Simple Kohlrabi Slaw
Crisp, refreshing kohlrabi slaw with a tangy yogurt-lemon dressing and fresh herbs. This quick no-cook side dish highlights kohlrabi's natural sweetness and crunch — perfect alongside grilled meats or as a light picnic salad.
For 4 servings
- prep · ~10 min
Prep the kohlrabi and carrot.
1.Peel the kohlrabi bulbs with a knife, removing the fibrous outer layer.2.Julienne or grate the kohlrabi using a box grater or julienne peeler.3.Peel and julienne or grate the carrot the same way. - mix · ~2 min
Make the dressing.
1.In a small bowl, whisk together yogurt, lemon juice, olive oil, and sugar until smooth.2.Season with salt and black pepper, whisking again to combine.TIPTaste the dressing now — it should be bright and tangy. Adjust lemon or salt before adding to the vegetables. - mix · ~2 min
Toss the slaw together.
1.Place the julienned kohlrabi and carrot in a large mixing bowl.2.Pour the dressing over the vegetables.3.Toss well with clean hands or tongs until everything is evenly coated.4.Fold in the chopped parsley. - rest · ~10 min
Rest before serving.
Let the slaw sit for 5 to 10 minutes at room temperature so the flavors meld and the vegetables soften slightly. Toss once more right before serving.
TIPDon't skip the rest — kohlrabi releases a little liquid that becomes part of the dressing. - serve
Serve the kohlrabi slaw.
Transfer to a serving bowl and enjoy immediately as a side dish alongside grilled meats, burgers, or as part of a picnic spread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or julienne peeler for perfectly even, thin matchsticks that absorb dressing evenly.
- 2If kohlrabi bulbs are large and woody, trim the base and peel deeply to remove the tough fiber.
- 3Let the slaw rest exactly 5 to 10 minutes — longer resting makes it watery instead of creamy-crisp.
- 4For a thicker, creamier slaw, use Greek yogurt instead of regular plain yogurt.
- 5Make the dressing up to a day ahead and refrigerate; toss with vegetables just before serving.
- 6Taste the yogurt-lemon dressing before adding to the slaw — it should be assertively tangy to balance kohlrabi's sweetness.
Adapt it for your goals.
Herb-swap
Replace parsley with equal parts fresh dill, mint, or cilantro — each herb brings a different aromatic profile (dill for pickled vibes, mint for cooling freshness, cilantro for a bold kick).
crunchy add inCrunchy-add-in
Fold in 1/4 cup toasted sunflower seeds or chopped almonds for nutty crunch, turning the slaw into a heartier side that works for lunch or potlucks.
dairy freeDairy-free
Swap the yogurt for a thick plant-based yogurt (coconut or soy) to make the slaw dairy-free without losing creaminess — perfect for vegan plates or lactose-intolerant guests.
Why this is on our healthy list.
Rich in Vitamin C
Kohlrabi is an excellent source of vitamin C, which supports immune health and collagen production — one medium bulb provides over half the daily need.
Probiotic Boost
The plain yogurt in the dressing adds live cultures that support gut health and digestion, especially when paired with fiber-rich raw vegetables.
Low-Calorie & Hydrating
Kohlrabi is over 90% water and very low in calories (about 35 per cup), making this slaw a light, refreshing choice that supports hydration and weight management.
Natural Sweetness Without Added Fat
The touch of sugar in the dressing amplifies kohlrabi's own mild sweetness, so you get a satisfyingly flavorful slaw with minimal oil and no heavy cream.
Frequently asked questions
You can prep the vegetables and dressing separately up to 1 day ahead, but toss them together no more than 1 hour before serving to keep the slaw crunchy and not watery.
