If you’re craving a fresh, crunchy salad that’s bursting with flavor and a little unexpected, this Kohlrabi Slaw with Apples and Hazelnuts Recipe is exactly what you need. I absolutely love how the crisp kohlrabi pairs with sweet apples and the nutty crunch of toasted hazelnuts—it’s one of those slaws that feels bright, satisfying, and perfect for any season. Whether you want a simple side or a light lunch, this slaw never disappoints and is super easy to throw together.

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Why You’ll Love This Recipe

Crunchy and Refreshing: The crispness of kohlrabi and apples keeps this slaw lively and texturally exciting.
Easy, No Fuss Prep: You can whip this together in 15 minutes—perfect for busy days or last-minute guests.
Nutty, Sweet Flavor Combo: Toasted hazelnuts add a wonderful depth that balances the apple’s sweetness and tangy dressing.
Versatile Side Dish: This slaw pairs beautifully with everything from grilled meats to sandwiches or just as a light snack.

The image shows a white plate filled with a fresh salad consisting of thin, pale yellow sticks of apple with red skin edges, thin slices of purple-red onion bent softly, and scattered small whole brown hazelnuts along with some halved ones. Bright green parsley leaves are sprinkled on top, adding color contrast. A silver spoon and fork rest on the right side of the plate, partly on the salad. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Kohlrabi Slaw with Apples and Hazelnuts, healthy kohlrabi slaw, crunchy apple slaw, easy vegetable side dish, fall party salads

Ingredients You’ll Need

This Kohlrabi Slaw with Apples and Hazelnuts Recipe combines simple, fresh ingredients that harmonize beautifully. When shopping, look for firm kohlrabi and crisp apples to get that ideal crunch and flavor balance.

Flat lay of a large fresh green kohlrabi peeled and cut into matchsticks, a crisp red apple sliced into matchsticks, thinly sliced vibrant red onion, a small pile of toasted chopped hazelnuts, finely chopped bright green parsley, whole grain mustard dolloped on a white ceramic plate, a few whole black peppercorns scattered beside a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of amber honey, another small white bowl filled with pale apple cider vinegar, and a small white ceramic bowl of fine sea salt, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Kohlrabi Slaw with Apples and Hazelnuts, healthy kohlrabi slaw, crunchy apple slaw, easy vegetable side dish, fall party salads

Extra-virgin olive oil or hazelnut oil: I sometimes use hazelnut oil for an extra nutty note, but olive oil works great as well.
Apple cider vinegar: Adds the perfect tang to brighten the dressing without overpowering the slaw.
Honey: Just a touch to balance the acidity and add natural sweetness.
Whole grain mustard: Gives the dressing a subtle kick and lovely texture.
Fine sea salt: Enhances all the flavors evenly.
Large apple: Choose a crisp variety like Honeycrisp or Granny Smith for tartness to contrast the sweetness.
Medium kohlrabi: Peel it carefully—its mild peppery flavor is the star of this slaw.
Red onion: Thin slices add a gentle sharpness and color contrast.
Toasted chopped hazelnuts: Toasting brings out their rich aroma and crunch—don’t skip this step!
Finely chopped parsley: Fresh parsley brightens the dish and adds a pop of green.
Freshly ground black pepper: A final hit of spice to balance the flavors perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Kohlrabi Slaw with Apples and Hazelnuts Recipe is its flexibility—you can easily tweak it to fit your mood or pantry. I often mix things up depending on the season or what I have on hand.

Add dried cranberries or raisins: These introduce a touch of chewiness and extra sweetness, perfect for a fall-inspired version.
Swap parsley for fresh dill or mint: I tried dill once, and it added a lovely herbaceous twist that brightened the dish beautifully.
Use toasted walnuts or pecans: If you don’t have hazelnuts, walnuts or pecans provide a great nutty crunch as well.
Make it vegan: Simply replace honey with maple syrup—still delicious, just a slightly different sweetness.

How to Make Kohlrabi Slaw with Apples and Hazelnuts Recipe

Step 1: Whisk the Dressing

Start by mixing your oil, apple cider vinegar, honey, whole grain mustard, and sea salt in the bottom of a large bowl. I like to use a whisk to really emulsify the dressing—it comes together quickly, and this step makes sure every bite is perfectly coated.

Step 2: Prep Your Veggies and Fruit

Peel the kohlrabi and slice it into thin matchsticks—this keeps the texture crisp but easy to eat. Do the same with your apple and slice the red onion thinly. Whenever I prep apples, I toss them in a tiny bit of lemon juice if I’m not serving immediately to prevent browning—it’s an old trick I picked up that really helps keep the color bright.

Step 3: Toast the Hazelnuts

Don’t underestimate this step! Toasting hazelnuts in a dry pan for about 5 minutes until fragrant adds a whole new layer of flavor. Keep stirring so they don’t burn. Once cool, chop them roughly for the best texture contrast in your slaw.

Step 4: Toss Everything Together

Now, add your apple, kohlrabi, red onion, toasted hazelnuts, and parsley to the bowl with the dressing. Toss gently but thoroughly. Taste and adjust salt and pepper as needed. If you’re making this ahead, you’ll want to toss everything right before serving to keep that perfect crunch.

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Pro Tips for Making Kohlrabi Slaw with Apples and Hazelnuts Recipe

Peeling Kohlrabi: Use a vegetable peeler or small knife to carefully remove the tough outer layer—don’t skip this or the slaw won’t be as tender.
Matchstick Cutting: Cutting fruit and veggies into matchsticks ensures even texture and balance in every bite.
Toast Nuts Just Before Use: Freshly toasted hazelnuts pack more flavor; toast only what you need for the best crunch.
Adjust Dressing to Taste: I always start with the recipe amounts, then tweak sweetness or tang depending on my apple’s tartness.

How to Serve Kohlrabi Slaw with Apples and Hazelnuts Recipe

Kohlrabi Slaw with Apples and Hazelnuts Recipe - Serving

Garnishes

I usually scatter a few extra chopped hazelnuts and a sprinkle of fresh parsley on top right before serving. If I want a little pop of color, a few thin apple slices or even microgreens work beautifully. These little touches lift the dish and make it feel special.

Side Dishes

This Kohlrabi Slaw with Apples and Hazelnuts Recipe pairs wonderfully alongside grilled chicken or fish—its crispness cuts through richness nicely. I’ve also served it with roasted pork or added it to sandwiches for an unexpected crunch and fresh flavor burst.

Creative Ways to Present

For holiday gatherings or brunches, I like to serve this slaw in individual mason jars or small clear glasses layered with a bit of creamy goat cheese at the bottom—looks impressive and makes for elegant plating. You can also pile it onto leafy greens as a vibrant salad starter.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare, by the way), store the slaw in an airtight container in the fridge. It’s best enjoyed within 1-2 days because the apples and kohlrabi can soften over time. I’ve learned that giving it a quick toss before serving helps bring back some freshness.

Freezing

This slaw doesn’t freeze well because the apples and kohlrabi will lose their crunch and become watery. I’d recommend making it fresh or storing it in the fridge instead for best results.

Reheating

You really don’t want to reheat this slaw—its charm comes from the crisp, cool texture. If you want to enjoy the flavors after some time, I like serving leftovers cold or at room temperature, just giving it a fresh toss and maybe a splash of vinegar to brighten it back up.

FAQs

Can I use other nuts instead of hazelnuts in this slaw?

Absolutely! While hazelnuts add a unique, toasty flavor, walnuts, pecans, or even almonds can work just as well. Just toast them lightly to bring out their oils and crunch.
How do I keep the apples from browning?

To prevent browning, toss the apple matchsticks with a little lemon juice or prepare the slaw close to serving time. The acidity helps slow oxidation, keeping them bright and fresh-looking.
Can I prepare the slaw a day in advance?

Yes, but I recommend keeping the dressing separate and adding it just before serving to maintain the crunchiness of the kohlrabi and apples. Otherwise, it can get soggy.
What’s the best type of apple for this recipe?

Look for crisp apples with a balance of sweetness and tartness like Honeycrisp, Granny Smith, or Pink Lady. They hold up well and complement the kohlrabi’s flavor perfectly.

Final Thoughts

This Kohlrabi Slaw with Apples and Hazelnuts Recipe holds a special place in my kitchen for its simplicity and wow factor. It’s the kind of dish I whip up when I want something healthy but exciting, and every time it gets compliments. Give it a try—you’ll enjoy the fresh crunch, the sweet and nutty balance, and how effortlessly it elevates any meal you serve it with. Trust me, once you make it, this slaw will become a go-to favorite in your recipe rotation too!