Kohlrabi Slaw With Apple, Almonds & Cranberries

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Fresh, crunchy, and a little sweet and tangy—this kohlrabi slaw with apple, almonds and cranberries is the salad I can’t stop making. It’s light, zippy, and just so satisfying. Perfect kohlrabi recipe for when it’s in season!

This kohlrabi slaw is everything I want in a salad—crunchy, tangy, a little sweet, and honestly just plain fun to eat. The base is thinly sliced kohlrabi, carrot, and apple for a trio of fresh texture and color. Dried cranberries and red onion give it that tiny pop of sharpness and chew, and toasted almonds? Non-negotiable!

I’ve made this a few times now and learned that slicing things thin (not grating!) is key—no sogginess!

This kohlrabi salad is packed with fiber, antioxidants, and healthy fats from the olive oil dressing and almonds, and it holds up like a champ in the fridge for 24 hours. Perfect for meal prep or making ahead for dinner guests.

What You’ll Need

Here is what you’ll need for this kohlrabi slaw recipe. Find the full measurements in the recipe card below.

Kohlrabi – mild, crisp, slightly sweet. PS. You can also make this salad with white cabbage.
Carrot – adds natural sweetness and color.
Apple – I like Pink Lady or Granny Smith for tartness and crunch.
Red onion – for a little bite. You could swap in green onion if you want it milder.
Dried cranberries – finely chopped for sweet-tart little pops. Sultanas or raisins will also work.
Toasted slivered almonds – bring nutty crunch (I sometimes do sunflower seeds or hazelnuts if I’m out of almonds).
For the dressing: Lemon zest + juice bring brightness, honey (just a touch for balance), olive oil for those healthy fats and smoothness, Dijon mustard for subtle tang and depth, and salt + pepper to enhance all those flavors.
Fresh basil or parsley – optional for garnish but delicious.

How To Make Kohlrabi Slaw

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for kohlrabi slaw.

Slice kohlrabi, carrot, and apple into thin matchsticks – see pics below for reference. You can use a mandoline, otherwise practice those sharp knife skills.

Finely dice the cranberries and slice onion super thin.
Toast almonds in a dry pan until golden and fragrant. This can be done ahead of time.
Whisk together dressing ingredients in a bowl.
Toss veggies with dressing and most of the almonds.
Serve with the rest of the almonds and fresh basil or parsley on top.

Watch The Video

👩‍🍳 You might also like: my radish salad, butternut squash pomegranate salad, this sweet potato kale salad, Persian salad with pomegranate, cucumber tomato feta salad, or red cabbage coleslaw with apple parmesan.

Recipe Tips

Slice, don’t grate – trust me. Grating makes it watery and soggy.
You can also use a mandoline or a peeler to make super-thin ribbons and make it feel fancy.
Make it a meal – add grilled chicken, halloumi, or chickpeas on top.
Add-ins that work – fennel, radish, mint, or even a handful of rocket (arugula).
Want it dairy-ish? Crumble in some feta or shaved Parmesan.
Storage tips: Keeps well in the fridge for up to 24 hours. It actually gets a bit more mellow and juicy the next day—but don’t wait too long or it’ll get soggy.
Make-ahead tips: You can slice the veggies and make the dressing a few hours ahead. Just store them separately and toss right before serving. Almonds can be toasted and stored in an airtight jar for days.

Serving Suggestions

Serve it as a side with grilled meats (try it with my grilled chicken tenders or garlic Parmesan chicken skewers), salmon fish cakes or sardine fish cakes, or with vegetarian broccoli fritters.

It’s perfect next to burgers, fish sandwiches, chicken salad wraps, or tucked into a lunch bowl with some quinoa or lentils. Also great as a topping on pulled pork sandwiches!

💬 If you’ve tried this kohlrabi slaw or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Fresh, crunchy, and a little sweet and tangy—this kohlrabi slaw is the salad I can’t stop making right now. It’s light, zippy, and just so satisfying. Perfect kohlrabi recipe for when it’s in season! Find step-by-step photos and more recipe tips above.

Toast the slivered almonds in a dry skillet over medium-high heat for 1–2 minutes until golden and fragrant. Set aside.
Slice the kohlrabi, carrot, and apple into very thin matchsticks. Finely dice the cranberries and slice the red onion thin.
In a bowl, whisk together all the dressing ingredients until smooth.
Toss the slaw ingredients with the dressing and most of the almonds.
Plate and sprinkle with remaining almonds and fresh basil or parsley if using.

FAQs

Can I use a box grater instead of slicing?

You can, but I really don’t recommend it. Grating makes the veggies release too much water and turns the salad into a soggy situation.

Do I need to peel kohlrabi?

Yes, definitely peel it! The outer layer is tough and woody.

Can I make this nut-free?

Totally—try toasted pumpkin seeds or sunflower seeds for a similar crunch.

What’s the best way to slice kohlrabi thinly?

A sharp knife works if you’re patient. A mandoline or a veggie peeler makes life easier and slices more uniform.

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