Name: Kohlrabi Slaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1/4 cup extra-virgin olive oil or hazelnut oil; 1 tablespoon apple cider vinegar; 2 teaspoons honey; 1 teaspoon whole grain mustard; 1/2 teaspoon fine sea salt; 1 large apple, cored and cut into matchsticks; 1 medium kohlrabi, peeled and cut into matchsticks; 1/4 cup thinly sliced red onion; 1/4 cup toasted chopped hazelnuts; 1/4 cup finely chopped parsley, plus more for garnish; Freshly ground black pepper, to taste

Jump to Recipe·4 from 6 reviews

I have truly fallen in love with this Kohlrabi Slaw Recipe because it delivers a perfect blend of crisp freshness and subtle sweetness that brightens up any meal. Whenever I make it, I am amazed by how easily the simple ingredients transform into such a vibrant, crunchy side dish full of flavor and texture. It’s one of my favorite ways to enjoy kohlrabi, especially in the fall when apples and hazelnuts are at their best. This slaw feels like a celebration of seasonal goodness with every bite.

Why You’ll Love This Kohlrabi Slaw Recipe

What really sets this Kohlrabi Slaw Recipe apart for me is its irresistible balance of flavors. I love how the naturally sweet apple cider vinegar and honey play against the peppery mustard and toasted hazelnuts, offering layers of tang, sweetness, and nuttiness that complement the crisp kohlrabi and apple matchsticks perfectly. The red onion adds a delicate sharpness that wakes up your palate, making this dish anything but boring.

Another reason I adore this recipe is how quick and fuss-free it is to prepare. It takes just about 15 minutes from start to finish, which is perfect when I want something fresh but don’t want to spend too long in the kitchen. Plus, it’s incredibly versatile—great for casual weeknights, a fancy dinner side, or even at a picnic or potluck. Every time I serve this slaw, it gets rave reviews, and I’m always asked for the recipe!

Ingredients You’ll Need

A clear glass bowl holds three bright layers of thinly sliced ingredients: pale green cucumber sticks on the left, red apple sticks with red skin on the right, and thinly sliced rings of purple-red onion scattered on top and between the sticks. A woman's hand on the right side holds a wooden spatula, stirring the mixture along with another wooden spoon held by a woman's hand from the bottom left. Around the bowl, on a white marbled surface, there is a small wooden dish with crushed red pepper flakes, a small glass bowl with more sliced purple-red onions, a cracked white bowl filled with whole and halved hazelnuts, and fresh green parsley leaves on the left. A white and blue checkered cloth sits in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Kohlrabi Slaw Recipe is simple but chosen to bring out the best in flavor, texture, and color. Together, they create a dish that’s crisp, tangy, subtly sweet, and beautifully crunchy.

Extra-virgin olive oil or hazelnut oil: Adds rich, smooth body and subtle nuttiness to the dressing.
Apple cider vinegar: Brings a bright, tangy acidity that lifts the entire slaw.
Honey: A natural sweetener that balances the tartness perfectly.
Whole grain mustard: Contributes a gentle pungency and texture to the dressing.
Fine sea salt: Enhances all the flavors and keeps everything in balance.
Large apple: Crisp and sweet, cut into matchsticks for perfect bite-sized crunch.
Medium kohlrabi: The star of the dish, peeled and cut into matchsticks for that satisfying crunch.
Thinly sliced red onion: Adds a slight sharpness that contrasts the sweetness beautifully.
Toasted chopped hazelnuts: Give wonderful texture and a toasty, nutty flavor.
Finely chopped parsley: Adds fresh herbal notes and a pop of green color.
Freshly ground black pepper: Just a pinch to finish with gentle heat.

Directions

Step 1: In a large bowl, whisk together the extra-virgin olive oil (or hazelnut oil), apple cider vinegar, honey, whole grain mustard, and fine sea salt until the dressing is smooth and well combined.

Step 2: Peel the kohlrabi and cut it into thin matchsticks. Core the apple and cut it into similar-sized matchsticks to match the kohlrabi’s crunch.

Step 3: Thinly slice the red onion and toast the hazelnuts lightly in a dry pan until fragrant and golden, then roughly chop them once cooled.

Step 4: Add the kohlrabi, apple, sliced onion, chopped hazelnuts, and finely chopped parsley to the dressing in the bowl. Toss everything gently but thoroughly to coat all the ingredients well.

Step 5: Taste the slaw and season with additional salt and freshly ground black pepper if needed. Garnish with more parsley for a fresh, vibrant finish.

Step 6: Serve immediately for the freshest crunch, or chill for 10–15 minutes to let the flavors meld slightly before serving.

Servings and Timing

This Kohlrabi Slaw Recipe makes about 4 generous servings, perfect as a side for a small family meal or a gathering. The prep time is incredibly quick—just 15 minutes with no cooking required. There’s no cooking time since it’s a raw slaw, but I love to give it a little resting time in the fridge for 10 to 15 minutes before serving to soften the bite just a touch and blend the flavors. Total time from start to table is roughly 30 minutes, making it an ideal last-minute side or a colorful addition to any meal.

How to Serve This Kohlrabi Slaw Recipe

A white plate with a beige rim holds a fresh salad made of thin light green and red sticks, thin light purple slices, and round brown nuts scattered on top, mixed with small green leaf sprigs. A silver spoon and fork rest on the right side of the plate, with a piece of the red and white ingredient on the spoon. The plate is placed on a white marbled surface, with a white bowl filled with more brown nuts visible at the top left and a checkered cloth near the top right. photo taken with an iphone --ar 4:5 --v 7

I love serving this Kohlrabi Slaw Recipe chilled or at room temperature. It pairs beautifully with grilled meats like chicken or pork, adding a refreshing crunch that cuts through rich dishes effortlessly. For a vegetarian option, I often enjoy it alongside roasted root vegetables or hearty grain bowls. It’s a fantastic side for autumn dinners thanks to its seasonal ingredients.

When plating, I sprinkle a few extra toasted hazelnuts and a pinch of fresh parsley on top to make it look as inviting as it tastes. If I’m serving it for a party, I like to use small colorful bowls or even little mason jars so guests can easily grab individual portions. A splash of extra virgin olive oil over the top before serving can also add a lovely finish and sheen.

For drinks, this slaw is great with a crisp white wine like Sauvignon Blanc or a light, effervescent sparkling water with a splash of lemon. I’ve also paired it with a light cider – the fruity, tangy notes complement the slaw’s apple and vinegar beautifully. It’s a versatile dish that fits right in at casual weeknight dinners or more festive holiday spreads alike.

Variations

One of the things I love most about the Kohlrabi Slaw Recipe is how adaptable it is. If you don’t have hazelnut oil or nuts on hand, olive oil and toasted almonds or walnuts make great substitutes—each nut brings its own unique crunch and flavor. I’ve even tried it with pumpkin seeds for a different twist.

If you’re vegan or gluten-free, this recipe is naturally suitable with the exception of ensuring your honey replacement is a plant-based sweetener like maple syrup. The vinaigrette can be altered easily to your taste, for instance swapping apple cider vinegar for lemon juice to brighten the flavor even more or adding a touch of grated ginger for a warming spice kick.

I also occasionally add other crunchy veggies like shredded carrot or thinly sliced fennel for extra dimension. For colder months, leaving the slaw to chill longer lets the flavors meld even deeper, creating a slightly softened but still crisp side dish. I love experimenting while always keeping the slaw light, fresh, and colorful.

Storage and Reheating

Storing Leftovers

I usually store any leftover kohlrabi slaw in an airtight container in the refrigerator. It keeps best for up to 2 days because the apple and kohlrabi start to lose their crispness after awhile. Make sure the container is sealed well to preserve freshness and to avoid it picking up other fridge odors. Give the slaw a quick toss before serving leftovers to redistribute the dressing and freshen it up.

Freezing

This Kohlrabi Slaw Recipe is not really suitable for freezing because the fresh vegetables and apples will become mushy when thawed. I recommend enjoying it fresh or chilled within a couple of days for the best texture and flavor.

Reheating

Since this is a raw slaw, I don’t recommend reheating it. It’s best enjoyed cold or at room temperature. If you’re serving leftovers, simply bring it out of the refrigerator about 15 minutes before eating to take the chill off, then toss gently to refresh the dressing’s coating. This preserves the crispness and bright flavor perfectly.

FAQs

What does kohlrabi taste like?

Kohlrabi has a mild, slightly sweet, and peppery flavor somewhat like a mix between a cabbage heart and a broccoli stem. It is crisp and juicy with a texture similar to a firm apple or radish, making it perfect for raw slaws like this one.

Can I prepare this slaw ahead of time?

You can prepare the dressing and chop all the vegetables a few hours ahead, but I recommend tossing everything together shortly before serving to keep the slaw crisp and fresh. If you mix it too early, the apple and kohlrabi can soften and lose their crunch.

Is this recipe suitable for vegans?

The recipe can easily be made vegan by replacing honey with maple syrup or agave nectar. All the other ingredients are plant-based, making it a great vegan-friendly side dish.

What can I substitute for hazelnuts?

If you don’t have hazelnuts, toasted almonds, walnuts, or pecans work beautifully as a crunchy substitute. You could even try pumpkin seeds for a nut-free option without losing that toasty texture.

How do I peel and cut kohlrabi for slaw?

To prepare kohlrabi, first trim off the leaves and tough ends, then use a vegetable peeler or small knife to remove the thick, woody outer skin. Once peeled, cut the bulb into thin matchstick-sized pieces, similar to julienned carrot or apple sticks.

Conclusion

I hope you enjoy making and sharing this Kohlrabi Slaw Recipe as much as I do. It’s one of those bright, crunchy dishes that never fails to impress with its fresh flavors and effortless preparation. Whether you’re looking for a quick weeknight side or a colorful addition to your next party platter, this slaw brings a little crisp magic to the table every time. Give it a try—you might just find a new favorite!