My crisp and creamy Vegan Kohlrabi Coleslaw is made with cabbage, carrot, and a tangy dairy-free yogurt dressing. It's a healthy, easy plant-based side dish perfect for any meal. Get the recipe below.
If you’re looking for a fresh twist on classic coleslaw, this Vegan Kohlrabi Coleslaw is a must-try. Packed with crunchy vegetables and coated in a light, creamy dairy-free dressing, it’s the perfect side dish for barbecues, picnics, or quick weekday meals.
Kohlrabi brings a mild, slightly sweet flavour that is somewhere between cabbage and broccoli stem, which pairs beautifully with crisp red and white cabbage, carrots, and a tangy vegan yogurt dressing. Not only is this slaw vibrant and delicious, but it’s also loaded with nutrients, making it a healthy, plant-based alternative to traditional coleslaw.
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Ingredients
For the slaw:
- Kohlrabi
- Red cabbage
- White cabbage
- Carrot
- White onion
For the dressing:
- Vegan yogurt (unsweetened)
- Lemon juice
- Dijon mustard
- Salt and black pepper, to taste
- Chives
Step-by-step instructions
There are just 4 simple steps between you and this delicious Vegan Kohlrabi Coleslaw
- Step 1: Peel the kohlrabi and grate it using a box grater or food processor. Finely shred the red and white cabbage, grate the carrot, and thinly slice the onion.
- Step 2: In a bowl, whisk together the vegan yogurt, lemon juice and Dijon mustard until smooth.
- Step 3: Add the dressing to the vegetables and toss to combine. Adjust the acidity with extra lemon juice if needed and season with salt and pepper.
- Step 4: Serve with a sprinkling of chopped chives.
Hint: Lightly salt the shredded cabbage and kohlrabi, let it sit for 10 minutes, then squeeze out excess moisture. This keeps your coleslaw crisp and prevents a watery dressing.
Substitutions
Make some of these substitutions when you're struggling to get hold of all the right ingredients:
- Vegan yogurt: Use vegan mayo for a richer, creamier texture
- Kohlrabi: Substitute with broccoli stems or extra cabbage
- Dijon mustard: Use wholegrain mustard for extra texture
Variations
Want to put a twist on this recipe? Try one of these variations:
- Spicy kick: Add a pinch of chilli flakes or a dash of hot sauce
- Asian-inspired: Replace lemon juice with rice vinegar and add sesame oil
- Herby slaw: Mix in fresh dill and parsley
- Crunchy boost: Add sunflower seeds or chopped nuts
Equipment
- Sharp knife
- Cutting board
- Box grater or food processor
- Large mixing bowl
- Whisk
Storage
Store your Vegan Kohlrabi Coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving, as the dressing may settle at the bottom. For the best texture, enjoy within 24 hours.
Top tip
For maximum crunch and flavour, slice all vegetables as finely and evenly as possible. This ensures every bite is perfectly balanced and well coated in dressing.
Frequently asked questions
Kohlrabi has a mild. slightly sweet flavour similar to cabbage and broccoli stems.
Yes! It actually helps to let it rest for a few hours in the fridge so the flavours can meld together.
No. Freezing is not recommended as the vegetables will lose their crunch and become watery.
Salt and drain the vegetables before mixing and avoid overdressing.
The recipe
Vegan Kohlrabi Coleslaw
Ingredients
- 1 kohlrabi grated
- 0.5 red cabbage shredded
- 0.5 white cabbage shredded
- 1 carrot grated
- ½ white onion sliced
- 125 g vegan yogurt
- 2 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoon chives finely chopped
- Salt and pepper
Instructions
- Peel the kohlrabi and grate it using a box grater or food processor. Finely shred the red and white cabbage, grate the carrot, and thinly slice the onion.
- In a large bowl, whisk together the vegan yogurt, lemon juice and Dijon mustard until smooth.
- Add salt and pepper to taste. Adjust acidity with extra lemon juice if needed.
- Add all the prepared vegetables to the bowl and toss well until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavours to develop.
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