Kohlrabi Slaw

I'd describe this Kohlrabi Slaw as a revelation in vegetable salads. The first time I encountered kohlrabi was at a German restaurant where they served it raw in a simple salad, and I was immediately hooked on its unique texture – crisp like an apple but with a subtle, almost broccoli-like flavor. When I started making my own version at home, I wanted to celebrate that crunch factor, so I julienne everything super thin to maximize the surface area for the dressing. The apple adds natural sweetness that balances the earthiness of the kohlrabi, while the hazelnuts bring this wonderful nutty richness that makes every bite interesting. I love how the red onion ribbons add just a hint of sharpness without being overwhelming. The lemon-parsley dressing is intentionally light – just enough olive oil to coat everything, fresh lemon juice for brightness, a touch of honey for balance, and lots of fresh parsley for that herbaceous note. What I appreciate most about this recipe is how it showcases kohlrabi's natural qualities without hiding them under heavy dressings or overpowering flavors. It's a celebration of fresh, simple ingredients done right.

Why I love this recipe

I love this Kohlrabi Slaw for so many reasons, but the main one is how it makes me feel – light, energized, and satisfied all at once. There's something deeply satisfying about biting into those crisp kohlrabi strips, hearing that crunch, and tasting the fresh, clean flavors. Unlike heavy, mayo-based slaws that sit in your stomach like a brick, this one refreshes you with every bite. I also love that it's so versatile – I've served it at summer BBQs, brought it to potlucks, packed it for lunch, and even eaten it straight from the bowl as a snack. The fact that it's actually good for you makes me feel even better about eating it! Kohlrabi is packed with vitamin C and fiber, the hazelnuts provide healthy fats and protein, and the whole thing is naturally gluten-free and vegetarian. But honestly, I'd eat this even if it wasn't healthy because it just tastes that good. The combination of textures keeps things interesting – you've got the crunch from the vegetables, the chewiness from the hazelnuts, and that bright, tangy dressing tying it all together. It's proof that healthy food doesn't have to be boring or tasteless. Every time I make this, I'm reminded why simple, fresh ingredients prepared with care will always beat complicated recipes with a million ingredients.

What You Need From Your Kitchen

• Kohlrabi: Peel completely and julienne into thin matchstick-sized strips
• Apple: Core and julienne with peel on for color and texture
• Hazelnuts: Toast in dry skillet until golden and fragrant, then roughly chop
• Red onion: Slice very thinly into delicate ribbons
• Fresh parsley: Chop roughly and mix into slaw, reserving some for garnish
• Lemon juice: Use fresh-squeezed for best flavor and brightness

Let's Make These Together

Prep Your Vegetables

Start by peeling your kohlrabi bulbs completely – the outer skin can be tough and fibrous, so don't skip this step. Once peeled, use a mandoline or sharp knife to julienne them into thin, matchstick-sized pieces. This creates maximum surface area for the dressing to cling to and ensures every bite is crispy and flavorful. Do the same with your apple, keeping the skin on for that beautiful pop of color and extra nutrients.

Toast Those Hazelnuts

Heat a dry skillet over medium heat and add your hazelnuts. Shake the pan frequently and watch them carefully – they can go from perfectly toasted to burnt in seconds. You'll know they're ready when they're golden brown and smell absolutely incredible. Let them cool, then give them a rough chop. This step is crucial because toasting releases the natural oils and brings out that rich, nutty flavor that makes this slaw so special.

Whisk Up the Dressing

In a small bowl, combine fresh lemon juice, good quality olive oil, honey, and a touch of Dijon mustard. Whisk vigorously until everything emulsifies into a smooth, glossy dressing. The honey balances the tartness of the lemon, while the mustard adds depth and helps everything come together. Season with salt and pepper, then taste and adjust – this is your chance to make it perfect for your palate.

Toss and Assemble

Combine all your prepped vegetables in a large bowl – the julienned kohlrabi and apple, thinly sliced red onion, and chopped parsley. Pour that beautiful dressing over everything and toss thoroughly, making sure every strand gets coated. The vegetables should glisten and look vibrant. Just before serving, fold in those toasted hazelnuts so they stay crunchy, and save a few to sprinkle on top for that final restaurant-worthy presentation.

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Switch Things Up

I remember the first time I made kohlrabi slaw – I had bought these weird-looking bulbs at the farmer's market without really knowing what to do with them. They sat in my fridge for a week before I finally decided to experiment. I peeled one, took a bite of the raw flesh, and was amazed by how crisp and slightly sweet it tasted, almost like a mild broccoli stem. I thought, why not treat it like cabbage? So I julienned it thin, added some apple because I love that sweet-savory combo, and tossed in hazelnuts I had leftover from another recipe. The first batch was good, but after tweaking the dressing to include more lemon and fresh parsley, it became absolutely incredible. Now I make it at least twice a month, especially in spring and summer when kohlrabi is at its peak. My friends always ask for the recipe when I bring it to potlucks, and I love watching their faces when they realize that strange vegetable they've never tried is actually delicious. The red onion was a later addition – just enough to give it a little bite without overpowering the delicate kohlrabi flavor.

Perfect Pairings

This Kohlrabi Slaw pairs beautifully with so many dishes! Serve it alongside grilled chicken, pork chops, or bratwurst for a refreshing contrast to rich, smoky meats. It's fantastic with fish tacos – the crunch and acidity cut through any heaviness perfectly. Try it as a topping for pulled pork sandwiches or as a side to your favorite BBQ dishes. It also works wonderfully with roasted salmon or as part of a grain bowl with quinoa and chickpeas. For a vegetarian feast, pair it with black bean burgers or grilled portobello mushrooms. The bright, fresh flavors complement heavier comfort foods exceptionally well.

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Frequently Asked Questions

→ What does kohlrabi taste like?

Kohlrabi has a mild, slightly sweet flavor similar to broccoli stems or cabbage, but much more delicate. When raw, it's incredibly crisp and refreshing with a subtle peppery note. It's much less bitter than cabbage and has a pleasant crunch that holds up well in slaws. If you've never tried it, think of it as a cross between an apple and a mild radish in terms of texture and taste.

→ Can I make this slaw ahead of time?

You can prep all the components ahead – julienne the vegetables, make the dressing, and toast the nuts – but it's best to combine them no more than 2 hours before serving. If you assemble it too far in advance, the vegetables will release water and become limp, losing that wonderful crunch. Keep the components separate in the fridge and toss everything together right before you're ready to serve for the best texture.

→ What can I substitute for hazelnuts?

Toasted almonds, walnuts, or pecans all work beautifully as substitutes. Each brings its own unique flavor – almonds are mild and slightly sweet, walnuts have an earthy richness, and pecans add buttery notes. You could even use toasted pumpkin seeds or sunflower seeds for a nut-free version. Just make sure to toast whatever you use to bring out maximum flavor.

→ Is this slaw suitable for meal prep?

The julienned vegetables can be prepped up to a day ahead and stored in airtight containers in the fridge, and the dressing will keep for 3-4 days. However, the assembled slaw is best eaten within a few hours of making it. If you want to meal prep, keep everything separate and assemble individual portions as needed. The hazelnuts should always be added just before eating to maintain their crunch.

→ Can I use a different type of apple?

Absolutely! Granny Smith apples provide a nice tart contrast, Honeycrisp adds sweetness and extra crunch, and Fuji apples bring a milder, sweeter flavor. Avoid softer varieties like Red Delicious or Gala as they don't hold up as well and can become mushy. Whatever apple you choose, make sure it's crisp and fresh for the best texture in your slaw.

Conclusion

This Refreshing Kohlrabi Slaw brings together the best of crunchy vegetables, sweet fruit, and toasted nuts in one incredibly satisfying dish. It's the perfect side for grilled meats, a wonderful addition to picnics, or even works as a light lunch on its own. The beauty of this recipe is its simplicity – fresh ingredients shine when you don't overcomplicate things. The lemon dressing keeps everything bright and vibrant, while the hazelnuts add that irresistible crunch factor. Make this ahead and let the flavors meld together in the fridge, or serve it immediately for maximum crunch.