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Spiralized Kohlrabi Slaw with Lemon Vinaigrette

Spiralized kohlrabi makes a surprisingly solid slaw, and its mild flavor lets this beautiful homemade lemon vinaigrette shine.
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine American


Lemon Vinaigrette

  • 2 tablespoon plus 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • 2 teaspoon mayo
  • 2 teaspoon Dijon mustard
  • 6 tablespoon canola oil
  • ¼ teaspoon granulated sugar
  • ¼-1/2 teaspoon cayenne pepper to taste
  • ½ teaspoon cumin
  • ¼-1/2 teaspoon black pepper to taste
  • ¼-1/2 teaspoon salt to taste

Kohlrabi Slaw

  • 2 kohlrabi
  • 2 medium carrots
  • 10 basil leaves


Lemon Vinaigrette

  • Add all ingredients except for the canola oil to a bowl and whisk to combine.
  • Slowly drizzle in the canola oil, whisking constantly, until well combined.
  • Refrigerate until ready for use.

Spiralized Kohlrabi Slaw

  • Remove the tough outer skin of the kohlrabi with a vegetable peeler and discard.
  • Spiralize into noodles with a spiralizer. Or cut into matchsticks if you don’t have a spiralizer.
  • Peel off the outer layer of the carrots with a vegetable peeler and discard. Continue peeling into thin strips until you whittle the carrot down.
  • Chiffonade the basil leaves (or use an herb scissors to cut into even strips).
  • Add the spiralized kohlrabi and carrot strips to a bowl, followed by a generous drizzle of the lemon vinaigrette.
  • Stir until well coated. Keep adding vinaigrette until you are satisfied with the amount. Refrigerate kohlrabi slaw for 4 hours before serving for the best results. Save any leftover vinaigrette for another use.
  • Stir right before serving and top with basil to garnish.
Keyword kohlrabi, lemon vinaigrette, sprialized kohlrabi
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