Crunchy Kohlrabi Slaw


A fresh, crunchy and light side dish

Ohhh poor kohlrabi. Definitely not winning any beauty contests and definitely the bane of every CSA member’s weekly box. When I was managing an organic CSA program, the complaints about kohlrabi were never ending, but by the end of the season I would get unsolicited emails raving about a newfound love for this old reliable veggie. This crunchy kohlrabi slaw will make a kohlrabi lover out of you, too.

The longest lasting vegetable

Here’s the part that’s simultaneously gross and amazing… this kohlrabi has been in my fridge for 5 months. FIVE MONTHS! Despite being the last veggie chosen at the farmer’s market, kohlrabi has some pretty amazing holding power and is a welcome fresh and crunchy addition to the winter diet.

Give the kohlrabi a hearty peel, until all color is gone and revealing a creamy white interior. Slice them into half moons and then again into matchsticks.

Kohlrabi Slaw

Kohlrabi also grows in a purple variety, which would be equally beautiful and tasty in this recipe. I’ve never noticed a taste difference between the two varieties.

I think this slaw is amazing with anything that could use a little crunch. On tacos, on a filet of fish, or on falafel which is how I ate this for lunch today.

Crunchy Kohlrabi Slaw

Servings 2
Prep Time 15 minutes


  • 1 large kohlrabi
  • 1/2 medium red onion
  • 1/2 lemon juiced
  • a few sprigs parsley
  • salt


  • Peel the kohlrabi heavily and slice in half length-wise. Thinly slice into half-moons and then into matchsticks.
  • Place kohlrabi in a medium bowl and add juice of 1/2 lemon. Toss gently to prevent browning.
  • Thinly slice onion into quarter moons. Add chopped parsley and onion to the kohlrabi and sprinkle with salt.
  • Gently toss to combine.
Course: Savory

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.

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