Asian Kohlrabi and Apple Slaw

5 from 2 votes

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A surprising and refreshing slaw filled with Asian-inspired flavors, kohlrabi, and apple.

Dish of Asian Kohlrabi and Apple Slaw on a table next to whole kohlrabies.

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, and anything marinated in this ginger marinade.

Blue dish of Asian Kohlrabi and Apple Slaw.

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

  1. 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.
  2. Make the dressing: Combine the ginger, mustard, olive oil, fish sauce, sesame oil, salt, and pepper in a food processor.
  3. Combine: Toss together the kohlrabi, apple, and dressing.
Fork in a dish of Asian Kohlrabi and Apple Slaw on a table with two kohlrabies.

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

Whole kohlrabies on a table with a dish of Asian Kohlrabi and Apple Slaw.

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5 from 2 votes

Asian Kohlrabi and Apple Slaw

A surprising and refreshing slaw filled with Asian-inspired flavors, kohlrabi, and apple.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 People
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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.

Notes

If you slice the kohlrabi and the apple into skinny matchsticks, 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.

Nutrition

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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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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