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Kohlrabi Slaw

Kohlrabi Slaw

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Emily Schweiss

A classic creamy coleslaw loaded with veggies!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
  2. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
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Reviews

DRCHRISTINECORELLA
20
7/8/2011

We love this coleslaw in our home! We tried it to use up kohlrabi, which we had no idea what to do with. The dressing is light, but just enough. I actually use a combo of honey and stevia in place of the sugar. We've made it 3 or 4 times now and eat it up every time.

lvnthktchn
11
7/31/2011

Not a fan of raw celery, so I left it out and didn't miss it. Used food processor to grate all veggies quickly. A fabulous slaw!

Jola
11
10/7/2010

What a fun recipe! I enlisted the whole family to peel and chop. We are new fans of kohrabi and, as I suspected, it makes great coleslaw! I didn't have any mayo, so had to substitute Miracle Whip and cut the sugar back to 2 T. I'll try it again with mayo next week. I really liked how this recipe goes light on the dressing, giving us a much leaner, fresher tasting salad. This makes a couple quarts of slaw.