Crunchy Kohlrabi Slaw

Peeled kohlrabi cut to matchsticks, dressed bright with lemon, mustard & oil — stays crisp next to anything rich

Serves 4 · 15 min

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2 kohlrabi bulbs, peeled deep & cut to matchsticks
1 carrot or apple, matchsticked (optional, for color/sweetness)
2 Tbsp lemon juice (or cider vinegar)
3 Tbsp olive oil (or a spoon of mayo for a creamy version)
1 tsp Dijon mustard · ½ tsp honey
salt · pepper · chopped parsley, dill, or chives

What you need

2 kohlrabi bulbs, peeled deep & cut to matchsticks

1 carrot or apple, matchsticked (optional, for color/sweetness)

2 Tbsp lemon juice (or cider vinegar)

3 Tbsp olive oil (or a spoon of mayo for a creamy version)

1 tsp Dijon mustard · ½ tsp honey

salt · pepper · chopped parsley, dill, or chives

Prep the kohlrabi. Trim the leaves and stems, then peel deep enough to get past the tough fibrous layer under the skin — the flesh should look glassy and crisp. Cut into thin matchsticks (or coarse-grate).
Whisk the dressing. Lemon, oil (or mayo), Dijon, honey, salt, pepper.
Toss & rest. Toss the kohlrabi (and carrot/apple) with the dressing and herbs. Let it sit 10 min so the flavors marry; taste and adjust salt/acid. Serve cold or cool.

Steps — tap one to keep your place

1. Prep the kohlrabi. Trim the leaves and stems, then peel deep enough to get past the tough fibrous layer under the skin — the flesh should look glassy and crisp. Cut into thin matchsticks (or coarse-grate).

2. Whisk the dressing. Lemon, oil (or mayo), Dijon, honey, salt, pepper.

3. Toss & rest. Toss the kohlrabi (and carrot/apple) with the dressing and herbs. Let it sit 10 min so the flavors marry; taste and adjust salt/acid. Serve cold or cool.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.