If you’ve visited your local farmer’s market or given your grocery store’s produce section a close peruse, you’ve probably seen kohlrabi before without even realizing it! While kohlrabi is a funny-looking vegetable, we love grabbing a couple and using them for this tasty Kohlrabi Slaw with and Cashew Cream. We load it with apples and carrots for a vegan dish that brings any meal instantly alive.
What is Kohlrabi?
Kohlrabi is a green vegetable that looks similar to a turnip tastes a little bit like cabbage and broccoli, but slightly sweeter. It's crunchy, filling, and high in fiber! Since it’s kohlrabi is crunchy without being tough, we love using it in salads and slaws. Kohlrabi is in the same family (Brassica Oleracea) as cabbage, cauliflower, Brussels sprouts, kale, broccoli, and collard greens, so expect an earthy flavor that can easily be spiced up into a delicious side dish...like a Kohlrabi Slaw! At the store, or market you can buy green, purple, or white kohlrabi and they’ll all taste the same.
How to Cook Kohlrabi
You can puree, roast, or steam kohlrabi and it’s delicious every time, but do you know how we prepare it for this slaw? We eat it raw! That’s right, this veggie has a great crunch and sweet, peppery flavor that pairs so well with apple, carrot, and cashew cream. Just remove the outer skin, cut off the brown end and finely chop your kohlrabi around the tough inner core.
Kohlrabi Slaw Ingredients
- Kohlrabi - Chopped with the outer skin removed! You can slice it into thin strips for a traditional slaw shape.
- Apple - We love a sweet Honeycrisp apple for this recipe. You don’t need to peel the apple; we find that leaving the skin on adds a little more color to this dish!
- Carrots - Use a sharp knife to get perfectly thin carrot sticks to fold into your slaw.
- Cashew cream - You will love this vegan alternative to traditional mayonnaise found in slaws!
How to Make Kohlrabi Slaw
Peel the kohlrabi Slice it Cut it into thin sticks Cut carrots into sticks Slice and cut an apple Mix all the ingredients in a bowl
How to Make Cashew Cream
Cashew cream is really easy to make and produces a vegan cream that’s surprisingly versatile and so much healthier than mayo! You can drizzle it over soups, add it to cauliflower tacos, use it as salad dressing, as a substitute for mayo, or add it to any dish that could use a boost of non-dairy creaminess. It is made by soaking raw cashews in boiling water for 20-30 minutes. Add the soaked cashews in a high-speed blender with lemon, salt, and pepper, then blend until smooth!
More Salad Recipes
- Raw Broccoli & Bean Salad
- Arugula Salad with Delicata Squash & Tempeh Bacon
- Fresh Corn Salad with Avocado
- Apple Beet Salad with Pickled Onions
- The Best Moroccan Carrot Salad
- Easy Tomato Avocado Chickpea Salad
- Cucumber Feta and Watermelon Salad
- Persimmon Fennel Salad with Pomegranate
Kohlrabi Slaw with Cashew Cream
- Total Time: 50
- Yield: 10
- Diet: Vegan
Description
This no- mayo Kohlrabi Slaw with and Cashew Cream is loaded with apples, carrots, freshly squeezed lemon juice for a vegan salad that brings any meal instantly alive.
Ingredients
- 2 medium kohlrabi bulbs, cut into thin sticks
- 1 large apple (we used Honeycrip), cut into sticks
- 2 medium carrots, cut into sticks
- 3 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ¾ cup toasted pecans
Cashew Cream
- 1 cup raw cashews, soaked in boiling water
- 3 tablespoon freshly squeezed lemon juice
- 6 tablespoon water
- 1 teaspoon maple syrup or honey
- 1 teaspoon nutritional yeast (optional)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Combine the kohlrabi, apple, carrots, lemon juice, and salt into a large bowl. Toss well and set aside
- Soak the cashews in boiling water for 20 -30 minutes. Drain, place them in a high-speed blender along with the lemon juice, water, maple syrup, nutritional yeast, salt and pepper, and blend until smooth. You will need to blend it for a minute or two to get a smooth cream, and remember to scrape the sides of the cup
- Add as much cashew cream as needed for the slaw. You should have some leftover cream that you can use as a substitute for mayo, to add to soups or tacos
- Prep Time: 20
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 124
- Sugar: 4.9
- Sodium: 189
- Fat: 9.2
- Saturated Fat: 1.2
- Unsaturated Fat: 8.1
- Trans Fat: 0
- Carbohydrates: 10.4
- Fiber: 2.9
- Protein: 2.5
- Cholesterol: 0
This post was originally published on June 3, 2013. We have updated this post with new images and more useful information and republished it on March 16, 2021.
Raquel
These pictures are incredible!! I just want to poke my fork into that salad! Looks delicious!!
Hindy
We love eating kohlrabi raw. I can totally see how it would work with apples. This salad looks great!
Vicky & Ruth
Thanks!! Can't go wrong with "double crunch" 😉
Ronnie Fein
Kohlrabi is one of those wonderful but neglected vegetables. So happy to see it used, and so deliciously too!
Alison@Alibabka
Oh wow! I love this recipe! I will def be making it!
Jenny @ BAKE
What a brilliant salad! It looks delicious!
Vicky & Ruth
Thank you! I wonder if kohlrabi is easy to find in the UK!
Jamie Geller
I love kohlrabi!!! and I absolutely adore your dishes -- they are so colorful, fun and happy!!!!
Vicky & Ruth
Thank you so much!! We just love salads... the more colorful, the better 😉
Chanie@BusyInBrooklyn
kohlrabi is really an overlooked vegetable! I love to eat it raw, but it's great roasted as well. Have you ever tried kohlrabi fries? Soooo good.
Vicky & Ruth
Never had kohlrabi fries, but it sounds delicious!!!! Definitely want to try them!!
Couldn't Be Parve
Everything about this salad sounds amazing! Now to buy some kholrabi.
Whitney @ Jewhungry
This looks like a gorgeous and fresh recipe. Perfect for a summer day!
Vicky & Ruth
Thank you.
sharon
i want to try the recipe but the instructions don't mention the agave nectar and water. are they to be added?
Vicky & Ruth
We are sorry, yes you add the agave and water when you blend the dressing. We will fix the recipe . Thank you for letting us know.
Martine
Since I don't see kohlrabi, I bet this would work with rutabaga?
Vicky and Ruth
I've never had Rutabaga raw. I would try it with jicama or Celery root. Asian markets usually carry Kholrabi.