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Kohlrabi Slaw
Crisp, juicy kohlrabi with apple, red onion, hazelnuts, and parsley in a honey-mustard dressing — a very convincing fifteen-minute salad.
DifficultyEasyTotal time15 minServes4
Overview
Prep15 min
Cook0 min
Total15 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Large bowl
- Mandoline or sharp knife
Method
01
Whisk the dressing
Whisk the oil, vinegar, honey, mustard, and salt in a large bowl.
02
Cut the matchsticks
Cut the apple and kohlrabi into matchsticks and add them to the bowl with the red onion, hazelnuts, and parsley.
03
Toss and serve
Toss well, season with pepper, and serve — it holds its crunch for hours.
Tips
NoteCut the apple and kohlrabi about the same size for even crunch.
NotePeel kohlrabi deeply — the fibrous outer layer never softens.
NoteRefrigerate up to 2 days.
Nutrition
NoteNutrition varies by ingredient brands and serving size.
Storage
RefrigeratorRefrigerate up to 2 days.
Frequently asked
What does kohlrabi taste like?+
Somewhere between a mild radish and a sweet broccoli stem — crisp and juicy with a faint peppery edge.
No kohlrabi available?+
Broccoli stems peeled and cut the same way are the closest stand-in.
Can I make it vegan?+
Swap the honey for maple syrup — nothing else changes.
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