Asian Kohlrabi and Apple Slaw / Photo by Kerri Brewer / Katie Workman /

My kids’ school just started a CSA (Consumer Supported Agriculture) this year and it’s pretty fantastic.  First of all, it’s just nice to watch the high schoolers running the thing in action, weighing produce, bagging everything, and from what I gather, they really run the show, including sourcing the produce and working with the farm that supplies the weekly windfall.

There have been interesting breads, cider, micro greens, apples, potatoes, and this week a big pale green orb that was clearly a puzzlement to many of the participants.  It turned out to be kohlrabi, which I have just fallen in love with this year, after kind of dancing around it for years, not knowing what to make of it or how to use it.

Asian Kohlrabi and Apple Slaw / Photo by Kerri Brewer / Katie Workman /

I’m going on record to say that this is one my favorite things I have made in a while.  This slaw contains many of the flavors my family is in love with, and it’s really zippy and refreshing.  Luckily it’s quite healthy because I ate so much of this my stomach actually hurt.

Asian Kohlrabi and Apple Slaw / Photo by Kerri Brewer / Katie Workman /

If you slice the kohlrabi and the apple into skinny matchsticks, then you will have more texture to the slaw, and it will stay crisper longer.  If you grate the produce with a grater of some sort the mixture will be less crunchy, and definitely will get a bit soggy after a day in the fridge, so know that as you make your slicing decisions.

It would be great with Asian Beef Kebabs, these ribs, anything marinated in this marinade, and these great pork tenderloins.

Asian Kohlrabi and Apple Slaw / Photo by Kerri Brewer / Katie Workman /

Other slaw recipes to fall for:

Asian Kohlrabi and Apple Slaw

A surprising and refreshing slaw.
Yield: 4 People
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes


Asian Kohlrabi and Apple Slaw

  • 1 large kohlrabi
  • 2 green apples
  • 1 3-inch piece ginger peeled and sliced
  • 2 tablespoons Dijon mustard
  • ¼ cup extra virgin olive oil
  • 2 teaspoons fish sauce
  • 2 teaspoons toasted sesame oil
  • Toasted sesame seeds to garnish optional
  • Coarse or kosher salt and freshly ground pepper to taste


  • Using a knife carefully cut the skin and stems from the kohlrabi (the skin is very thick so a regular vegetable peeler won’t do the trick).  Sliver or grate the kohlrabi (if grating, use the largest holes of the grater). Place it in a large bowl.  Peel, core and sliver or grate the apples, then add them to the kohlrabi.
  • Place the ginger, mustard, olive oil, fish sauce, sesame oil and salt and pepper in a food processor fitted with the regular steel blade, or a blender, and processor until fully blended and smooth.  Toss the slaw with the dressing, garnish with sesame seeds if desired, and serve.

Nutrition Information

Calories: 202kcal | Carbohydrates: 16g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Sodium: 330mg | Potassium: 239mg | Fiber: 4g | Sugar: 11g | Vitamin A: 63IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg

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