Kohlrabi and Apple Slaw with Lemon-Dill Dressing
Crisp matchsticks of kohlrabi and green apple tossed in a creamy lemon-dill dressing — a fresh, no-cook slaw that stays crunchy for days.
It's excellent raw. Sliced into fine matchsticks with a tart green apple and dressed with a lemony, herby yogurt dressing, it makes a slaw that stays crisp much longer than a cabbage one, because kohlrabi holds its bite even after dressing.
This is a genuinely useful make-ahead salad: it keeps well for a couple of days, travels to a picnic without wilting, and cuts through anything rich — a cheese board, a baked pasta, a roast.
Ingredients
- 2 medium kohlrabi (about 700 g), peeled
- 1 large crisp green apple (such as Granny Smith)
- 1 small shallot, very thinly sliced
- 2 tablespoons fresh dill, finely chopped
- For the dressing: 120 g Greek yogurt or vegan yogurt
- For the dressing: 2 tablespoons mayonnaise
- For the dressing: 2 tablespoons fresh lemon juice
- For the dressing: 1 teaspoon Dijon mustard
- For the dressing: 1 teaspoon maple syrup or honey
- For the dressing: 1/2 teaspoon fine salt
- For the dressing: Freshly ground black pepper
- 2 tablespoons olive oil
- To finish: 2 tablespoons toasted sunflower seeds or chopped walnuts
Instructions
- Peel the kohlrabi thickly, cutting away the tougher outer layer, then cut it into thin slices and then into fine matchsticks (about 3 mm thick). If you have a mandoline or a julienne peeler, this takes seconds.
- Core the apple and cut it into matchsticks of the same size. Don't peel it — the skin adds colour and bite.
- Put the kohlrabi and apple in a large bowl with the sliced shallot.
- Whisk the yogurt, mayonnaise, lemon juice, Dijon mustard, maple syrup, salt and a good grind of black pepper together in a small bowl until smooth, then whisk in the olive oil.
- Pour the dressing over the slaw and toss thoroughly with your hands or two forks until every strand is coated.
- Stir through the chopped dill and taste — adjust the lemon, salt and pepper to your liking.
- Transfer to a serving bowl, scatter with the toasted sunflower seeds or walnuts, and serve. If you can, chill for 20 minutes first to let the flavours come together.
Cook’s tips
- Cut everything to a similar thickness — a slaw with chunky and wispy pieces eats unevenly.
- Peel kohlrabi generously; the outermost layer can be woody even when the inside is tender.
- Toss the apple matchsticks with a little of the lemon juice if you're prepping ahead, to stop them browning.
- The dressing should be loose enough to coat but thick enough to cling — thin it with a splash of water if it's stiff.
Substitutions
- Use half kohlrabi and half green cabbage if you don't have quite enough kohlrabi.
- Red or pink lady apples add a rosier look and a slightly sweeter note.
- For a lighter dressing, skip the mayonnaise and use extra yogurt and olive oil.
- Chopped chives or parsley work in place of the dill.
Storage & reheating
Because kohlrabi stays firm, this slaw keeps well. Store it in an airtight container in the fridge for up to 3 days. Stir before serving and add the toasted seeds only just before you eat so they stay crunchy. It's not suitable for freezing.
FAQ
Do I need to cook kohlrabi?
Not at all. Young, fresh kohlrabi is excellent raw and this is probably the best way to eat it. Larger, older kohlrabi can be a bit tougher, so slice it more thinly.
What does kohlrabi taste like?
Raw kohlrabi is crisp and juicy with a mild sweetness, a gentle peppery bite and a faint cabbage-family flavour — closer to a broccoli stem than a turnip.
How far ahead can I make this slaw?
You can make it up to 3 days ahead and keep it covered in the fridge. It actually improves after a few hours as the dressing softens the matchsticks slightly. Sprinkle the seeds on at the last minute.
