This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.

Kohlrabi Slaw

Got a bulb of kohlrabi and not sure what to do with it? This unique vegetable looks a little like an alien, and if you’re like us: you were stumped on how to use it the first time. Here’s a perfect way to highlight the crunchy, raw texture of this veggie: Kohlrabi Slaw! It’s bright, crunchy and zingy paired with tart apple, sweet carrot and a Mediterranean-style vinegary dressing. It’s our favorite way to use it: bar none.

What is kohlrabi, anyway?

Kohlrabi, also known as the German turnip is a cruciferous vegetable. It’s in the same family as cabbage, broccoli, cauliflower and kale: so it’s no surprise that it has the flavor of broccoli stems! It comes in both green and purple varieties, and it’s easiest to find at farmer’s markets, though you can also come across it at standard grocery stores.

The kohlrabi may come with leaves attached, or they may be already cut off (as shown in this photo). You can save the greens for use in salads: or finely chop them for use in this slaw if you like!


Ingredients in kohlrabi slaw

The texture of kohlrabi is crunchy and hydrating: it’s similar in texture and flavor to jicama. So it’s at its best used raw, in our opinion! This kohlrabi slaw is a simple way to highlight its super powers: use it thinly sliced into matchsticks along with carrots and apple with a tasty vinaigrette-style dressing. Here’s what you’ll need:

  • Kohlrabi
  • Carrots
  • Apple
  • Green onions
  • Parsley
  • Olive oil
  • White wine vinegar
  • Maple syrup, honey or sugar
  • Dijon mustard

A few tips on cutting matchsticks

The main time-consuming portion of this recipe? Cutting the kohlrabi! It takes a while to cut the matchsticks, so be patient! Here are the main steps for how to cut kohlrabi:

  • Remove any attached greens. Sometimes kohlrabi is sold with the greens; other times it is simply the bulb.
  • Peel the bulb. You can cut off extras when you’re chopping matchsticks so it doesn’t have to be perfect.
  • Cut thin slices, then place the slices on their side and slice into thin sticks. Then cut off the ends to remove more of the peel.
Kohlrabi Slaw

How to serve kohlrabi slaw

And that’s it! All you need to know about making kohlrabi slaw. There are so many different ways to serve this tasty kohlrabi recipe:

How are you planning to serve it? Let us know in the comments below!

More kohlrabi recipes

This unique vegetable is fun to use in recipes throughout the winter months! Here are a few more ideas to try:

This kohlrabi slaw recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.


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This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.

  • 3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks
  • 1 cup carrots (about 2 large carrots), julienned or shredded
  • 1 apple, cut into matchsticks
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup, honey or sugar
  • ½ tablespoon Dijon mustard
  • ½ teaspoon kosher salt

  1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above.
  2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Kohlrabi slaw, kohlrabi slaw recipe


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