This Kohlrabi Slaw is a flavorful side dish or topping for tacos! It's made with crunchy kohlrabi tossed in a creamy cilantro lime dressing.
This Kohlrabi Coleslaw is a great way to utilize fresh kohlrabi during the summer months. It's full of bright flavors and great served as a salad or side dish or as a topping for tacos or sandwiches.
There's a good chance that you've seen kohlrabi at your local farmer's market, in a CSA box, or in the produce section of the grocery store and weren't entirely sure what to do with it. Kohlrabi is somewhat of a misunderstood and underutilized vegetable.
This is unfortunate because kohlrabi is actually really tasty, versatile, and easy to prepare. Kohlrabi can be eaten raw in a salad or coleslaw or cooked roasted in the oven, added to soups, sliced and baked into a gratin, cut thinly and fried as chips, or mashed with potatoes.
It's an all-purpose vegetable that's also super healthy and inexpensive. One of the easiest ways to enjoy it is to turn it into coleslaw. This version is made with fresh kohlrabi that's cut into matchsticks and tossed in a creamy cilantro lime dressing.
The dressing is made with mayo and sour cream, so it's got a creamy texture and lots of bright ingredients like fresh cilantro, garlic, lime juice, and jalapeno. This recipe is great if you're looking to switch up your coleslaw routine.
Jump to:
- What Does Kohlrabi Taste Like?
- Does Kohlrabi Need To Be Peeled?
- Ingredients For Kohlrabi Slaw
- How To Cut A Kohlrabi
- How To Slice A Kohlrabi
- How To Make Creamy Cilantro Lime Dressing
- How To Make Kohlrabi Coleslaw
- What To Serve With Kohlrabi Slaw
- How Long Does Coleslaw Last In The Fridge?
- Can It Be Frozen?
- Kohlrabi Slaw with Cilantro Lime Dressing
What Does Kohlrabi Taste Like?
Kohlrabi is a cruciferous vegetable in the same family as cabbage, cauliflower, broccoli, Brussels sprouts, and kale. It is also known as a German turnip.
The taste is somewhere between a cabbage and a radish. It has an earthy flavor with a slightly peppery bite.
The texture of the kohlrabi is firm and crunchy. It's similar to jicama or a turnip.
The size of kohlrabi may vary from the size of a baseball up to that of a grapefruit. It is usually light green or purple in color.
Does Kohlrabi Need To Be Peeled?
Technically, the entire plant is edible. The skin can be eaten, but it's quite tough, so it's best to peel the kohlrabi. This is especially true when eaten raw, as it is in this coleslaw.
The leaves are edible and can be used any way you would prepare kale or leafy greens.
Ingredients For Kohlrabi Slaw
Here's what you'll need to make it.
- 6 cups Thinly Sliced Kohlrabi (equals 1 large or 2 medium-sized kohlrabi)
- 2 cloves Garlic
- 1 Jalapeno Pepper (seeds and membranes removed for less heat)
- ⅓ cup Mayo
- ⅓ cup Sour Cream (full fat)
- 2-3 Tbsp. Lime Juice (equals 2-3 large limes)
- ¼ tsp. each Kosher Salt and Pepper (adjust to taste)
- ½ cup Fresh Cilantro
How To Cut A Kohlrabi
It may seem difficult, but peeling and cutting a kohlrabi is quite easy and no different than any other vegetable. All that's needed is a sharp knife and a cutting board.
The skin is easily removed with a knife and the flesh is firm but not tough. The process of peeling and cutting a kohlrabi is similar to that of a butternut squash.
The key to cutting a vegetable like kohlrabi is to make sure that there is always a flat surface touching the cutting board. This prevents the kohlrabi from rolling around on the board, which makes the process safer.
This recipe calls for 6 cups of thinly sliced kohlrabi, which equals 1 large kohlrabi or 2 medium-sized kohlrabi.
- The first step is to pull the spindly-looking shoots off the skin with your fingers or to cut them off with a knife. The leaves from the kohlrabi can be discarded in the compost bin or trash or you can use them in another recipe like these Sauteed Kohlrabi Greens.
- Cut both the top and bottom of the kohlrabi off with a knife and discard. This will give you a flat surface on both the top and bottom portion of the vegetable and make it easier to cut.
- Placing one of the flat surfaces on a cutting board, remove the outer skin of the kohlrabi, cutting from the top to the bottom with the knife. Discard the tough outer skins.
- Continue this process with any remaining kohlrabi.
How To Slice A Kohlrabi
Once the kohlrabi is peeled, it's time to cut it into thin slices, or matchsticks.
I find that it works nicely to first cut the kohlrabi into chunks, then into thin slices, and then to cut the thin slices into matchsticks.
When making kohlrabi coleslaw, it's better to use a knife than to shred the kohlrabi with a food processor. It takes a bit more time, but the texture will remain crunchy. Kohlrabi is higher in water content than cabbage and the coleslaw may become spongy and watery if shredded with a food processor.
- Once the kohlrabi is peeled, cut it into large chunks with a knife.
- Place the flat surface of each chunk on the cutting board and cut it into thin slices.
- Cut each of the slices into matchsticks.
- Once you have 6 heaping cups of sliced kohlrabi, place it into a large bowl.
How To Make Creamy Cilantro Lime Dressing
One of the best things about coleslaw of any kind is the dressing.
This slaw is tossed in a flavorful dressing made with sour cream, mayo, garlic, jalapeno, lime juice, and fresh cilantro.
The flavors are bright and this dressing is super easy to prepare.
I recommend using a food processor to make this dressing. A mini food processor works great.
- Start by peeling 2 cloves of garlic and cutting it into chunks.
- Cut a jalapeno pepper into chunks (remove the seeds and membranes for less heat).
- Place the garlic and jalapeno into a small food processor along with ⅓ cup each of mayo and full fat sour cream, 2 Tbsp. lime juice, ½ cup of fresh cilantro, and ¼ tsp. each of kosher salt and pepper.
- Pulse the ingredients until the mixture is smooth and creamy.
If you like the flavors of lime and cilantro you'll love these Cilantro Lime Fish Tacos!
How To Make Kohlrabi Coleslaw
Once the dressing is ready, it's time to pour it over the sliced kohlrabi and stir until combined.
- Pour the cilantro lime dressing over the kohlrabi a bit at a time and toss until completely combined.
- Continue with the remainder of the dressing, tossing until combined.
- Feel free to squeeze a bit more lime juice over the top and adjust salt and pepper levels as needed.
- Garnish some extra fresh cilantro (optional).
It should be noted that kohlrabi has a higher water content than cabbage. The dressing may become watery as it is stored in the refrigerator.
Make sure to stir the slaw with a spoon before serving if storing in the fridge and serve with a slotted spoon if needed.
What To Serve With Kohlrabi Slaw
This Kohlrabi Slaw can be served much as a traditional coleslaw. It makes for a great side dish at a summer BBQ or potluck.
The kohlrabi is crisp and crunchy and the dressing is bright, tangy, and slightly spicy. It's perfect served alongside grilled burgers, brats or hot dogs, or BBQ ribs.
Coleslaw is always great served with pulled pork or BBQ chicken sandwiches. It also makes a nice side with for a toasted sandwich or panini.
The cilantro lime dressing pairs well with tacos or any of your favorite Southwest dishes. It makes a nice topping for fish tacos or shrimp tacos, chipotle chicken tacos, or pork carnitas tacos.
Looking for more summer sides dishes? Don't miss these!
- Grilled Corn Avocado Salad
- Dill Pickle Pasta Salad
- Chipotle Potato Salad
- Southwest Pasta Salad
- Marinated Tomato Salad
- Pickled Beet Feta Salad
How Long Does Coleslaw Last In The Fridge?
This Kohlrabi Slaw lasts 2-3 days stored in an airtight container in the refrigerator. It can be prepared the day before, covered with plastic wrap, and stored in the fridge until serving.
I recommend stirring the coleslaw before serving if it has been stored in the fridge.
If serving outside, make sure that this coleslaw does not sit in the sun for too long as it contains mayonnaise. Make sure to transfer to the refrigerator after an hour or two so that it doesn't spoil.
Can It Be Frozen?
I do not recommend freezing this coleslaw, as it is best enjoyed fresh or within a few days.
Love coleslaw? Check out these recipes!
Love kohlrabi? Don't miss these recipes!
Looking For More Kohlrabi Recipes? Don't Miss These!
Kohlrabi Stir Fry
Roasted Kohlrabi Steak with Mushroom Sauce
Kohlrabi Curry
Kohlrabi and Blood Orange Salad
Kohlrabi Slaw with Cilantro Lime Dressing
Ingredients
- 6 heaping cups thinly sliced kohlrabi equals 1 large or 2 medium-sized kohlrabi
For The Dressing:
- 2 cloves garlic
- 1 jalapeno seeds and membranes removed
- ⅓ cup mayo
- ⅓ cup sour cream full fat
- 2-3 Tbsp. lime juice
- ¼ tsp. kosher salt adjust to taste
- ¼ tsp. pepper adjust to taste
- ½ cup fresh cilantro
Instructions
How To Cut Kohlrabi:
- Pull the spindly-looking shoots off the skin of the kohlrabi with your fingers or cut them off with a knife.Discard the leaves in the compost bin or trash. Alternately, the leaves can be used in a different recipe.
- Cut both the top and bottom of the kohlrabi off with a knife and discard. This will give you a flat surface on both the top and bottom portion of the vegetable and make it easier to cut.
- Place one of the flat surfaces on a cutting board and remove the outer skin of the kohlrabi, cutting from the top to the bottom with the knife. Discard the tough outer skins.
- Continue this process with any remaining kohlrabi.
- Cut the kohlrabi into large chunks.Place the flat surface of each chunk on the cutting board and then cut it into thin slices.
- Cut each of the slices into matchsticks.Once you have 6 heaping cups of sliced kohlrabi, place it into a large bowl.
For The Dressing:
- Peel 2 cloves of garlic and cut it into chunks.Cut a jalapeno pepper in half. Remove the seeds and membranes for less heat and then cut it into chunks.
- Place the garlic and jalapeno into a small food processor along with ⅓ cup each of mayo and full fat sour cream, 2 Tbsp. lime juice, ½ cup of fresh cilantro, and ¼ tsp. each of kosher salt and pepper.
- Pulse the ingredients until the mixture is smooth and creamy.
- Pour the cilantro lime dressing over the kohlrabi a bit at a time and toss until completely combined.Continue with the remainder of the dressing, tossing until combined.
- To Serve: Squeeze some more lime juice over the top of the kohlrabi slaw. Adjust salt and pepper as needed. Garnish with some extra fresh cilantro (optional).
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