Kohlrabi Slaw with Cashew Cream

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

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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!

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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

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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.