Kohlrabi Kohl Slaw Recipe

Learn how to cook with kohlrabi, a member of the cabbage family. This Kohlrabi Kohl Slaw Recipe is a perfect choice to pair with picnics or a lunch or dinner meal.

August/September 2007

Yield: 4 to 6 servings

This Kohlrabi Kohl Slaw Recipe is perfect for picnics or as a side dish for your next meal.


Try making this Kohlrabi Kohl Slaw Recipe for a fresh and colorful take on a nutritious side dish.

Cooking with Kohlrabi

Like other cabbage crops, kohlrabi is loaded with good nutrition. Just 1 cup of raw kohlrabi contains nearly 100 percent of the daily requirement for vitamin C, plus it’s a good source of fiber, and has less than 40 calories. Cole crops such as kohlrabi also contain glucosinolates, which break down into compounds that researchers think may help protect against many kinds of cancer.

You can use either purple or white kohlrabi in the following recipes — the interior of both types is white, and both have the same mild, tangy-sweet flavor.

Kohlrabi Kohl Slaw Recipe

Courtesy of Harmony Valley Farm

2 to 3 kohlrabi bulbs
2 carrots
1 to 2 broccoli stems (optional)
1 tsp sea salt
1/4 cup mayonnaise
1 tbsp rice vinegar
1 tbsp sugar
Large pinch of dill or fennel leaves, chopped


1. Clean and peel the kohlrabi. Cut the kohlrabi, carrots and broccoli into small, thin strips (julienne), or shred with a grater.

2. Toss the vegetables with salt, and let them sit for a few minutes.

3. Rinse with water then pat dry.

4. In a bowl, combine remaining ingredients, then add vegetables. Chill before serving. Serves 4 to 6.

Vicki Mattern is a contributing editor for MOTHER EARTH NEWS magazine, book editor and freelance magazine writer. She has edited or co-authored seven books on gardening, and lives and works from her home in northwestern Montana. You can find Vicki on .

Read more about growing kohrabi in the fall garden: How to Grow Kohlrabi.