Kohlrabi Slaw
Crisp matchsticks of kohlrabi and tart apple tossed in a mustard and cider vinegar dressing with dill and scallions.
Why you'll love Kohlrabi Slaw
Kohlrabi is the pale green or purple bulb that looks like a small spaceship, and raw, it is one of the crispest vegetables you can buy. It tastes like the sweet heart of a broccoli stem with a little radish bite, and cut into matchsticks it makes a slaw that stays crunchy for days instead of going limp.
The step that sets this slaw apart is salting the kohlrabi first. Ten minutes with a little salt draws water out of the matchsticks, and squeezing that water away means the dressing clings instead of pooling in the bottom of the bowl. A tart apple cut the same way adds sweetness and a different crunch, and the dressing is just Dijon, cider vinegar, and olive oil, sharp enough to wake up a rich main dish.
Serve it next to pork chops, sausages with a clean label, grilled chicken, or a piece of fatty fish. It also holds up in a lunch container in a way lettuce never does.
Quick overview: This Kohlrabi Slaw comes together in 20 min and makes 4 servings, each about 1 cup.
Ingredients
- 2 medium kohlrabi (about 1 1/2 lb with leaves trimmed), peeled and cut into matchsticks
- 1/2 tsp fine sea salt, divided
- 1 small tart apple, such as Granny Smith, cored and cut into matchsticks
- 2 scallions, thinly sliced
- 2 tbsp chopped fresh dill
- 2 tbsp chopped parsley
- 2 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- freshly ground black pepper
- Make it from scratch: Mustard Slaw Dressing
Instructions
- Peel the kohlrabi: Trim off any stems and leaves. Peel the bulbs with a sharp knife, cutting deep enough to remove the fibrous layer just under the skin; it is tough and stringy, and a vegetable peeler often leaves it behind.
- Cut matchsticks: Slice the kohlrabi into 1/8-inch rounds, stack a few at a time, and cut them into thin matchsticks. A mandoline with a julienne blade makes quick work of it.
- Salt and drain: Toss the kohlrabi with 1/4 teaspoon of the salt in a colander set over a bowl and let it sit for 10 minutes. Squeeze it firmly in handfuls, or press it in a clean towel, to get rid of the water it releases.
- Whisk the dressing: In a large bowl, whisk the mustard, vinegar, and remaining 1/4 teaspoon of salt, then whisk in the olive oil in a slow stream until it thickens slightly.
- Toss: Cut the apple last so it does not brown, then add it to the dressing right away along with the kohlrabi, scallions, dill, and parsley. Toss well and season with pepper.
- Rest and serve: Let the slaw sit for 10 minutes so the dressing soaks in, toss again, and serve cool.
Storage and leftovers
Refrigerate in a sealed container for up to 3 days. Kohlrabi holds its crunch, and the apple softens a little by the third day.
Toss again before serving, since the dressing settles. If it has gone a little flat, a squeeze of lemon or a splash of vinegar brings it back.
Variations
- Creamy: Whisk 1/4 cup plain whole-milk Greek yogurt into the dressing for a creamier, tangier slaw.
- With carrot: Replace a third of the kohlrabi with carrot matchsticks for color and a little more sweetness.
- Caraway: Add 1/2 teaspoon toasted caraway seeds to the dressing for a more traditionally German flavor.
- Pear: Use a firm pear in place of the apple for a softer, more floral sweetness.
Notes and tips
- Choose small bulbs: Kohlrabi about the size of a tennis ball is the sweetest and most tender. Very large bulbs can be woody.
- Use the leaves: Kohlrabi leaves cook like collard greens. Save them for a sauté.
- Do not skip the squeeze: The salting draws out more water than you expect, and that water would thin the dressing.
- Make it ahead: The kohlrabi can be cut, salted, and squeezed a day early and kept in the refrigerator. Add the apple and dressing before serving.
Nutrition and mindful eating
- Kohlrabi is a brassica, the same family as cabbage and broccoli, and raw it carries a generous amount of vitamin C along with its fiber.
- Apple adds fruit's natural sweetness, and here it is paired with olive oil and served beside a protein, the way RESET360 always pairs fruit, so its sugar reaches you slowly.
- Olive oil is the real fat in the dressing, and apple cider vinegar brings the sharpness that makes a rich main dish taste lighter.
- Dill and parsley bring a lot of flavor for very little, and the scallions add the gentle onion bite that ties the slaw together.
- As you eat, notice the crunch, and how chewing something crisp slows you down, then pay attention to how a fresh, sharp side changes the way a rich main dish feels as you finish the plate.
Frequently asked questions
Have a question about this Kohlrabi Slaw? Start here, with the questions people ask most.
What does kohlrabi taste like?
Raw, it tastes like a mild, sweet broccoli stem with a slight radish bite, and it is very crisp and juicy.
Can I use a food processor?
Yes. The shredding disc gives you a finer slaw that is softer than matchsticks but still holds well. Salt and squeeze it the same way.
Can I make it without apple?
Yes. Leave it out, or add a handful of sliced radishes for crunch and color.
What is it good with?
Pork chops, grilled chicken, sausages with a clean label, grilled fish, or a burger patty served on lettuce.
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