage or Brussels sprouts for kohlrabi if unavailable.
- Best served within 24 hours as kohlrabi softens over time.
Nutrition
- Serving Size: 3/4 cup
- Calories: 80
- Sugar: 6g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
