Photo: Randy Mayor; Styling: Claire Spollen 
Hands-on Time
14 Mins
Total Time
1 Hour 14 Mins
Yield
Serves 6 (serving size: about 2/3 cup)

Crunchy kohlrabi is ideal for simple slaws because it stays crisp long after it's dressed. Fennel seeds add a lovely licorice note to the dish. A tablespoon of chopped fresh tarragon would be a good substitute.

How to Make It

Step 1

Combine first 7 ingredients in a medium bowl, stirring with a whisk.

Step 2

Cut kohlrabi into 1/8-inch-thick slices. Cut each slice into thin slices to make about 5 cups julienne-cut kohlrabi. Add kohlrabi, parsley, and onions to mayonnaise mixture; toss to coat. Refrigerate at least 1 hour.

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Ratings & Reviews

A great alternative slaw...

detailaddict
June 05, 2015
This was my first time using kohlrabi, and this was the perfect recipe for it.  I was leery, but the mustard and vinegar worked so well and payed on the pepperiness of the kohlrabi.  I didn't have parsley, so used dill.  I served with sloppy joe and everyone enjoyed.

An addictive slaw...

franMc
May 25, 2015
I also found this to be quite tasty, even without the refrigeration step.  I love broccoli slaw so this looked to be a close cousin, and I wasn't disappointed.  With the crunch of the kohlrabi it's as much about texture as flavor, and I agree that the fennel seeds add an interesting twist (perhaps the equivalent to celery seed in cabbage slaw?) - although next time I may try the tarragon as suggested.  Like the other reviewer I also used green kohlrabi, and as I didn't have brown mustard either I used Dijon.  I served this with grilled stuffed chicken breasts and roasted red potatoes.  

Wonderful

EllenDeller
May 15, 2015
This is one of the most delicious salads I've ever tasted.  My farmer's market didn't have "red" kohlrabi, so I used the green & white variety with no problems.  Be sure to julienne the slices thinly and do let the salad sit for at least a half hour.  The dressing is fantastic--don't be afraid of all the fennel seed. It's a crucial flavor component and it mellows as the salad sits.  I did use a creole brown mustard, which has a slightly more peppery taste than a plain brown. This is so delicious!  Served with the Cooking Light Jamaican-spiced chicken thighs and baked sweet potatoes.