Kohlrabi slaw

Kohlrabi slaw

Kohlrabi is a German word meaning cabbage (Kohl) and turnip (Rabi). While it may look like a foreign food, it is a European native and a member of the mustard family. Because it is crisp, juicy and has a slightly creamy taste, it makes a fantastic kohlrabi slaw. Also try it as an alternative to potato in mash, roasted with salt and olive oil, or sliced thinly in salads.

Kohlrabi slaw

Time: 1 hour 30
Is it easy: yes
Serves: 4-6


  • 100g mayonnaise
  • 3 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp whole-grain mustard
  • 3/4 tsp fennel seeds
  • pinch of salt and freshly ground black pepper
  • 1 large or 2 small apples, peeled and shredded
  • 2 kohlrabi, peeled and shredded
  • 1/4 small green or red cabbage, finely sliced into strips
  • 1 carrot, washed and shredded
  • 1 celery rib, thinly sliced on the diagonal, and celery leaves


In a large bowl, whisk the mayonnaise with the olive oil, vinegar, mustard, fennel seeds, salt and pepper.

Add the vegetables and toss well.

Cover and refrigerate for 1 hour.

Season the slaw with more salt and pepper just before serving, and top with celery leaves.






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