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Kohlrabi Slaw

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salads•american•vegetarian, gluten-free, contains dairy, contains eggs
35 minutes•6 servings•

Ingredients

  • 4 cups kohlrabi – peeled and cut into matchsticks
  • 1 cups carrot – cut into matchsticks
  • 1 cups apple – Granny Smith, cut into matchsticks
  • 1/4 cups scallion – thinly sliced (~1.5 n/a green onions)
  • 1/4 cups fresh dill – chopped
  • 1/2 cups mayonnaise
  • 1/4 cups sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice – fresh
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp kosher salt
  • 1/2 tsp black pepper – freshly ground
  • 1/2 tsp celery seed
Kohlrabi Slaw

Instructions

1. Trim and peel the kohlrabi, then cut it into fine matchsticks to measure 4 cups. Cut the carrot and apple into matchsticks, thinly slice the scallions, and chop the dill.

2. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, Dijon mustard, honey, kosher salt, black pepper, and celery seed until smooth.

3. Add the kohlrabi, carrot, apple, scallions, and dill to the bowl. Toss until the vegetables are evenly coated in the dressing.

4. Cover and refrigerate 15–30 minutes to let the flavors meld and the kohlrabi soften slightly; it should relax but remain crisp.

5. Toss again just before serving and adjust seasoning to taste. Serve chilled or cool.

Kohlrabi Slaw is a bright, crunchy salad that pairs the mild, sweet-brassica snap of kohlrabi with a creamy, tangy dressing. The texture is crisp and refreshing, with carrot adding color and sweetness and apple bringing a juicy tartness. Aromatic dill and a hint of celery seed give it the familiar slaw character while keeping the flavor profile clean and lively.

The dish builds on the broader coleslaw tradition, which traces to Dutch settlers’ “koolsla” and became a staple in American cooking. Kohlrabi, long beloved in Central European kitchens, found a new role in American farmers’ market salads and slaws as cooks sought alternatives to cabbage. Today, Kohlrabi Slaw appears across delis, cookouts, and seasonal menus, blending Old World produce with New World slaw sensibilities.