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A plate of Vegan Kohlrabi Slaw, topped with chives, served on a light blue plate on top of cream napkins
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Vegan Kohlrabi Coleslaw

My crisp and creamy Vegan Kohlrabi Coleslaw is made with cabbage, carrot, and a tangy dairy-free yogurt dressing.
Prep Time15 minutes
Chill time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: carrot, chives, dijon mustard, kohlrabi, lemon, red cabbage, vegan yogurt, white cabbage, white onion
Servings: 4 people
Calories: 107.77kcal

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.

Nutrition

Calories: 107.77kcal | Carbohydrates: 23.19g | Protein: 4.95g | Fat: 1.07g | Saturated Fat: 0.16g | Polyunsaturated Fat: 0.18g | Monounsaturated Fat: 0.14g | Sodium: 112.75mg | Potassium: 665.71mg | Fiber: 7.4g | Sugar: 11.85g | Vitamin A: 3911.48IU | Vitamin C: 134.4mg | Calcium: 155.23mg | Iron: 1.69mg