Kohlrabi slaw {Kohl-slaw}

  • Kohlrabi slaw {Kohl-slaw}
Posted on June 15, 2013

This week I picked up my first CSA share from Local Roots Farm. It was so exciting to open that box and discover all the fresh produce that was waiting for me. I felt like I was opening a present!

And OMG – the sugar snap peas were incredible. I almost finished the whole bag on the car ride back from my pick up site (which is only about 1 1/2 miles away). They are so addicting! Way better than potato chips.

There was one item in my CSA box that I had never used before: kohlrabi. Have you tried it or seen it in your grocery stores or farmers markets? It’s that knobby, roundish thing with leaves sticking out the top. It can be either pale green or purple in color. And like beets, kohlrabi comes in a whole range of sizes (from egg-sized to softball-sized). The poor humble kohlrabi isn’t winning any beauty contests anytime soon. But it certainly is great for eating! Kohlrabi has a mild flavor, similar to cabbage or broccoli stems, and it has a crisp apple-like texture. It can be consumed raw or cooked.

Since this was my first attempt at eating this vegetable, I decided to make a raw slaw with my kohlrabi. I threw in some carrots and apples for good measure, and made a very simple and slightly sweetened Greek yogurt dressing. It’s a bit different from a traditional coleslaw. There is no mayonnaise and the flavor profile is on the sweet side, rather than the vinegary and tangy side. But I’m not biggest fan of mayonnaise, so I actually prefer this Kohl-slaw the more traditional stuff. And there is a great earthy-ness and crunch to this salad that can’t be beat. Try it out at your next summer picnic or BBQ!



Kohlrabi slaw {Kohl-slaw}

Serves 4-6

Kohlrabi slaw {Kohl-slaw}


  • 1 medium kohlrabi
  • 1 medium apple
  • 1 large carrot, peeled
  • 1/2 cup non-fat Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons honey
  • 1/8 tsp. salt


  1. Trim the greens from the top of the kohlrabi (these can be saved and used for another purpose; use them like you would kale or collard greens). Trim off any knobby parts and then peel off the skin. Cut the trimmed and peeled kohlrabi into thin matchsticks. Cut the apple and the carrot into matchstick pieces that are similar in size to the kohlrabi. Toss everything into a large bowl.
  2. In a small bowl combine the Greek yogurt, lemon juice, honey and salt. Add the dressing to the kohl-slaw, tossing until everything is well coated. Served immediately or store it in the refrigerator for several hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

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