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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
  • 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 Honeycrip), 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
  • 3 tbsp freshly squeezed lemon juice
  • 6 tbsp water
  • 1 tsp maple syrup or honey
  • 1 tsp nutritional yeast (optional)
  • 1/4 tsp salt
  • 1/8 tsp black pepper


  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


  • 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

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