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.

Kohlrabi Fries with Vegan Cheese Sauce

This was sent in by Amy Knight and looks delicious.  I imagine this would be particularly good use for the giant fall kohlrabi that will be coming out at the end of the season.

Serving Size: 2 servings


    • 2 bulbs of kohlrabi
    • Dash olive oil
    • Generous dash sea salt and black pepper
    • Dash smoke paprika
    • Dash cumin
    • Dash coriander
Vegan Cashew Cheeze Sauce
  • Makes about 1 cup
  • 1/2 cup cashews
  • 1/4 cup unsweetened non-dairy milk
  • 1/3 cup nutritional yeast
  • 1 tablespoon tamari
  • 1 tablespoon lemon juice
  • Dash garlic powder
  • Dash cumin
  • Water, as needed


To make fries:

Remove stems and trim off any woody parts from the bulb. Slice bulb into fry-ish thin sticks and toss with olive oil, spices, and sea salt. Cook for 45 minutes at 425 degrees. Flip at the 25 minute mark. Serve immediately with a dipping sauce. I like my fries crispy so if you are into soft fries they may not need the whole 45 minutes.

To make Vegan Cashew Cheeze Sauce:

Drain cashews. Blend with all the ingredients until smooth and creamy. Add water as needed to get a consistency you prefer. I start with about 2 tablespoons and go from there. Feel free to add cayenne if you want to spice it up.


Some people are asking about what to do with Kohlrabi, so here are some quick ideas:

Kohlrabi is great sliced raw for salads. It can be cooked like a potato, cut into chunks to be placed in soups

or pureed (Try it in cream of broccoli soup).

Also 1 cup of kohlrab contains:  19% of recommended, daily fibre, and 140% of

vitamin C.