Crunchy Kohlrabi & Apple Slaw
A crisp, refreshing slaw where julienned kohlrabi and tart green apple come together in a light, tangy yogurt-lemon dressing. Fresh dill and a whisper of caraway give it a gentle European character. Ready in 15 minutes with no cooking required—perfect alongside grilled meats, sandwiches, or as part of a picnic spread.
For 4 servings
- prep · ~5 min
Julienne the kohlrabi and apple.
1.Peel the kohlrabi bulbs and cut into thin matchstick-sized strips.2.Core the green apple, then julienne into strips of similar size.3.Place both in a large mixing bowl. - mix · ~1 min
Make the dressing.
1.In a small bowl, whisk together yogurt, lemon juice, and olive oil until smooth.2.Add the crushed caraway seeds, salt, and black pepper. Whisk to combine. - mix · ~1 min
Toss the slaw together.
1.Pour the dressing over the julienned kohlrabi and apple.2.Add the chopped fresh dill.3.Toss well until everything is evenly coated. - rest · ~10 min
Chill briefly before serving.
Cover the bowl and refrigerate for at least 10 minutes. This lets the flavors meld and keeps the slaw extra crisp.
TIPFor maximum crunch, dress just 15 minutes before serving—the kohlrabi stays crisp and doesn't wilt like cabbage. - serve
Give a final toss and serve cold.
Toss once more right before serving to redistribute the dressing. Spoon into a serving bowl alongside grilled sausages, schnitzel, or as part of a salad spread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Julienne both kohlrabi and apple to the same thin matchstick size for even coating.
- 2Toss the slaw just before serving to keep the apple from browning and the kohlrabi crunchy.
- 3For a thicker, creamier dressing, use Greek yogurt instead of plain yogurt.
- 4If you can't find kohlrabi, substitute with jicama or fennel for a similar crunch.
- 5Let the slaw rest in the fridge for 10 minutes to let the caraway and dill flavors bloom.
- 6To prevent the apple from oxidizing, toss it with a little lemon juice before mixing with kohlrabi.
Adapt it for your goals.
Vegan
Replace yogurt with a plant-based alternative like cashew cream or unsweetened coconut yogurt to make this slaw completely plant-based without losing its tangy creaminess.
Extra CrunchyExtra-Crunchy
Add 1/4 cup of toasted sunflower seeds or sliced almonds for added texture and a nutty flavor that complements the caraway and dill.
Herb SwapHerb Swap
Substitute dill with fresh mint or parsley for a different herbal note—mint pairs beautifully with apple and lemon for a brighter, summer-friendly slaw.
Spicy KickSpicy Kick
Add a finely chopped fresh chili or a pinch of red pepper flakes to the dressing for a gentle heat that contrasts with the cool yogurt and crisp apple.
Why this is on our healthy list.
Rich in Vitamin C
Kohlrabi is an excellent source of vitamin C, supporting immune function and collagen production, while the green apple adds additional antioxidants.
Probiotic Boost
The yogurt dressing provides live probiotics (if using unheated yogurt) that support gut health and digestion.
Low-Calorie & Hydrating
Kohlrabi and apple are both high in water content and low in calories, making this slaw a light, hydrating side that adds volume to any meal.
Digestive Aid
Caraway seeds are traditionally used to ease bloating and digestion, complementing the raw vegetables to create a gut-friendly side dish.
Frequently asked questions
Yes, but for the best crunch, dress the slaw no more than 15 minutes before serving. You can prep the julienned kohlrabi and apple separately and whisk the dressing ahead, then toss just before serving.
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