Kohlrabi Slaw w/ Apple & Hazelnut

Easy vegan Kohlrabi Slaw recipe with red cabbage, apple, and hazelnut.

Kohlrabi Slaw is a fresh and crunchy salad that’s perfect as a side for summer barbecues or picnics. This salad is a delicious mix of shredded red cabbage, matchstick kohlrabi and apple, toasted hazelnuts, green onions and a simple lime-jalapeño dressing. It’s an inexpensive and completely customizable recipe, that you’re gonna love!

This pretty pink Kohlrabi Slaw recipe is a ridiculously simple one, yet the flavors work surprisingly well together.

So if you’ve ever wondered what to make with Kohlrabi, it’s the recipe for you to try!

Kohlrabi Slaw is…

• Vegan
• Gluten-free
• Healthy
• Delicious
• Like classic coleslaw with an exciting twist
• Budget-friendly
• Packed with veggies
• Crunchy and crisp
• Full of flavor and texture
• Perfect as a side for BBQ
• Great as a light main dish

What you need for Kohlrabi Slaw

You’ll need kohlrabi, cabbage, apple, green onions and some hazelnut for this salad.

The dressing is made of tahini, lime juice, jalapeño, fresh mint, and a little maple syrup.

That’s all! I told you it’s an easy recipe…

How to make the perfect slaw

There are no big secret to making Kohlrabi Slaw. However two little things can take this recipe to the next level:

1. It’s best to slice and shred your veggies very thinly! I like to use a mandoline slicer, but a sharp knife will do the job too. The shredding attachment of your food processor works great as well.

2. Prepare your salad, then let it rest in the fridge for at least half an hour. The flavors will melt together and the cabbage and kohlrabi will soften. This salad can be also prepared a day ahead, then simply stored in the fridge.

WHAT I LIKE TO USE…. (Click on the pictures to see my favorite products)

Make ahead tips

This Kohlrabi Slaw is best when prepared a few hours or a day before serving.

However if you want to make your slaw more than a day earlier, it’s best to keep the veggies and the dressing separated. Otherwise the cabbage can become too soft and you won’t have any crunch left.

Simply store the cut veggies in an air-tight container in the fridge for up to 5 days. The dressing can be kept in a small jar for at least one week.

How to serve Kohlrabi Slaw

Serve Kohlrabi Slaw as you’d any coleslaw. It is great as…

• Light and refreshing main for summer days
• A crunchy side salad for BBQ
• Picnic or potluck food to share
• Topping for a sandwich or wrap
• Extra crunch in a bun on top of your pulled jackfruit burger or sloppy joe
• A side dish for tofu, tempeh, or vegan meats

CUSTOMIZE IT THE WAY YOU LIKE IT!

There are so many ways to tailor this recipe to your liking.

• Use white, green, napa, or savoy cabbage instead of the red cabbage. Curly or Tuscan kale, bok choy, or Brussels sprouts are great too.

• Switch apple to pear, or skip it completely.

• Add extra veggies, such as broccoli, carrot, zucchini, or radish.

• Play around with the way you cut your veggies. Slice, dice, chop, shred…whatever feels right to you.

• Cashews, almonds, sunflower seeds, or walnuts are just as delicious as the hazelnuts in this salad.

• Fresh herbs like basil, parsley or cilantro are always awesome additions here. Sprouts and microgreens as well.

• Add lemon juice, olive oil, mayo, mustard, or fresh garlic to the dressing, if you like. Avocado can also add extra creaminess.

More awesome salad recipes to try…

• Hummus Potato Salad with Roasted Vegetables
• Spring Pasta Salad with Asparagus
• Spiced Cauliflower and Quinoa Salad
• Orzo Salad with Roasted Broccoli
• Spiralized Zucchini, Cherry and Lentil Salad
• Green Tabbouleh with Asparagus and Avocado

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