Kohlrabi Slaw with Lemon and Mint

This crisp, refreshing summer slaw is delicious with anything grilled. It’s light enough to pair with fish and kohlrabi’s mild peppery flavor stands up to burgers and steaks. Pickling the onion for a minute or two in lemon juice, sugar and salt softens the raw onion’s sharp bite and in the case of red onion, draws out its bright color. When you find radishes, carrots or cabbage in your share, grate them (up to a 1/2 cup of each) and add them to the kohlrabi. Serves 4.


zest and juice of 1 lemon
1/4 red onion, thinly sliced
1/4 teaspoon sugar
salt and freshly ground black pepper to taste
1 bunch kohlrabi (about 1 pound)
1/4 cup mayonnaise
1 teaspoon chopped mint leaves
1 teaspoon chopped dill

  1. In a mixing bowl, mix the lemon zest and juice, red onion, sugar, salt and pepper.
  2. Peel and grate the kohlrabi bulbs. Add the grated kohlrabi to the lemon mixture. Discard the stems and reserve the leaves for another use.
  3. Stir the mayonnaise, mint and dill into the kohlrabi mixture and serve.
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

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