📝 About This Recipe
Often overlooked, the kohlrabi is the hidden gem of the root vegetable world, offering a satisfying crunch and a mild, peppery sweetness reminiscent of a broccoli stem crossed with a water chestnut. This vibrant slaw elevates the humble vegetable with tart Granny Smith apples, fresh herbs, and a silky, citrus-forward dressing that cuts through any richness. It is a refreshing, modern take on a classic root vegetable salad that brings a bright, sophisticated crunch to any table.
🥗 Ingredients
The Slaw Base
- 2 large Kohlrabi (peeled and julienned into matchsticks)
- 1 large Granny Smith Apple (julienned with skin on for color)
- 1 large Carrot (peeled and shredded)
- 1/4 cup Red Onion (very thinly sliced)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fresh Mint (finely chiffonaded)
Creamy Citrus Dressing
- 1/4 cup Greek Yogurt (plain, full-fat preferred)
- 2 tablespoons Mayonnaise (for richness)
- 2 tablespoons Apple Cider Vinegar (unfiltered)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Honey (or maple syrup)
- 1 teaspoon Dijon Mustard (smooth)
- 1/2 teaspoon Celery Seed
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Garnish
- 1/3 cup Pepitas (raw pumpkin seeds)
- 1/8 teaspoon Smoked Paprika (for tossing with seeds)
👨🍳 Instructions
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1
Start by preparing the kohlrabi. Trim off the leafy stems and use a sharp vegetable peeler or paring knife to remove the tough, fibrous outer skin until you reach the pale, crisp interior.
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2
Slice the kohlrabi into 1/8-inch thick rounds, then stack them and slice into thin matchsticks (julienne). Place them in a large mixing bowl.
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3
Julienne the Granny Smith apple in the same manner. If you aren't mixing the salad immediately, toss the apple in a little lemon juice to prevent browning.
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4
Add the shredded carrot, thinly sliced red onion, chopped cilantro, and mint to the bowl with the kohlrabi and apple.
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5
In a small dry skillet over medium heat, toast the pepitas for 3-5 minutes, tossing frequently until they turn golden and begin to 'pop'. Remove from heat, sprinkle with a pinch of salt and the smoked paprika, and set aside to cool.
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6
In a medium glass jar or small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, lime juice, honey, and Dijon mustard until smooth.
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7
Stir in the celery seed, kosher salt, and black pepper into the dressing. Taste and adjust the sweetness or acidity if necessary.
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8
Pour about three-quarters of the dressing over the vegetables. Use large tongs to toss everything together until evenly coated.
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9
Assess the consistency; if you prefer a creamier slaw, add the remaining dressing. Let the salad sit for at least 15 minutes at room temperature to allow the flavors to meld.
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10
Just before serving, give the slaw one final toss. The vegetables will have released a little moisture, creating a beautiful sauce.
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11
Transfer to a chilled serving bowl and top generously with the toasted, spiced pepitas for maximum crunch.
💡 Chef's Tips
Ensure you peel the kohlrabi deeply; the outer skin is very woody and will ruin the texture if any remains. For an extra-crisp texture, soak the julienned kohlrabi in ice water for 10 minutes, then spin dry before mixing. If you want to make this ahead, keep the dressing and the vegetables separate until 30 minutes before serving. Substitutions: If you don't have pepitas, toasted sunflower seeds or slivered almonds work beautifully. For a vegan version, substitute the yogurt and mayo with a vegan alternative and use maple syrup instead of honey.
🍽️ Serving Suggestions
Serve alongside grilled bratwurst or spicy sausages to balance the fat with bright acidity. This slaw makes an incredible topping for pulled pork sliders or fish tacos. Pair with a crisp, dry Riesling or a citrusy Sauvignon Blanc. Serve as a refreshing side to a heavy potato gratin or roasted root vegetables.