Creamy Kohlrabi Slaw with Blue Cheese
by Katie Webster
November 26, 2013 (updated 2/17/23) Jump To Recipe
I can’t wait for you to try this gourmet coleslaw recipe! Our creamy kohlrabi and fennel slaw has the additional crunch of toasted walnuts and a sharp kick of blue cheese added to it. It is a delicious winter salad to pair with chicken, fish, beef or pork.
Why We Love This Recipe For Creamy Kohlrabi Fennel Slaw
This creamy kohlrabi slaw makes for a really nice wintery or holiday side dish. It comes together in almost no time at all and only requires a handful of ingredients.
I pair it with roast pork or beef and it’s delicious. In retrospect, I could have fancied this slaw up a bit more with some Italian parsley, but I just love the creamy white simplicity of it this way, and the surprising pop of the blue cheese when you crunch into it.
Recipe Highlights
- It only takes 20 minutes to make!
- It yields 8 cups which means it’s perfect for larger crowds
- It’s a very versatile side dish and pairs well with lots of different mains.
- Kohlrabi is a great winter storing crop that you can buy at your local farm, farmers’ market or well-stocked supermarket.
Key Ingredients to Make This Recipe
- Low-Fat Plain Greek Yogurt: Use reduced fat or full fat instead if you’d like
- Kohlrabi & Fennel: Kohlrabi is a turnip-like vegetable that reminds me of broccoli stems in terms of their taste and texture. It tastes great paired with fennel which has a slight anise flavor.
- Walnuts: Buy pre-toasted walnuts or toast them yourself for a more nutty flavor.
- Blue Cheese: Goat cheese or feta are other cheese alternatives you could use if you don’t like the taste of blue cheese.
- Shallot
- Kitchen Staples: Mayonnaise, apple cider vinegar, salt and ground black pepper
How to Make This Creamy Kohlrabi Slaw
Whisk together the Greek yogurt and mayonnaise in a large bowl. Add the shallot, vinegar, salt and pepper and whisk to combine. Add the fennel, kohlrabi, walnuts and blue cheese and stir until evenly coated.
FAQs and Expert Tips
Shred or cut it into really fine julienne strips with a mandolin or spiralizer. If you don’t have one, a box grater would probably do just great. If you have the patience, you could also cut it into thin strips with a knife.
This creamy kohlrabi slaw is best made within 8 hours of serving, otherwise, it can get too soggy. Assemble it, cover with plastic wrap and store in the fridge until ready to serve. If you want to make it the day before, simply assemble the slaw without the dressing. Make the dressing separately and pour over the slaw before serving.
Store any leftovers in an airtight container in the fridge for up to 2 days. Note that as mentioned above, it’s best eaten within 8 hours as it can get soggy.
Additional Kohlrabi Recipes to Try
- This Kohlrabi Bistro Salad is made with bacon, eggs, and a delicious dressing. What more could you want?
- Radishes, jalapenos, bell pepper and cilantro take this Kohlrabi Slaw to the next level.
- I love this Simple Kohlrabi with Pistachios and Sage as an easy side dish.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Creamy Kohlrabi Slaw with Blue Cheese
- Total Time: 20 minutes
- Yield: 8 cups 1x
Description
I can’t wait for you to try this gourmet coleslaw recipe! Our creamy kohlrabi and fennel slaw has the additional crunch of toasted walnuts and a sharp kick of blue cheese added to it. It is a delicious winter salad to pair with chicken, fish, beef or pork.
Ingredients
- 1/2 cup low-fat plain Greek yogurt
- 3 tablespoons mayonnaise
- 1/2 shallot, minced
- 2 teaspoons cider vinegar
- 3/4 teaspoon salt
- freshly ground pepper to taste
- 1 fennel bulb, cored and julienne cut
- 6 cups finely shredded or julienne peeled kohlrabi
- 1/2 cup toasted walnuts
- 1/4 cup crumbled blue cheese
Instructions
- Whisk Greek yogurt with mayonnaise in a large bowl. Add shallot, vinegar, salt and pepper and whisk to combine. Add fennel, kohlrabi, walnuts and blue cheese and stir to coat.
Notes
Make-Ahead: This creamy kohlrabi slaw is best made within 8 hours of serving, otherwise, it can get too soggy. Assemble it, cover with plastic wrap and store in the fridge until ready to serve. If you want to make it the day before, simply assemble the slaw without the dressing. Make the dressing separately and pour over the slaw before serving.
- Prep Time: 20 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 0 g
- Sodium: 128 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Blue cheese and walnuts = LOVE! Never cooked with kohlrabi before but I’m going to pin this for future use.:)
Wow, I’ve never even heard of kohlrabi! This dish looks so creative and it has many of my favorite ingredients, so now I definitely want to give this stuff a try! 🙂
Kohlrabi grows gangbusters here in Vermont, and it stores really well, so local CSAs are huge fans of it. The ones we have been seeing this year are so huge! I hope you like it Ari.