Crunchy Kohlrabi & Apple Slaw
This refreshing, high-fiber Crunchy Kohlrabi & Apple Slaw is a vibrant side dish, featuring crisp kohlrabi and tart green apple tossed in a creamy, tangy Greek yogurt dressing.
For 4 servings
Prepare the kohlrabi: Peel the kohlrabi thoroughly to remove the tough outer layer. Using a mandoline or a sharp knife, julienne the kohlrabi into thin matchsticks, about 2-3 inches long.
Prepare the apple: Core the green apple and julienne it into matchsticks similar in size to the kohlrabi. Immediately toss the apple with a splash of lemon juice (not accounted for in the dressing ingredients) to prevent browning.
Prepare the red onion: Peel and thinly slice the small red onion into very fine slivers. If you find raw onion too pungent, you can soak it in ice water for 5-10 minutes to mellow its flavor, then drain well.
Make the dressing: In a medium bowl, whisk together the plain Greek yogurt, fresh lemon juice (from the ingredient list), extra virgin olive oil, Dijon mustard, and 1 tablespoon of the chopped fresh dill. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Combine the slaw ingredients: In a large mixing bowl, combine the julienned kohlrabi, apple, and sliced red onion.
Dress the slaw: Pour the prepared Greek yogurt dressing over the kohlrabi and apple mixture. Gently toss everything together until all the vegetables are evenly coated with the dressing.
Rest and serve: Let the slaw sit for at least 5-10 minutes in the refrigerator. This allows the flavors to meld and the vegetables to slightly soften while retaining their crunch. Taste and adjust seasoning if necessary.
Garnish and serve: Before serving, sprinkle the remaining 1 tablespoon of fresh chopped dill over the slaw for an extra burst of freshness and visual appeal. Serve chilled as a side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a Mandoline: For perfectly uniform and thin matchsticks, a mandoline slicer is highly recommended for both the kohlrabi and apple. Always use a safety guard.
- 2Prevent Apple Browning: To keep your apple slices bright and fresh, toss them immediately with a small amount of lemon juice after cutting. This extra step ensures your slaw looks appealing.
- 3Adjust Dressing Consistency: If you prefer a thinner dressing, add a teaspoon or two of water or milk to the Greek yogurt mixture until it reaches your desired consistency.
- 4Make Ahead: While best served fresh, you can prepare the kohlrabi and dressing separately up to a day in advance. Combine them with the apple just before serving to maintain optimal crunch and prevent apple browning.
Adapt it for your goals.
Herb Swap
Substitute fresh dill with other herbs like chopped parsley, mint, or chives for a different aromatic profile.
Creamy BoostCreamy Boost
For a richer dressing, add a tablespoon of mayonnaise or a quarter of a ripe avocado (mashed) to the Greek yogurt mixture.
Nutty CrunchNutty Crunch
Fold in a handful of toasted pecans, walnuts, or sunflower seeds for an added layer of texture and nutty flavor.
Why this is on our healthy list.
High in Fiber
Kohlrabi and apples are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Rich in Vitamin C
Both kohlrabi and apples are packed with Vitamin C, a powerful antioxidant that supports immune function, collagen production, and overall skin health.
Gut-Friendly Probiotics
The plain Greek yogurt in the dressing provides beneficial probiotics, which contribute to a healthy gut microbiome and can improve digestive health.
Frequently asked questions
You can prepare the kohlrabi and dressing up to a day in advance and store them separately in the refrigerator. However, it's best to julienne and add the apple just before serving to prevent browning and maintain its crisp texture.
