Kohlrabi Apple Hazelnut Slaw

This crisp and colorful kohlrabi slaw brightens any table with tangy apple, fresh herbs, and toasted hazelnuts for crunch. It is a refreshing side I often whip up when kohlrabi appears at the market and serves as the perfect contrast to rich grilled dishes or cozy winter meals.

I remember the first time I made this slaw it was summer and I wanted something lively to cut through barbecue flavors The nutty crunch of hazelnuts with crisp apple and kohlrabi is now something my friends request any time they visit

Ingredients

• Extra virgin olive oil or hazelnut oil: brings a lush mouthfeel or toasty aroma use a high quality fresh oil for best taste
• Apple cider vinegar: lifts everything with gentle tang choose raw unfiltered if you prefer a little extra sharpness
• Honey: rounds out the flavors with delicate sweetness local honey always shines
• Whole grain mustard: adds complexity and a subtle pop look for visible seeds for best texture
• Fine sea salt: ensures every bite is seasoned evenly finer grains blend best
• Large apple: crisp juicy and tart varieties like Granny Smith or Honeycrisp work beautifully
• Kohlrabi: look for firm bulbs with fresh greens attached if possible They should feel heavy for their size and free of soft spots
• Red onion: brings mellow bite opt for younger onions and slice thinly
• Toasted chopped hazelnuts: bring bold crunch and a deep nutty flavor toast your own for the freshest result
• Finely chopped parsley: gives vivid color and grassy brightness Italian flat leaf is ideal
• Freshly ground black pepper: unlocks spicy notes Add just before serving for fragrance

Instructions

Make the Dressing:

In the bottom of a large bowl whisk the olive oil or hazelnut oil with apple cider vinegar honey whole grain mustard and salt Take your time to emulsify the mixture so it looks glossy and blended Taste and tweak until it’s balanced to your liking

Prep the Produce:

Core your apple and cut it into thin matchsticks Try to keep the pieces similar in size for the best texture Peel the kohlrabi and do the same slicing into even matchsticks Thinly slice the red onion and finely chop the parsley

Combine and Toss:

Add apple kohlrabi red onion hazelnuts and parsley to the bowl with dressing Toss thoroughly using your hands or tongs to coat every piece with the dressing Make sure the nuts and parsley are evenly distributed for flavor in each bite

Finish and Serve:

Season with an extra pinch of salt and a few grinds of black pepper Taste and adjust if desired Sprinkle with extra parsley for a pop of green Serve right away for brightest crunch or let sit for twenty minutes to mellow the flavors slightly

I love how hazelnuts give a toasty aroma and satisfying crunch to this dish When my sister tried this version with hazelnuts for the first time she immediately asked for the recipe and now we text each other picture updates every time one of us makes it

Storage Tips

This slaw keeps crisp in the refrigerator for up to two days Store in a sealed container and only garnish with extra parsley just before serving If you are making ahead hold the hazelnuts and stir them in right before eating to keep their crunch

Ingredient Substitutions

Try walnuts pecans or almonds in place of hazelnuts for a different spin Lemon juice works instead of apple cider vinegar if that’s what you have For a vegan version use maple syrup instead of honey and double check that your mustard and bread are plant based

Serving Suggestions

Pile high on grilled chicken sandwiches Serve alongside roast pork or tuck into tacos for an unexpected crunch For a party set out in lettuce cups with extra nuts and herbs for topping Guests always come back for seconds

Cultural and Historical Context

Kohlrabi is popular in German and Eastern European kitchens prized for its gentle sweetness and snap In my family it always meant the transition from winter to early spring pairing beautifully with whatever was freshest at the market Slaw brings people together because it travels well feeds a crowd and lets the star ingredients shine

Seasonal Adaptations

Use fresh dill or tarragon in spring for extra herbal notes Try julienned carrot or fennel in fall for more color and crunch Swap in Asian pear for apple when in season for extra juiciness

Recipe Notes

Store leftovers in a glass bowl for best flavor Double the dressing if you like extra saucy slaw Taste and adjust salt before serving as flavors mellow while sitting

Success Stories

My friends request this recipe for potlucks because it always disappears fast Last fall a neighbor made it with almonds from her backyard and it got rave reviews from everyone Her take was a little different but just as lovely

Freezer Meal Conversion

This recipe is best enjoyed fresh so freezing is not recommended If you want to prep ahead cut the kohlrabi and onion a day early and store them separately Toss with dressing right before serving

This slaw is always a showstopper whether for family dinners or a vibrant potluck spread Make it once and you'll want to revisit it every kohlrabi season

Recipe FAQs

→ What does kohlrabi taste like?

Kohlrabi has a refreshingly crisp texture and a taste similar to mild, sweet turnip with a hint of cabbage.

→ Can I substitute another nut for hazelnuts?

Yes, toasted walnuts, almonds, or pecans add similar crunch and flavor complexity to the slaw.

→ Should the apples be peeled for this dish?

You can leave the apples unpeeled for added color and fiber, but peeling is optional based on preference.

→ How far ahead can I prepare this slaw?

The slaw can be made a few hours in advance; store it chilled and toss gently before serving.

→ What pairs well with kohlrabi slaw?

This slaw complements grilled meats, fish, or can be served alongside sandwiches and grain bowls for freshness.

→ Is there a vegan alternative to honey?

Agave syrup or maple syrup can be used in place of honey for a vegan-friendly version.