Thai-Style Coleslaw with Kohlrabi

Thai-Style Kohlrabi Coleslaw

This super healthy summer kohlrabi coleslaw salad is paired with tangy apple, pointed cabbage, carrots and green onion and tossed together in an Asian-inspired dressing.
Course Salad
Category Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Autor elle


For the salad:

  • 1 handful shredded pointed cabbage, about half a small cabbage
  • 1 carrot, thinly sliced and cut into matchsticks (or shredded - this is quicker)
  • 4 green onions, green part only, cut into thin strips about 2-3 cm long
  • 2 small kohlrabi, peeled and thinly sliced using a mandoline, and then cut into matchsticks
  • 1 Braeburn apple, peeled, then thinly sliced on all four sides using a mandoline, core discarded, and then cut into matchsticks
  • toasted sesame seeds, as garnish

For the dressing:

  • fresh squeezed juice of 1 lemon (about 4 tablespoons)
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon soya sauce
  • 1/2 teaspoon palm sugar (alternatively use organic raw cane sugar Mascobado)
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 fresh red chili, seeded and finely chopped
  • 2 tablespoons chopped fresh mint


  1. Mix the cabbage, carrot, green onion, kohlrabi and apple together in a large bowl.
  2. In a small bowl, whisk together the dressing ingredients.
  3. Pour the dressing over the salad and toss lightly until coated. Garnish with toasted sesame seeds and serve. Enjoy!