Easy Kohlrabi Slaw

Kohlrabi is a nutritious and underrated vegetable that has a mild, slightly peppery crunch. It’s loaded with fibre, vitamin C, and antioxidants, making this Easy Kohlrabi Slaw not only tasty but also incredibly healthy, light and refreshing side dish. Packed with crisp kohlrabi, sweet apple and vibrant carrot, it’s tossed in a tangy Dijon dressing for the perfect balance of Flavors. This vegan kohlrabi slaw is ready in just 10 minutes and makes a delicious addition to burgers, sandwiches, wraps, or as a fresh salad for barbecues, picnics and parties. Tips & Serving Suggestions

Make ahead: The slaw can be made up to a day in advance and stored in the fridge. It actually tastes even better once it’s had time to marinate.
Add crunch: Toss in a handful of sunflower seeds, pumpkin seeds, or crushed nuts for extra texture.
Serving ideas: Use as a burger topping, flatbread filling, or serve alongside grilled meats, tofu, or falafel.

Print Recipe

Prep Time 10

Resting Time 4

Total Time 10

Servings: 4 people

Cuisine: Mid&East European

Calories: 1234

Ingredients Method

Ingredients

For the slaw:
½ medium-large kohlrabi peeled
1 green apple cored
1 medium carrot peeled
3 salad spring onions
3 Tbsp chopped fresh parsley
Salt and black pepper to taste
For the dressing:
2 Tbsp olive oil
1 tsp Dijon mustard
1 Tbsp apple cider vinegar
2 tsp acacia honey or maple syrup for a vegan option

Method

Using a julienne peeler, mandolin or grater, cut the kohlrabi, carrot, and apple into long, thin matchsticks. Transfer to a large mixing bowl.
Finely chop the spring onions and add them to the bowl.
In a small bowl or jar, whisk together the olive oil, Dijon mustard, apple cider vinegar, and honey (or maple syrup).
Pour the dressing over the slaw and toss until everything is evenly coated. Season with salt and black pepper to taste.
Sprinkle in the chopped parsley and mix again. Let the slaw sit for at least 10 minutes before serving to allow the flavours to blend.