This raw Kohlrabi Slaw salad recipe is healthy and easy to make! This coleslaw side dish is tossed in a creamy cilantro lime dressing.
Have you ever opened your CSA box or visited the local farmer's market, pulled out a kohlrabi, and wondered 'What the heck do I do with this thing'? If so, this is the Kohlrabi Coleslaw recipe is for you.
I've received a number of requests over the years to develop some recipes that utilize those funky-looking bulbous green veggies that start showing up this time of year because, quite frankly, most of us don't know what to do with them.
It turns out that kohlrabi is actually really tasty, versatile, and easy to prepare. Kohlrabi can be roasted in the oven, cooked in soups, sliced and baked into a gratin, cut thinly and fried as chips, or mashed with potatoes.
The most popular method of utilizing kohlrabi is probably to turn it into coleslaw and I can see why this is the case. This underutilized veggie has an amazing crunchy texture and lends itself to all kinds of flavors.
I hope that this Kohlrabi Slaw serves as an introduction to this somewhat misunderstood vegetable.
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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 spicy bite.
The entire plant is edible - Technically the skin can be eaten although it's quite tough so removing it is recommended. The leaves are edible and can be used any way you would prepare kale or leafy greens.
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.
Love kohlrabi? Check out these recipes!
- Cabbage Roll In A Bowl
- Sweet and Spicy Roasted Brussels Sprouts
- Curried Potato and Cauliflower Soup
- Maple Mustard Brussels Sprouts
- Maple Sesame Brussels Sprouts
- Sweet Spicy Brussels Sprouts
How To Cut A Kohlrabi
To look at these things it's easy to wonder what the heck to do with them. It turns out that they're much less intimidating than they appear on the surface.
All you need to cut them is a sharp knife and a cutting board.
- The first step is to pull the spindly-looking shoots off the skin with your fingers or to cut them off with a knife. These fibrous shoots may be discarded.
- Cut the leaves off the top of the kohlrabi with a knife. You can use the leaves in another recipe or throw them into your compost bin or trash.
- Cut 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.
- With the flat surface of the kohlrabi on the cutting board remove the skin with the knife and discard (this is very similar to peeling a butternut squash).
- Once the kohlrabi is completely peeled cut it half and then into chunks.
The skin is easily removed with a knife and the flesh is firm but not tough. The process is similar to cutting that of a butternut squash but easier to do.
How To Shred A Kohlrabi
Once the skin and leaves are removed and the kohlrabi is cut into chunks it's time to turn it into slaw!
I tested this by shredding in a food processor and by cutting it into matchsticks with a knife and found that cutting it into matchsticks with a knife proved to be easier and provided MUCH better texture to the coleslaw.
Shredding it in the food processor created a spongy texture that I found slightly unappealing. The matchsticks created a crunchy texture that's even BETTER than cabbage and tossed nicely in the dressing.
This recipe calls for 6 cups of thinly sliced kohlrabi (this requires 1-2 kohlrabi depending on their size).
- To cut it into matchsticks simply cut each of the wedges into slices, stack the thin slices on top of one another, and cut the stacks into thin strips.
- Continue until you have roughly 6 heaping cups of thinly sliced kohlrabi. Place the sliced kohlrabi in a bowl.
How To Make Creamy Cilantro Lime Dressing
You cannot have a Kohlrabi Slaw (or any slaw for that matter) without a delicious dressing to go with it.
This dressing is a creamy mixture of mayo, sour cream, and lots of tasty things like garlic, cilantro, jalapeno, and lime. It's super easy to prepare and takes no time at all!
You can use a regular or mini food processor. I personally find that the mini food processor is great for making dressings like this one.
- Cut 2 cloves of garlic into chunks. Cut a jalapeno in half, remove the seeds, and cut it into chunks. (You can keep some or all of the seeds in there if you want the heat but I recommend removing them).
- Place the garlic and jalapeno into the food processor. Add ⅓ cup each of mayo and sour cream. Add ¼ tsp. of kosher salt and pepper along with 2 Tbsp. lime juice. Add ½ cup of fresh cilantro.
- Pulse until the mixture is creamy and completely combined.
If you like the flavors of lime and cilantro you'll love these Cilantro Lime Fish Tacos!
How To Make Kohlrabi Slaw
Once the dressing is totally combined it's added to the shredded kohlrabi - The process works much like a more traditional cabbage coleslaw.
- Pour a bit of the dressing at a time and stir until combined.
- Repeat until you have added your desired amount of dressing. You can add as much or as little as you like.
A Note About Raw Kohlrabi
It should be noted that the water content in kohlrabi is high. The salt in the dressing may draw some of the water out causing the dressing to become more watery than a traditional coleslaw.
This isn't really a 'problem' because the dressing is so tasty but to avoid a mess when serving you may want to use a slotted spoon.
What To Serve With Kohlrabi Slaw
You can serve this dish much the same way you would a traditional coleslaw. It makes a GREAT side dish for a summer BBQ or picnic.
This slaw is perfect served alongside grilled meats because it's light and crunchy. The lime in the dressing pairs nicely with a heavy dish like pulled pork with BBQ sauce.
The flavors of the dressing totally scream tacos. I am definitely whipping up a batch of skillet chicken tacos or pork carnitas or maybe these air fryer fish tacos or air fryer shrimp tacos the next time I make this slaw.
I love a light and crunchy slaw with a toasted sandwich or panini. When it comes to coleslaw its not only about flavor its about texture.
Looking For More Coleslaw Recipes? Don't Miss These!
How Long Does Kohlrabi Coleslaw Last In The Fridge?
Much like regular coleslaw this Kohlrabi Slaw lasts 3-4 days stored in an airtight container in the fridge. It can be prepared the day before, covered with plastic wrap, and stored in the fridge until serving.
I would not recommend freezing this dish as it contains dairy and it basically tastes like summer in a bowl. And something that tastes like summer in a bowl is best enjoyed fresh.
Love kohlrabi? Don't miss these recipes!
Looking for more summer dishes? Check out these recipes!
- Marinated Tomato Salad
- Minty Pea and Almond Salad
- Dill Pickle Pasta Salad
- Mediterranean Potato Salad
- Creamy Pesto Pasta Salad
- Spanish Potato Salad
- Chipotle Potato Salad
- Roasted Vegetable Salad
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 cups thinly sliced kohlrabi 1-2 kohlrabi depending on size
For The Dressing:
- 2 cloves garlic
- 1 jalapeno seeds removed
- ⅓ cup mayo
- ⅓ cup sour cream
- 2 Tbsp. lime juice
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- ½ cup fresh cilantro
Instructions
How To Cut Kohlrabi:
- Cut the leaves off the top of the kohlrabi with a knife. The leaves may be used in another recipe or discarded.
- Cut 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.
- With the flat surface of the kohlrabi on the cutting board remove the skin with the knife and discard.
- Once the kohlrabi is completely peeled cut it half and then into chunks.
- To cut it into matchsticks simply cut each of the chunks into slices, stack the thin slices on top of one another, and cut the stacks into thin strips.
- Continue until you have roughly 6 heaping cups of thinly sliced kohlrabi. Place the sliced kohlrabi in a bowl.
For The Dressing:
- Cut 2 cloves of garlic into chunks. Cut a jalapeno in half, remove the seeds, and cut it into chunks.
- Place the garlic and jalapeno into a mini food processor. Add ⅓ cup each of mayo and sour cream. Add ¼ tsp. of kosher salt and pepper along with 2 Tbsp. lime juice. Add ½ cup of fresh cilantro.
- Pulse until the mixture is creamy and completely combined.
- Pour the dressing over the sliced kohlrabi a bit at a time and stir until completely combined. You can add as much or as little dressing as you like.
- To Serve: May be served immediately. Garnish with a squeeze of lime over the top (optional).
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