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 looking for a fresh, crunchy, and slightly sweet side that totally elevates any meal, you’ve got to try this Kohlrabi Slaw with Apples and Hazelnuts Recipe. It’s one of those salads that feels so simple but delivers on huge flavor and texture, which I absolutely love. When I first made this slaw, I was amazed at how the sharpness of kohlrabi and sweetness of apple paired with the toasted hazelnuts created such a satisfying bite. Trust me, keep reading because this recipe is fan-freaking-tastic and I’m sharing everything you need to nail it every time!

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Why You’ll Love This Recipe

Bright, Fresh Flavors: The mix of tart apple, crunchy kohlrabi, and nutty hazelnuts creates an irresistible flavor harmony.
Super Easy to Put Together: No fancy equipment or long prep—just chop, whisk, and toss.
Perfect Texture Combo: Crisp slaw with crunchy nuts and a creamy, tangy dressing balances every bite.
Versatile Side Dish: Pairs beautifully with grilled meats, sandwiches, or as a light snack on its own.

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, healthy kohlrabi slaw, crunchy fruit and nut salad, fresh vegetable slaw recipes, easy side salads

Ingredients You’ll Need

This Kohlrabi Slaw with Apples and Hazelnuts Recipe uses simple ingredients that you can easily find at the store or maybe even in your fridge. The magic here lies in the quality of your produce and how everything combines—especially the crunchy texture contrasts and the tangy-sweet dressing that brings it all to life.

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, healthy kohlrabi slaw, crunchy fruit and nut salad, fresh vegetable slaw recipes, easy side salads

Extra-virgin olive oil or hazelnut oil: I prefer hazelnut oil for extra richness, but olive oil works well too.
Apple cider vinegar: Gives the slaw a bright, tangy kick—don’t substitute with something too harsh.
Honey: Balances the tartness with a natural sweetness; adjust to your taste.
Whole grain mustard: Adds a subtle sharpness and nice depth to the dressing.
Fine sea salt: Essential for bringing out the flavors—season carefully.
Large apple: I like a crisp, tart variety like Granny Smith for a nice contrast.
Medium kohlrabi: Peel well and slice thinly for the best texture; avoid woody or overly big bulbs.
Red onion: Use thin slices for a mild onion flavor without overpowering the salad.
Toasted chopped hazelnuts: This is the crunch powerhouse—toast them lightly to bring out the flavor.
Finely chopped parsley: Adds fresh color and brighten the whole slaw.
Freshly ground black pepper: Just a few twists finish it off with subtle heat.

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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—you can easily swap ingredients to fit your mood or dietary needs. Feel free to make it your own by adding your favorite veggies or nuts.

Nut-Free Version: I once made this with roasted pumpkin seeds instead of hazelnuts for a nut-free option; still got that satisfying crunch!
Spicy Kick: Adding a pinch of cayenne or a dash of hot sauce to the dressing gives it a fun, unexpected zing.
Herb Swap: Cilantro or mint can replace parsley if you want a fresh twist—try it and see what you like best!
Make it Creamy: Stir in a spoonful of Greek yogurt or mayo to the dressing for a richer slaw that’s perfect for sandwiches.

How to Make Kohlrabi Slaw with Apples and Hazelnuts Recipe

Step 1: Whisk the Dressing

Start by whisking together the oil, apple cider vinegar, honey, whole grain mustard, and salt right in the bottom of a large bowl. I like using a whisk to really combine everything smoothly. This dressing is where the magic begins—it should be balanced between tangy and sweet with a little mustard bite. Taste it and adjust the honey or vinegar if you feel like it needs a bit more zing or sweetness before adding the veggies.

Step 2: Prepare Your Veggies and Nuts

Peel the kohlrabi thoroughly—you don’t want any tough skin hanging around—and then slice it into matchsticks about the same size as your apple sticks. Keeping the pieces similar size helps the slaw feel balanced. Thinly slice your red onion so it melds into the mix without overpowering. Toast your hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop coarsely. Toasting them really brings out their nutty flavor, trust me on this one.

Step 3: Toss and Season

Now add the apple matchsticks, kohlrabi, red onion, hazelnuts, and chopped parsley into the bowl with your dressing. Give everything a good toss so every bite is coated in that tangy, lightly sweet dressing. Season with extra salt and freshly ground black pepper to your liking. Garnish with more parsley for a pop of color and freshness before serving.

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Pro Tips for Making Kohlrabi Slaw with Apples and Hazelnuts Recipe

Peeling Kohlrabi Thoroughly: I’ve learned that peeling well avoids any bitterness and makes the texture nice and tender-crisp.
Toast Hazelnuts Just Right: Don’t walk away! Hazelnuts can burn fast; watch for the aroma and light golden color.
Uniform Cutting: Cutting apple and kohlrabi into similar-sized matchsticks ensures every forkful is balanced and beautiful.
Serve Fresh: I found it tastes best when served within a few hours, so don’t dress it too early or the veggies get soggy.

How to Serve Kohlrabi Slaw with Apples and Hazelnuts Recipe

Kohlrabi Slaw with Apples and Hazelnuts Recipe - Serving

Garnishes

I almost always finish this slaw with a sprinkle of chopped fresh parsley for color and a little extra toasted hazelnuts on top for crunch. Sometimes, when I’m feeling fancy, I add a few microgreens — they add a delicate freshness and beauty that makes this simple dish pop on the table.

Side Dishes

This slaw pairs perfectly alongside grilled chicken, pork chops, or even a veggie burger. I’ve also served it with my favorite roasted sweet potatoes or alongside a hearty grain bowl for a light lunch. Basically, it complements dishes that benefit from a crisp, fresh contrast.

Creative Ways to Present

For dinner parties, I love serving this slaw in individual glass jars or colorful bowls for a pretty presentation. You could also spoon it onto leafy greens or use it as a crunchy topping on tacos or flatbreads for an unexpected twist that guests rave about.

Make Ahead and Storage

Storing Leftovers

I keep leftover slaw in an airtight container in the fridge and find it stays crisp for about 1-2 days. The flavors actually deepen after resting, but if it sits too long the apple and kohlrabi soften, so I always highly recommend enjoying it fresh for the best crunch.

Freezing

This slaw doesn’t freeze well because the crisp texture of kohlrabi and apple breaks down when thawed. I’d suggest making it fresh or eating leftovers within a day or two instead.

Reheating

Since this slaw is best served cold or at room temperature, I don’t recommend reheating. Just let it sit out for 10-15 minutes if you want it less chilled before serving again.

FAQs

Can I substitute kohlrabi with another vegetable?

Absolutely! If you can’t find kohlrabi, thinly sliced cabbage or jicama also offer a nice crunch and mild flavor that works well in this slaw.
What type of apple works best for this slaw?

I recommend tart and crisp apples like Granny Smith or Honeycrisp for a refreshing balance against the savory dressing and nuts.
How far ahead can I make this slaw?

It’s best made the same day you plan to serve it—ideally within a few hours—to keep all the fresh textures and flavors vibrant.
Can I make this recipe vegan?

Yes! Just replace the honey with maple syrup or agave nectar to keep the dressing naturally sweet and vegan-friendly.

Final Thoughts

This Kohlrabi Slaw with Apples and Hazelnuts Recipe has become a favorite in my kitchen because it’s that rare salad that’s easy, different, and totally crave-worthy. I hope you’ll give it a whirl next time you want something light but exciting on your plate. Once you taste that perfect crunchy-sweet combo with the nutty warmth of hazelnuts, I promise you’ll be hooked too—my family certainly goes crazy for it. So grab your peeling knife and toast those hazelnuts, because this recipe is ready to impress!