Asian Kohlrabi and Apple Slaw
on Aug 02, 2019, Updated Jul 10, 2024
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A surprising and refreshing slaw filled with Asian-inspired flavors, kohlrabi, and apple.
This slaw is zippy and crunchy and refreshing — all of the elements I am looking for in a great slaw! And if you’ve been looking for a way to get to know kohlrabi (or if you have received a kohlrabi in your CSA, which happened to me!) this is a terrific way to use this crisp vegetable.
This unusual slaw recipe contains many of the flavors my family is in love with, and it has loads of crunch. Luckily it’s quite healthy because I ate half the bowl. It would be great with Asian Beef Kebabs, Asian ribs, Grilled Soy Ginger Chicken Breasts, and anything marinated in this ginger marinade.
Table of Contents
This Asian Kohlrabi and Apple Slaw with Southeast Asian flavors is crunchy, zippy and refreshing.
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Asian Kohlrabi and Apple Slaw Ingredients
- Kohlrabi – If you can’t find one at your local grocery store, try the farmers market.
- Green apples – The sweet, tart green apples pair so well with the flavor of kohlrabi.
- Ginger – Adds a warm kick.
- Dijon mustard – Gives body to the dressing and lifts up all of the flavors.
- Extra-virgin olive oil
- Fish sauce – Adds saltiness, umami, and depth.
- Sesame oil – Toasted sesame oil has the most flavor.
- Sesame seeds – These are optional, but they add a bit of crunch and visual appeal.
How to Make Asian Kohlrabi and Apple Slaw
- Prepare the kohlrabi and apple: Peel the kohlrabi, then slice or grate it. Peel and core the apples, then slice or grate them in the same way as the kohlrabi.
- Make the dressing: Combine the ginger, mustard, olive oil, fish sauce, sesame oil, salt, and pepper in a food processor.
- Combine: Toss together the kohlrabi, apple, and dressing.
Tips and Variations
- Because kohlrabi has such thick skin, you can’t peel it using a regular vegetable peeler. Use a sharp knife to trim the stems, then cut off the skin while holding the vegetable steady with your other hand.
- Try adding 1/2 teaspoon of red chili flakes or some chili oil for a spicy twist on this slaw.
Make Ahead Kohlrabi Slaw
If you slice the kohlrabi and the apple into skinny matchsticks, the slaw will have more texture and stay crisper longer. If you grate the produce with a grater, the mixture will be lighter but also less crunchy. Grated slaw will get a bit soggy after a day in the fridge, so know that as you make your slicing or grating decisions.
What to Serve With Asian Kohlrabi and Apple Slaw
More Slaw Recipes
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Carrot, Cabbage, and Kohlrabi Slaw with Miso Dressing
- Spicy Cole Slaw
- Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
- Creamy Blue Cheese and Bacon Coleslaw
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Asian Kohlrabi and Apple Slaw
Ingredients
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)
Instructions
- 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.
