Kohlrabi Coleslaw with Almond Dressing

Kohlrabi Coleslaw with Almond Dressing

By Stacey Williamson

Kohlrabi, although it looks very much like a turnip, is actually a brassica vegetable and related to cabbage, broccoli and cauliflower. It is very versatile and can be eaten raw or cooked. Kohlrabi is extremely high in vitamin C and other antioxidants, so it’s perfect to enjoy raw as per this recipe.

Kohlrabi Coleslaw Salad


  • 1 kohlrabi
  • 1 small red capsicum
  • 1 small yellow capsicum
  • 1 small carrot
  • 1 stick celery
  • ¼ cucumber – seeds removed
  • ½ tomato – diced
  • ½ tsp dill – chopped
  • ½ tsp parsley – chopped


  1. Julienne or shred the kohlrabi and soak with a dash of ACV and water for 10 minutes, then strain.
  2. Julienne or shred the capsicum, carrot, celery and cucumber.
  3. Combine all ingredients, fold through almond dressing, top with some extra chopped herbs and serve.

NOTE – You could grate the vegetables, but the salad won’t stay crisp for long, which is still perfectly fine, just up to your personal preference.

Almond Dressing


  • 1 cup almonds – soaked in water for at least 1 hour and then drained, discard soaking water.
  • ¼ tsp dried onion flakes
  • ¼ tsp dried garlic granules
  • 1 tsp savoury yeast flakes
  • Juice of 1 lime or lemon
  • 1 Tbsp olive oil (optional)
  • 1 cup water (approximately)

Place all ingredients into a high-speed blender and blend for 1 minute or until consistency is creamy. Adjust water content to get preferred consistency.

This dressing is a great substitute for mayonnaise.