Simple Kohlrabi Slaw
This Simple Kohlrabi Slaw is a vibrant, refreshing side dish that celebrates the crisp, slightly sweet flavor of raw kohlrabi. Quick to prepare and bursting with tangy, savory notes, it's perfect for any meal.
For 4 servings
Prepare the kohlrabi and carrot: Peel the kohlrabi and carrot thoroughly. Using the large holes of a box grater or a food processor fitted with a shredding disc, shred both vegetables into fine strips.
Make the dressing: In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt (if using), fresh lemon juice, Dijon mustard, fine sea salt, and freshly ground black pepper until smooth and well combined.
Combine ingredients: Add the shredded kohlrabi and carrot to the bowl with the dressing. Toss gently but thoroughly, ensuring all the vegetables are evenly coated.
Taste and adjust: Taste the slaw and adjust seasonings as needed. You might want a little more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
Chill (optional but recommended): For best flavor and texture, cover the bowl and refrigerate the slaw for at least 15-30 minutes before serving. This allows the flavors to meld and the kohlrabi to slightly soften while retaining its crunch.
Serve: Give the slaw a final toss before serving. If desired, garnish with fresh chopped dill or parsley.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For even finer shreds, use the small holes of your box grater or a julienne peeler for the kohlrabi. A mandoline can also create very thin, uniform slices for a different texture.
- 2Don't skip the chilling step if you have time; it allows the dressing to penetrate the vegetables, enhancing the overall flavor and slightly softening the kohlrabi without losing its signature crunch.
- 3If you prefer a lighter dressing, increase the amount of Greek yogurt and reduce the mayonnaise, or use a light mayonnaise. You can also thin the dressing with a splash of water or milk if it's too thick.
- 4To prevent the slaw from becoming watery if making ahead, you can lightly salt the shredded kohlrabi and carrot, let them sit for 10-15 minutes, then squeeze out excess moisture before adding the dressing.
Adapt it for your goals.
Spicy Slaw
Add 1/2 teaspoon of sriracha or a pinch of red pepper flakes to the dressing for a subtle kick. A finely minced jalapeño can also be incorporated with the vegetables.
Herbaceous SlawHerbaceous Slaw
Experiment with different fresh herbs like cilantro, mint, or chives. A blend of herbs can add complex layers of flavor.
Nutty & Fruity SlawNutty & Fruity Slaw
Stir in a handful of toasted chopped pecans or walnuts for crunch, and a quarter cup of dried cranberries or finely diced apple for sweetness and chew.
Why this is on our healthy list.
Rich in Vitamin C
Kohlrabi is an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Good Source of Fiber
Both kohlrabi and carrots are high in dietary fiber, aiding digestion, promoting satiety, and contributing to gut health.
Antioxidant Powerhouse
This slaw provides various antioxidants from kohlrabi and carrots, which help protect the body's cells from damage caused by free radicals.
Frequently asked questions
Yes, you can prepare this slaw up to 4-6 hours in advance. The flavors will meld beautifully, and the kohlrabi will retain its crunch. For best texture, avoid making it more than a day ahead as it can become watery.
