Kohlrabi, Broccoli and Carrot Coleslaw

Kohlrabi seems to be one of those vegetables everyone is always asking me, "What can I do with my CSA kohlrabi?" Well, look no further. This 'slaw is crunchy, a bit tangy and keeps for a few days in the fridge. So, next time you find yourself with some Kohlrabi and need a side for your summer BBQ or just something to keep on hand for a few days for sides or lunches quickly whip them up.

4-6 People

15 Minutes

60 Minutes

For the Dressing

  • 40g Sweet onion

    1/4 small

  • 2 Tbsp Fresh dill


  • 3 Tbsp Lemon juice
  • 2 1/2 tsp Dijon Mustard
  • 2 1/2 Tbsp Grapeseed oil
  • 1/4 Cup 0% plain Greek yogurt
  • 1 1/2 Tbsp Rice vinegar
  • To taste Salt & Pepper

For the Coleslaw

  • 350g Kohlrabi

    1 small (3 cups)

  • 150g Broccoli Stem

    1 cup

  • 50g Carrots

    1 small

  • 1/2 cup cooked Quinoa
  • 1/3 cup Feta
  • 1 (7 grams) Serrano

    Diced fine, optional


  1. Shred the kohlrabi and broccoli in a food processor. Place shredded vegetables in a fine mesh strainer and sprinkle with roughly a teaspoon of sea salt turning the vegetables to cover. Place the strainer over a bowl and let sit for roughly 45 minutes.
  2. Cook Quinoa according to package directions and let cool in a large serving bowl or mixing bowl.
  3. Dice the Serrano pepper. Then, cut the carrots in matchsticks. Add the pepper, onion and carrots to the large bowl.
  4. In a dressing shaker mix together the dill, sweet onion, lemon juice, Dijon mustard, grape seed oil, yogurt, rice vinegar, salt, and pepper.
  5. After waiting the 45 minutes squeeze the kohlrabi and broccoli aggressively to remove excess water. Once the vegetables are no longer dripping water when squeezed add them to the large bowl.
  6. Pour the dressing over the vegetables, start with roughly 1/3 of the dressing and add splashes until you are satisfied.
  7. Top with feta cheese and serve immediately or store in the fridge for up to five days.