Creamy Kohlrabi Coleslaw

While a brisk vinaigrette is wonderful for highlighting fresh garden vegetables, nothing satisfies quite like a chilled, rich, and creamy slaw at a summer barbecue. Swapping out standard green cabbage for shaved kohlrabi elevates this beloved side dish into something far superior in both texture and crunch. This creamy kohlrabi coleslaw pairs the vegetable’s crisp, juicy snap with a tangy buttermilk and mayonnaise dressing that clings smoothly to every shred without breaking or turning watery.

Why Kohlrabi Makes Great Coleslaw

Traditional cabbage slaws have a frustrating flaw: within an hour of dressing, shredded cabbage loses its cellular integrity. Salt pulls moisture out of the leaves, rapidly turning an emulsion of mayonnaise and buttermilk into a thin, watery puddle at the bottom of the bowl.

Kohlrabi (Brassica oleracea var. gongylodes) solves this problem through its structural anatomy. The swollen stem of kohlrabi is dense, firm, and packed with moisture-trapping cells that hold their structure far longer than leafy brassicas. When you shred kohlrabi, it yields matchsticks reminiscent of water chestnuts or jicama. If you have ever enjoyed eating kohlrabi raw, you know that its bite is exceptionally crisp and remarkably juicy.

From a culinary standpoint, coleslaw with kohlrabi offers a refined flavor balance. Green cabbage often carries a strong, sulfurous pungency that demands excessive sugar or vinegar to tame. Kohlrabi, by contrast, is naturally sweet and mild, with subtle undertones of sweet broccoli stems and crisp radishes. It absorbs creamy dressings effortlessly, functioning as a crisp vehicle for herbs, mustard seeds, and cracked black pepper.

Ingredients for the Best Creamy Kohlrabi Slaw

A successful kohlrabi coleslaw recipe relies on high-quality produce and a carefully balanced dressing. Because kohlrabi is relatively sweet, the dressing requires sufficient acidity and savory depth to prevent the dish from feeling heavy.

The Vegetable Base

Kohlrabi: 2 medium bulbs (about 1.5 lb / 680 g total before peeling). Look for bulbs roughly the size of a baseball or tennis ball. Oversized bulbs tend to be woody and dry.
Carrots: 2 medium carrots (about 6 oz / 170 g), peeled and shredded. Carrots provide an earthy sweetness and vibrant color contrast.
Scallions (Green Onions): 3 to 4 scallions, thinly sliced on a bias (using both the white and green parts). Scallions bring a gentle, fresh allium note without overpowering the delicate kohlrabi.
Fresh Herbs: 2 tablespoons of finely chopped flat-leaf parsley or fresh dill. Dill adds a wonderful Scandinavian or Northern European profile that complements creamy dressings.

The Creamy Buttermilk Dressing

Mayonnaise: 1/2 cup (120 ml / 115 g) of high-quality, whole-egg mayonnaise. Avoid sweet sandwich spreads; you want a clean, neutral richness.
Buttermilk: 1/4 cup (60 ml) of shaken, full-fat or low-fat buttermilk. The natural lactic acid in buttermilk cuts through the mayonnaise and yields a pourable, velvety consistency.
Apple Cider Vinegar: 1.5 tablespoons (22 ml). Provides a sharp, fruity acid kick that activates the natural sugars in the vegetables.
Dijon Mustard: 1 teaspoon (5 g). Adds depth, mild heat, and acts as a secondary emulsifier.
Honey or Pure Maple Syrup: 1 teaspoon (5 ml). Just enough to soften the bite of the vinegar without turning the dressing sweet.
Celery Seed: 1/2 teaspoon. Essential for authentic, nostalgic deli coleslaw aroma and flavor.
Kosher Salt: 3/4 teaspoon (adjust to taste).
Freshly Ground Black Pepper: 1/4 teaspoon.

How to Make It (Step by Step)

Making this coleslaw takes under twenty minutes of active prep time. Follow these steps for the ideal balance of crunch and sauce.

1. Wash and Prep Your Produce

Before you begin slicing, ensure your vegetables are clean. According to University of Minnesota Extension produce safety guidelines, all fresh vegetables should be rinsed thoroughly under cool, running water before peeling or cutting to prevent surface contaminants from transferring into the flesh.

2. Peel the Kohlrabi Thoroughly

The most critical step in working with kohlrabi is peeling past the tough exterior. The outer skin and fibrous underlayer will ruin the texture of a slaw if left behind. Take the time to properly peel and prepare kohlrabi by slicing off the tough top and bottom stem ends, then using a sharp chef’s knife or heavy-duty Y-peeler to strip away both the colored skin and the woody fibrous layer beneath it until you reach the translucent, pale green or white core.

3. Shred the Vegetables

You have three primary options for shredding the kohlrabi and carrots:

Mandoline (Recommended): Use a mandoline fitted with a 1/8-inch (3 mm) julienne blade. This produces elegant, uniform matchsticks that offer maximum crunch and hold up well in the fridge.
Food Processor: Fit your food processor with the medium grating disc. This is the fastest approach and works well if you are preparing large batches for a crowd.
Box Grater: Use the large holes on a standard box grater. This creates smaller, softer shreds that release slightly more liquid, making the slaw tender and quick to marry with the dressing.

Place the shredded kohlrabi, shredded carrots, and sliced scallions into a large mixing bowl.

4. Whisk the Dressing

In a medium glass bowl or measuring cup, whisk together the mayonnaise, buttermilk, apple cider vinegar, Dijon mustard, honey, celery seed, kosher salt, and black pepper until completely smooth and emulsified. Taste the dressing with a piece of shredded kohlrabi. It should taste slightly assertive on its own, as the unseasoned vegetables will temper its punch once tossed.

5. Combine and Chill

Pour about two-thirds of the dressing over the shredded vegetable mixture. Using tongs or salad spoons, toss the mixture thoroughly until every strand is lightly coated. If you prefer a saucier slaw, fold in the remaining dressing.

Cover the bowl and refrigerate the coleslaw at 38°F to 40°F (3°C to 4°C) for at least 30 minutes before serving. This brief rest allows the salt and acids to tenderize the kohlrabi matchsticks slightly while integrating the flavors. Toss once more just before transferring to a serving bowl, and garnish with fresh herbs.

Make Ahead and Storage Tips

Unlike green cabbage slaws that go soggy after a few hours, this kohlrabi coleslaw maintains its crunch for days, making it ideal for meal prep and weekend entertaining.

Refrigeration: Store leftover dressed slaw in an airtight container in the refrigerator for up to 3 to 4 days. While the dressing may loosen slightly on days three and four, a quick stir will bring the emulsion back together, and the kohlrabi will remain remarkably crisp.
Prepping Ahead: If you are cooking for an event, you can shred the kohlrabi and carrots up to 48 hours in advance. Store the dry, shredded vegetables in an airtight container lined with a damp paper towel. Whisk the dressing together in a mason jar and keep it sealed in the fridge for up to 5 days. Combine the dressing and vegetables 1 to 2 hours before your guests arrive.
Freezing: Do not freeze this slaw. The high water content in fresh kohlrabi ruptures upon freezing, and mayonnaise-buttermilk dressings split into an oily layer upon thawing.

Variations: Lightened, Vegan, and Flavor Twists

This foundational recipe adapts easily to dietary preferences and creative seasonal spins:

Lightened Greek Yogurt Version: For a tangier slaw with more protein and fewer calories, replace half of the mayonnaise (1/4 cup / 60 g) with plain, whole-milk Greek yogurt. The yogurt adds pleasant lactic acidity that harmonizes with the buttermilk.
Dairy-Free and Vegan: Swap the traditional mayonnaise for an eggless plant-based mayonnaise. Replace the dairy buttermilk with 1/4 cup (60 ml) of unsweetened soy or almond milk mixed with 1/2 teaspoon of lemon juice; let it sit for five minutes to curdle before whisking.
Apple & Fennel Crunch: Kohlrabi pairs naturally with crisp tree fruit. Replace one of the carrots with half of a crisp, tart Granny Smith or Honeycrisp apple cut into matchsticks. If you enjoy fruity, sharp variations, you might also like our vinaigrette-based apple-and-mustard kohlrabi slaw.
Smoky Chipotle Kick: Add 1/2 teaspoon of smoked paprika and 1 teaspoon of minced chipotle pepper in adobo sauce to the dressing. The smoky heat cuts through the richness and balances the sweet kohlrabi stem.
Explore More Options: If you find yourself with an abundance of garden kohlrabi, take a look at our wider index of kohlrabi salad recipes for fresh inspiration ranging from shaved carpaccios to Asian-inspired sesame salads.

What to Serve with Kohlrabi Coleslaw

Because of its crisp bite and balanced acidity, this coleslaw cuts through rich, savory, and charred foods with ease.

Barbecue Classics: Pile this slaw generously on top of slow-cooked pulled pork or smoked brisket sandwiches. The cool buttermilk dressing balances spicy rubs and rich barbecue sauces.
Fried Chicken and Fish: Serve alongside buttermilk fried chicken tenders or crisp beer-battered cod. The cooling snap of raw kohlrabi resets the palate between rich bites.
Grilled Sausages: Smoked bratwurst, kielbasa, and spicy Italian sausages pair naturally with the mustard, celery seed, and brassica notes in this recipe.
Cookout Burgers: Use this slaw as a crunchy topping for smash burgers, turkey burgers, or black bean patties instead of flat lettuce leaves.

Frequently Asked Questions

Do I need to salt and drain kohlrabi before making coleslaw?

No. Unlike green cabbage, which contains high levels of unbound water in its leaves, kohlrabi has a dense cellular structure that releases liquid slowly. Salting and draining kohlrabi beforehand is unnecessary and can strip away the vegetable’s natural crispness and subtle sweetness.

Can I use purple kohlrabi instead of green kohlrabi for this slaw?

Yes. Purple kohlrabi and green kohlrabi taste virtually identical on the inside. However, because the fibrous skin must be completely peeled away before shredding, the interior flesh of both varieties is white to pale greenish-cream. The final slaw will look the same regardless of which skin color you start with.

Can I use kohlrabi greens in this coleslaw?

Yes, provided the leaves are fresh, tender, and unblemished. Wash the greens thoroughly, slice out the tough central stems, and roll the leaves into a tight bundle to slice them into very fine ribbons (chiffonade). Toss the shredded greens directly into the bowl with the carrots and kohlrabi stems for extra color and nutrition.

Why is my coleslaw dressing too thin?

Dressing consistency can thin if the vegetables were wet when tossed. Always dry your peeled kohlrabi, carrots, and herbs thoroughly with a clean kitchen towel before shredding. If your buttermilk was very thin, you can thicken the dressing by whisking in an additional tablespoon of mayonnaise or Greek yogurt.