Peppery Kohlrabi Slaw


Nutrition Facts

Makes 6 Servings
276 Calories per serving
23 g Fat
3 g Saturated Fat
600 mg Sodium
8 g Carbs
7 g Sugars
9 g Fiber
5 g Protein



  • 2 whole kohlrabies, peeled
  • 1 head of spring greens, finely shredded
  • 2 bunches of spring onions, finely shredded
  • 1 small bunch of radishes, quartered, with leaves
  • Juice of half a lemon
  • Mayonnaise
  • Horseradish, grated
  • 2 teaspoons black pepper
  • Sea salt


Slice kohlrabi very thinly into strips. In a bowl toss kohlrabi, spring greens, spring onions, and 2 teaspoons of salt together. Set aside for 30 minutes to let salt draw out excess liquid. In a separate bowl mix mayonnaise, horseradish, and black pepper. Rinse kohlrabi mix, and dry with a clean cloth, then combine with radishes, lemon juice, and mayo dressing.


Kohlrabi, which in German means, “cabbage turnip,” is an annual vegetable whose stem and leaves can be eaten, both cooked or raw. It has a milder and sweeter taste than its sister vegetables, cabbage and broccoli.

Kohlrabi’s stem is high in Calcium, Iron, and Manganese. Together these minerals are great in strengthening bones and preventing osteoporosis.