Recipe for Life: Kohlrabi Slaw

Kohlrabi slaw is a great alternative to cabbage slaw and easy to prepare.

Kohlrabi is commonly eaten in Europe, but it’s not as common in the United States.

But Mary Ellen Autry, a registered dietitian for The Austin Diagnostic Clinic, says kohlrabi is packed with nutritional benefits and can really help you vary the kinds of vegetables in your diet.

Kohlrabi is related to cabbage, and it is a rich source of Vitamin C and phytochemicals.

Autry says her favorite was to eat it is raw – the bulb just needs to be peeled, then you can slice is and sprinkle it with a little salt.

But kohlrabi, which is crunchy and slightly sweet, also makes a great slaw. Watch how Autry prepares it in the video, and follow along at home with the recipe below.

Pair it with barbecue, serve it with picnic chicken – the recipe takes only about 10 minutes to prepare and combine the ingredients.

Recipe: Kohlrabi slaw

kohlrabi slaw

Kohlrabi slaw


  • 1 large bulb kohlrabi
  • 1 carrots
  • 3 radishes
  • 1 1/2 tbsp. vegetable oil
  • 1 tbsp. cider vinegar
  • 1/2 tbsp. whole grain or Dijon-style mustard
  • 1/4 tsp. sea salt
  • Freshly ground black pepper to taste


  1. Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi and radishes. Slice them into julienne sized pieces.  Set them aside.
  2. In a salad bowl mix the oil, vinegar, mustard, and salt and pepper until well blended.
  3. Toss the salad dressing and vegetables until well coated with the dressing.
  4. Enjoy!