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You are here: Home » Salads

Kohlrabi Slaw with Cashew Cream

Mar 16, 2021 -May contain affiliate links

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Overhead view of a black plate filled with kohlrabi slaw on top of a grey napkin and next to a small vase with yellow and hot pink flowers

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.

Overhead view of a black plate filled with kohlrabi slaw on top of a grey napkin and next to a small vase with yellow and hot pink flowers

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.

Two kohlrabi bulbs on a wood board

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.

Ingredients for Kohlrabi slaw: kohlrabi, carrots, apple, lemon and raw cashews

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

  • On a wood cutting board, two Kohlabi bulbs peeled, the kohlrabi peel and a knife
    Peel the kohlrabi
  • Two peeled kohlrabi bulbs sliced into rounds on a wood cutting board
    Slice it
  • Kohlrabi cut into thin sticks to make slaw
    Cut it into thin sticks
  • Carrots sticks on a wood board
    Cut carrots into sticks
  • Sliced apples on a wood cutting board to make kohlrabi slaw
    Slice and cut an apple
  • Kohlrabi slaw ingredients in a clear glass bowl
    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!

  • Cashews soaked in hot water
  • Cashews blended in a blender to make cashew cream

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kohlrabi slaw in a clear glass bowl
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Overhead view of a black plate filled with kohlrabi slaw on top of a grey napkin and next to a small vase with yellow and hot pink flowers

Kohlrabi Slaw with Cashew Cream


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  • Author: Vicky and Ruth
  • Total Time: 50
  • Yield: 10
  • Diet: Vegan
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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

  1. Combine the kohlrabi, apple, carrots, lemon juice, and salt into a large bowl. Toss well and set aside
  2. 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
  3. 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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.

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Reader Interactions

Comments

  1. Raquel

    June 04, 2013 at 10:10 pm

    These pictures are incredible!! I just want to poke my fork into that salad! Looks delicious!!

    Reply
  2. Hindy

    June 06, 2013 at 2:58 pm

    We love eating kohlrabi raw. I can totally see how it would work with apples. This salad looks great!

    Reply
    • Vicky & Ruth

      June 06, 2013 at 3:33 pm

      Thanks!! Can't go wrong with "double crunch" 😉

      Reply
  3. Ronnie Fein

    June 06, 2013 at 4:45 pm

    Kohlrabi is one of those wonderful but neglected vegetables. So happy to see it used, and so deliciously too!

    Reply
  4. Alison@Alibabka

    June 07, 2013 at 4:36 pm

    Oh wow! I love this recipe! I will def be making it!

    Reply
  5. Jenny @ BAKE

    June 10, 2013 at 5:14 am

    What a brilliant salad! It looks delicious!

    Reply
    • Vicky & Ruth

      June 13, 2013 at 11:17 am

      Thank you! I wonder if kohlrabi is easy to find in the UK!

      Reply
  6. Jamie Geller

    June 10, 2013 at 8:59 am

    I love kohlrabi!!! and I absolutely adore your dishes -- they are so colorful, fun and happy!!!!

    Reply
    • Vicky & Ruth

      June 13, 2013 at 11:19 am

      Thank you so much!! We just love salads... the more colorful, the better 😉

      Reply
  7. Chanie@BusyInBrooklyn

    June 10, 2013 at 7:36 pm

    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.

    Reply
    • Vicky & Ruth

      June 13, 2013 at 11:20 am

      Never had kohlrabi fries, but it sounds delicious!!!! Definitely want to try them!!

      Reply
  8. Couldn't Be Parve

    June 11, 2013 at 12:32 am

    Everything about this salad sounds amazing! Now to buy some kholrabi.

    Reply
  9. Whitney @ Jewhungry

    June 18, 2013 at 9:04 am

    This looks like a gorgeous and fresh recipe. Perfect for a summer day!

    Reply
    • Vicky & Ruth

      June 18, 2013 at 12:38 pm

      Thank you.

      Reply
  10. sharon

    September 02, 2013 at 11:20 am

    i want to try the recipe but the instructions don't mention the agave nectar and water. are they to be added?

    Reply
    • Vicky & Ruth

      September 02, 2013 at 11:58 am

      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.

      Reply
  11. Martine

    June 05, 2025 at 6:01 pm

    Since I don't see kohlrabi, I bet this would work with rutabaga?

    Reply
    • Vicky and Ruth

      June 05, 2025 at 9:16 pm

      I've never had Rutabaga raw. I would try it with jicama or Celery root. Asian markets usually carry Kholrabi.

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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