Kohlrabi Slaw

This Kohlrabi Slaw is light, tangy and refreshing. I think it’s a great side dish to accompany Saturday grilling or your weekly standbys. You can make it ahead if you’re attending or hosting a party. It will keep it in your fridge for a couple days; dinner side one night- lunch snack the next day. This slaw uses 5 items from my share this week- which is great to get so many products from the share into one dish- and I love that all of the produce in this dish is directly from the farm, no supplements needed.

The dressing adds a bit of sweetness and depth to the slaw and makes better what would be simple veggies mixed with mayonnaise. I’m not a big fan of mayonnaise salads so this slaw also uses a combination of greek yogurt and sour cream in place of the mayo, making it a bit lighter, a bit healthier.

Start with making the cole slaw base- there will be some left over so you can keep it in your fridge for a few weeks making it easy to mix up your next batch. Combine all cole slaw dressing ingredients (recipe found below) in a medium sauce pan over medium heat, stirring a bit to dissolve sugar. Bring it to a simmer and let it stay there for 5 minutes. Remove from the heat and let cool in the pot until you can strain it and transfer to a reusable deli container- or any kind of easy storage.

To peel kohlrabi cut off each end, then placing the bulb on either flat side, use your knife to slice off the outer layer in vertical strokes- mimicking the rounded shape of the Kohlrabi. Do this all the way around until all bits of the outer skin are removed. Using a mandolin or knife slice across the kohlrabi creating disks that are about 1/4” thick, then make a thin strands by slicing the disks into 1/8″ strips.

Leave the radish skin on, but using the same method cut the radish into disks maybe an 1/8th of an inch thick- they will be thinner than the kohlrabi, obviously because of the size difference, but they should still have some substance after you slice them into thin strands.

Cut the cabbage in half, removing any outside leaves that are damaged, remove core and slice along the width of the cabbage from end to end- creating thin shreds.

Cut scallions at a sharp angle that will form thin strands discarding the top most green parts.

In a large mixing bowl combine yogurt, sour cream and cole slaw base, salt and pepper- mix together gently. Add veggies and toss with tongs or with your hands until all ingredients are mixed and the vegetables are well coated. Taste for salt. Refrigerate for at least 20 minutes before serving. Don’t add the basil until right before serving, slice into thin strands and stir to combine. This slaw will last about two days refrigerated.  After a day or so it will get a little soupy- so give it a good stir before serving, and use a slotted spoon.

Cole Slaw Dressing


  • 1 cup Apple Cider vinegar
  • 1/2 cup Water
  • 3/4 cups Sugar
  • 1/2 teaspoon Whole peppercorns
  • 1 teaspoon Powdered ginger (or 1 Tablespoon of grated fresh ginger)
  • 1 teaspoon Whole cardamon seeds
  • 2 teaspoons Celery salt


This recipe will make 1 Pint of Cole Slaw Dressing


Step 1
Combine all ingredients in a medium sauce pan, over medium heat, and bring to a simmer.
Step 2
Allow to simmer for 5 minutes, stirring occasionally.
Step 3
Remove from heat, and cool to room temperature.
Step 4
Strain into plastic container and keep refrigerated for up to two weeks.

Kohlrabi Slaw

Serves 8
Prep time 40 minutes
Dietary Vegetarian
Meal type Salad, Side Dish
Misc Pre-preparable, Serve Cold
Occasion Barbecue
The cole slaw dressing takes about an 30 minutes from start to finish- and needs to be done before the Kohlrabi Slaw recipe


  • 1 large Kohlrabi (Peeled and cut into long thin slices )
  • 6 Radishes (Cut into thin slices )
  • 1 head Arrowhead Cabbage (Cut into thin shreds)
  • 6 Scallions (Sliced lengthwise at an angle )
  • 1/4 cup Cole Slaw Dressing ((See Recipe Above))
  • 3/4 cups Greek Yogart
  • 2 tablespoons Sour Cream
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 5 large Basil Leaves (Cut into long thin ribbons )


Step 1
In a large mixing bowl, stir together slaw dressing, yogurt, sour cream, salt, and pepper until just combined
Step 2
Add kohlrabi, cabbage, radish, and scallion to bowl. Using hands or tongs toss until all ingredients are combined and well coated.
Step 3
Refrigerate for 20 minutes before serving.
Step 4
Add basil and toss immediately before serving.


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