Red Cabbage and Kohlrabi Slaw

Red Cabbage and Kohlrabi Slaw

Who says you need mayo to make a good slaw? Crisp, refreshing and packed with nutrients, this slaw is substantial enough to be its own meal, or used as a side next to the protein of your choice.

The citrus dressing doubles as a marinade for chicken. It’s ridiculous. You should try it, even if you don’t make the slaw. But seriously, make the slaw.

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Red Cabbage and Kohlrabi Slaw

Red Cabbage and Kohlrabi Slaw

  • Author: Fresh. Out.
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


Crunchy Red Cabbage and Kohlrabi Slaw with a bright citrus dressing.



For the Salad

  • 3 kohlrabi bulbs, peeled and cut into matchsticks
  • 1 large carrot, shaved
  • 1/2 small head red cabbage, shredded
  • 1/2 cup chopped fresh cilantro
  • 3 green onions, sliced thin
  • Pinch of ground black pepper
  • Pinch of salt

For the Dressing

  • 1/3 cup extra-virgin olive oil
  • Juice of one orange
  • Juice of one lemon
  • Juice of one lime
  • 1 tbsp rice vinegar
  • 2 tbsp monk fruit sweetener or stevia sweetener, to taste
  • 1/8 tsp garlic powder
  • Pinch to 1/8 tsp cayenne pepper, to taste


For the Salad

  1. Shred half a small head of red cabbage. Rinse, spin and set aside.
  2. Clean and thinly slice green onions and set aside.
  3. Rinse and chop cilantro, then measure half a cup. Set aside.
  4. Rinse the kohlrabi and keep stems attached. This will give you something to hold onto while peeling, until you get to the very top. The skin is thick and may take a couple of passes with a peeler. Cut the root end of the bulb off. Peel as high up as you can get to the stems, then cut the stems off and finish peeling the top.
  5. Cut the kohlrabi bulb in half (top to bottom), and then into 1/4″ slices long ways. Next, cut 1/4″ slices short ways to form matchsticks.
  6. Use a vegetable peeler to shave the carrot.
  7. Alternately, be lazy and shred the peeled bulbs and carrot. We won’t judge.
  8. Place vegetables in a large bowl. Sprinkle with pinches of ground black pepper and salt, then toss.

For the Dressing

  1. In a small bowl or bullet blender, add orange juice, lemon juice, lime juice, rice vinegar, olive oil, monk fruit or stevia sweetener, garlic powder, and cayenne pepper (start with a pinch and add more to taste). Mix well and refrigerate until ready to serve.

Putting it Together

  1. Plate and serve with dressing on the side unless it will be eaten all at once. Makes 4-6 servings as salads or sides, respectively.

Keywords: citrus slaw, red cabbage, kohlrabi, vegan

Like the dressing? Combine dressing ingredients in a small mason jar and keep in fridge up to week. Great with a generous pinch of dried cilantro for other salads or as a marinade.


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