Name: Kohlrabi Slaw with Apples and Hazelnuts Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1/4 cup extra-virgin olive oil or hazelnut oil; 1 tablespoon apple cider vinegar; 2 teaspoons honey; 1 teaspoon whole grain mustard; 1/2 teaspoon fine sea salt; 1 large apple, cored and cut into matchsticks; 1 medium kohlrabi, peeled and cut into matchsticks; 1/4 cup thinly sliced red onion; 1/4 cup toasted chopped hazelnuts; 1/4 cup finely chopped parsley, plus more for garnish; Freshly ground black pepper, to taste

If you’re on the lookout for a fresh, crunchy salad that’s a little bit unexpected but totally delicious, you’re going to love this Kohlrabi Slaw with Apples and Hazelnuts Recipe. It’s bright, nutty, and just dressed enough to bring out the best in each ingredient. I absolutely love how this turns out every single time — the crispness of kohlrabi paired with sweet apples and toasted hazelnuts is an absolute flavor party. Stick around and I’ll walk you through everything you need to know to make this your new favorite slaw!

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Why You’ll Love This Recipe

Crunchy & Fresh: The crisp texture of kohlrabi and apples make every bite so satisfying.
Simple Ingredients: You probably have most of these in your pantry, and the flavors just sing together.
Versatile Side: Works perfectly as a side for grilled meats, sandwiches, or as a light lunch on its own.
Easy to Make: Ready in 15 minutes, great for quick dinners or last-minute guests.

The image shows a white plate filled with a fresh salad consisting of thin, pale yellow sticks of apple with red skin edges, thin slices of purple-red onion bent softly, and scattered small whole brown hazelnuts along with some halved ones. Bright green parsley leaves are sprinkled on top, adding color contrast. A silver spoon and fork rest on the right side of the plate, partly on the salad. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Kohlrabi Slaw with Apples and Hazelnuts, crunchy healthy salad, easy vegetable slaw recipes, fresh apple kohlrabi salad, nutty summer slaw

Ingredients You’ll Need

Each ingredient here plays a special role — the kohlrabi brings a gentle peppery crunch, the apples add just the right amount of sweetness, and those hazelnuts? They’re the crunchy, buttery stars. I like to use fresh, crisp apples and make sure to toast the hazelnuts for that extra depth of flavor.

Flat lay of a large fresh green kohlrabi peeled and cut into matchsticks, a crisp red apple sliced into matchsticks, thinly sliced vibrant red onion, a small pile of toasted chopped hazelnuts, finely chopped bright green parsley, whole grain mustard dolloped on a white ceramic plate, a few whole black peppercorns scattered beside a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of amber honey, another small white bowl filled with pale apple cider vinegar, and a small white ceramic bowl of fine sea salt, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Kohlrabi Slaw with Apples and Hazelnuts, crunchy healthy salad, easy vegetable slaw recipes, fresh apple kohlrabi salad, nutty summer slaw

Extra-virgin olive oil or hazelnut oil: Hazelnut oil adds a lovely nutty note, but olive oil works great, too.
Apple cider vinegar: Adds brightness and balances sweetness perfectly.
Honey: I prefer raw honey for natural sweetness, but any honey will do.
Whole grain mustard: Gives a mild tangy depth and a little texture.
Fine sea salt: Brings out all the flavors — don’t skip!
Large apple: Choose a crisp variety like Granny Smith or Fuji, cored and cut into matchsticks.
Medium kohlrabi: Peeled and cut into matchsticks; fresh and firm is key.
Red onion: Thinly sliced for a subtle bite without overpowering sweetness.
Toasted chopped hazelnuts: Toasting intensifies their flavor — a total game-changer.
Finely chopped parsley: Adds freshness and a burst of herbal brightness; save some for garnish.
Freshly ground black pepper: To taste; it adds the perfect subtle kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Kohlrabi Slaw with Apples and Hazelnuts Recipe is. Once you get the basics down, you can totally make it your own with just a couple swaps or additions — it’s fun to experiment!

Add Some Heat: When I want a subtle spicy kick, I toss in a few thin slices of jalapeño or a pinch of cayenne.
Make It Vegan: Swap the honey for maple syrup or agave, and it’s just as tasty!
Seasonal Spin: In fall, I like adding diced pears or substituting walnuts for hazelnuts for that cozy vibe.
More Herbs: Sometimes I mix in fresh dill or mint alongside parsley for a fresh, herbaceous twist.

How to Make Kohlrabi Slaw with Apples and Hazelnuts Recipe

Step 1: Whisk Together Your Dressing

Start by whisking the extra-virgin olive oil (or hazelnut oil) with apple cider vinegar, honey, whole grain mustard, and sea salt in the bottom of a large bowl. This combo perfectly balances tang, sweetness, and richness. Don’t rush this step — whisking it well ensures the dressing emulsifies nicely, coating every bite with flavor.

Step 2: Prep Your Produce

Peel and cut your kohlrabi and apple into thin matchsticks — I find this shape makes them mingle wonderfully without being too chunky or too fine. Thinly slice the red onion so it doesn’t overpower. Toast and chop your hazelnuts roughly; toasting brings out a nuttier aroma that makes the whole salad pop.

Step 3: Toss and Season

Combine the kohlrabi, apple, onion, toasted hazelnuts, and finely chopped parsley in the bowl with the dressing. Give everything a gentle toss so all the ingredients get an even coating — you’ll find that the dressing clings just right, giving crunch and flavor in every bite. Finish with freshly ground black pepper and adjust salt if needed. Garnish with a sprinkle of parsley to brighten things up visually and taste-wise.

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Pro Tips for Making Kohlrabi Slaw with Apples and Hazelnuts Recipe

Use a Sharp Knife or Mandoline: I discovered this trick when I sliced my first kohlrabi — thin matchsticks make for the best texture and presentation.
Toast Hazelnuts Just Right: Toast them in a dry pan over medium heat until fragrant and golden, about 3-5 minutes; don’t walk away, or they’ll burn!
Dress It Last Minute: I usually prep the veggies in advance but dress just before serving to keep everything crisp and fresh.
Balance Sweetness and Tang: Taste the dressing before tossing; if it’s too sharp, add a little more honey, or if it’s too sweet, add a splash more vinegar.

How to Serve Kohlrabi Slaw with Apples and Hazelnuts Recipe

Kohlrabi Slaw with Apples and Hazelnuts Recipe - Serving

Garnishes

I like to sprinkle extra chopped parsley for that fresh, green pop right before serving. Sometimes a few whole toasted hazelnuts on top add a nice texture contrast and make it look extra special.

Side Dishes

This kohlrabi slaw pairs beautifully with grilled chicken, pork chops, or even as a crunchy topping on sandwiches and burgers. It’s also fantastic alongside a creamy grain bowl or simply served with crusty bread for a light lunch.

Creative Ways to Present

For gatherings, I’ve served this slaw layered in a clear glass trifle bowl to show off all those beautiful colors and textures. You can also serve it stuffed into crunchy endive leaves for a pretty appetizer or as part of a vibrant picnic spread.

Make Ahead and Storage

Storing Leftovers

I usually store leftover slaw in an airtight container in the fridge and find it stays fresh and crunchy for about 2 days. Because the dressing is on the lighter side, the kohlrabi holds up well without getting soggy.

Freezing

I don’t recommend freezing this slaw since the apples and kohlrabi lose their crispness after thawing. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

This slaw is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you’re pairing it with something warm, just take it out of the fridge 10-15 minutes ahead to take the chill off and let the flavors open up.

FAQs

What does kohlrabi taste like in the slaw?

Kohlrabi has a crisp texture similar to broccoli stems or a mild radish, with a slightly sweet, peppery flavor that pairs perfectly with the apples and tangy dressing in this slaw.
Can I substitute hazelnuts with another nut?

Absolutely! Toasted walnuts, pecans, or even almonds work beautifully if hazelnuts aren’t available or if you prefer a different nut flavor.
How far ahead can I prepare this slaw?

You can prep all the ingredients a few hours in advance, but I recommend tossing the salad with the dressing just before serving to maintain its crispness.
Is this slaw gluten-free or vegan?

Yes, this Kohlrabi Slaw with Apples and Hazelnuts Recipe is naturally gluten-free. To make it vegan, simply replace honey with maple syrup or agave.

Final Thoughts

This Kohlrabi Slaw with Apples and Hazelnuts Recipe is one of those dishes I find myself coming back to over and over — it’s fresh, full of texture, and just the right balance of flavors. I love sharing it because it sparks curiosity and always gets compliments. If you’re looking to brighten up your meal with something easy, healthy, and delicious, give this one a try. I’m confident it’ll become a staple in your kitchen, just like it did in mine. Happy cooking!