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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

  • Author: Vicky and Ruth
  • Prep Time: 20
  • Total Time: 50
  • Yield: 10 1x
  • Diet: Vegan


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.


  • 2 medium kohlrabi bulbs, cut into thin sticks
  • 1 large apple (we used honeycrips), cut into sticks
  • 2 medium carrots, cut into sticks
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 3/4 cup toasted pecans  

Cashew Cream

  • 1 cup raw cashews, soaked in boiling water
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3 tbsp freshly squeezed lemon juice
  • 6 tbsp water
  • 1 tsp maple syrup or honey
  • 1 tsp nutritional yeast (optional)



  1. Combine all kohlrabi, apple, carrots, lemon juice, and salt into a large bowl and toss well and set aside.
  2. Soak cashews in boiling water for 20 -30 minutes.  Drain and blend all the ingredients in a high-speed blender or a food processor until you obtain a smooth cream.  You will need to blend the cashew 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 to use as a substitute for mayo, to add to soups or tacos.
  • Category: Salad
  • Method: Raw
  • Cuisine: Mediterranean


  • Serving Size: 1/2 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

Keywords: vegetarian, kosher, passover, gluten-free