Kholrabi Slaw with Lemon Cashew Mayonnaise

Here’s another kohlrabi recipe.  This one and the last one came from:

There’s lots about kohlrabi on this website, so it’s worth looking at if you don’t know what kohlrabi is.

Serving Size: 3 servings


    • 1/2 cup shredded carrot (peeler)
    • 1 cup broccoli stems peeled and shredded (microplane)
    • 1 cup kohlrabi shredded (microplane)
    • 1 cup thinly sliced bok choy stems
    • 3 tablespoons Lemon Cashew Mayonnaise
    • Sea salt and black pepper, to taste
Lemon Cashew Mayonnaise
  • 1/2 cup cashews, soaked 1-2 hours
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice


Drain cashews and blend them with the mayo ingredients in a magic bullet or blender until well combined. Blend until smooth and creamy, add a touch of water if needed. Season to taste.

Combined all the coleslaw ingredients in a medium bowl until well combined. Season to taste.

This Post Has One Comment


    Hi Jonathan

    I just roasted my kohlrabi – plain and simple – with a little oil and salt, in a 450 degree oven. It was delicious!


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