Kohlrabi is a round, pale green or purple vegetable that belongs to the cabbage family. It has a crisp texture and a mild flavor, making it ideal for fresh salads and slaws. This article shows you how to make creamy kohlrabi slaw with yogurt dressing.
This slaw doesn’t use mayonnaise and offers a lighter take on traditional creamy salads. It’s quick to assemble and easy to customize with what you have in your kitchen.
Ingredients for Creamy Kohlrabi Slaw
This recipe uses fresh produce and basic pantry items. You can swap in similar vegetables based on what you have.
- 2 medium kohlrabi bulbs, peeled and shredded
- 1 carrot, peeled and shredded
- 1 small apple, julienned or grated
- 2 tablespoons chopped fresh parsley
- 1 cup plain whole milk yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
You can use Greek yogurt for a thicker texture. Adjust the lemon juice and sweetener to balance the tang.
How to Prepare the Slaw
Start by preparing all your ingredients. Work with a clean cutting board and sharp knife for the best results.
Prep Steps
- Peel and shred the kohlrabi using a grater or food processor
- Shred the carrot and apple
- Place everything in a large mixing bowl
- Add chopped parsley
Toss the ingredients lightly before adding the dressing. This helps spread the textures evenly.
How to Make the Yogurt Dressing
The yogurt dressing brings the slaw together with a creamy and tangy flavor. It’s lighter than mayonnaise and easy to whisk by hand.
Dressing Instructions
- In a small bowl, whisk together:
- 1 cup plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper
- 1 cup plain yogurt
- Taste and adjust for seasoning
- Pour the dressing over the slaw
- Toss until all the ingredients are coated
Let the slaw chill in the fridge for 15–20 minutes before serving. This allows the flavors to blend and the vegetables to soften slightly.
Serving Ideas and Variations
Creamy kohlrabi slaw with yogurt dressing works with many meals. It adds crunch and freshness to your plate.
How to Serve
- As a side with grilled meats or fish
- On top of tacos or sandwiches
- Mixed into a grain bowl
- Alongside roasted vegetables
You can also add toasted seeds or nuts for extra texture. Try pumpkin seeds or slivered almonds.
For variety, use shredded cabbage, radishes, or fennel in place of carrot or apple.
Storage and Make-Ahead Tips
Store the slaw in an airtight container in the fridge for up to three days. The yogurt dressing may thicken slightly over time, so stir before serving.
Avoid freezing, as the texture of the vegetables will change. For meal prep, keep the dressing separate and mix just before serving.
If you want to make the dressing ahead, store it in a sealed jar for up to five days.
Wrapping Up
Creamy kohlrabi slaw with yogurt dressing is a simple dish that highlights fresh ingredients with clean flavors. The crispness of raw kohlrabi and the smooth, tangy dressing make it a fresh option for lunches or side dishes. With just a few steps and common ingredients, you can build a slaw that’s both satisfying and easy to prepare.
Try this recipe the next time you want a light, crunchy salad without using heavy dressings. It fits well into any meal and keeps well for a couple of days. Happy eating!
