If you’re searching for a fresh, crunchy, and utterly delightful salad to brighten up your meal, you’re going to adore this Kohlrabi Slaw with Apples and Hazelnuts Recipe. I absolutely love how the crispness of the kohlrabi pairs with the sweet-tart apples and the earthy crunch of toasted hazelnuts—it’s such an incredible combo that livens up any table. Trust me, once you try this slaw, you’ll want to make it again and again.

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Why You’ll Love This Recipe

Bright and Refreshing: The combination of kohlrabi and apple adds a juicy crunch that’s incredibly refreshing and perfect for warm days.
Simple Yet Elegant: Minimal ingredients come together effortlessly, making this slaw a quick go-to that looks and tastes impressive.
Nutty Depth: Toasted hazelnuts add a lovely richness and texture contrast you won’t want to skip.
Versatile Side: It pairs beautifully with everything from grilled meats to sandwiches, making your meals more exciting.

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 salad, crunchy apple slaw, toasted hazelnut salad, easy vegetable slaw

Ingredients You’ll Need

Each ingredient in this Kohlrabi Slaw with Apples and Hazelnuts Recipe brings something unique to the table, from the crisp sweetness to the tangy dressing. When you shop, look for firm kohlrabi bulbs and crisp apples that will hold up nicely once sliced.

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 salad, crunchy apple slaw, toasted hazelnut salad, easy vegetable slaw

Extra-virgin olive oil or hazelnut oil: I love using hazelnut oil here when I have it—it amplifies the nutty flavor beautifully.
Apple cider vinegar: Adds a subtle tartness that perfectly balances the sweetness of the apples and honey.
Honey: Just enough to bring mild sweetness without overpowering the tangy elements.
Whole grain mustard: Gives a nice depth and slight sharpness that brightens the dressing.
Fine sea salt: Enhances all the flavors—don’t skip it!
Large apple: I recommend a crisp variety like Granny Smith or Honeycrisp for that fresh bite.
Medium kohlrabi: Peel it well; the white flesh inside is mild and crunchy.
Red onion: Thinly sliced to add a bit of zing without overwhelming the salad.
Toasted chopped hazelnuts: Toasting brings out their full aroma and crunch—it’s worth the extra minute.
Finely chopped parsley: Fresh parsley adds a lovely herbaceous note that brightens the whole dish.
Freshly ground black pepper: Adds just the right subtle spice and helps tie everything together.

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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 how easy it is to tweak based on what you have or feel like eating. Feel free to experiment and find your perfect version!

Adding Citrus: I sometimes toss in a little orange zest or fresh lemon juice for an extra zing that wakes everything up.
Nut Replacements: If hazelnuts aren’t your thing, toasted walnuts or pecans work wonderfully and bring their own character.
Dressing Swaps: Try swapping honey for maple syrup for a different sweetness profile, especially if you want a vegan-friendly option.
Herb Options: Fresh cilantro or dill can take this slaw in a totally new direction depending on your mood.

How to Make Kohlrabi Slaw with Apples and Hazelnuts Recipe

Step 1: Whisk Together the Dressing

Start by combining your oil (olive or hazelnut), apple cider vinegar, honey, whole grain mustard, and sea salt in a large bowl. Whisk those together until everything’s well blended and glossy. This warm, lightly tangy dressing is the heart of the salad, so take a moment to appreciate how the ingredients come together before you add the veggies.

Step 2: Prep Your Fresh Ingredients

While the dressing rests, peel the kohlrabi and slice it into matchstick-sized pieces—this is my favorite part because the kohlrabi’s crunch is just unbeatable when cut thinly. Then, core and cut your apple the same way, and thinly slice your red onion. Toss the kohlrabi, apples, onion, toasted hazelnuts, and chopped parsley right into the bowl with the dressing.

Step 3: Toss and Season

Gently toss everything until each matchstick and nut is coated beautifully in the dressing. Give it a taste and adjust the seasoning with a bit more salt and freshly ground black pepper if needed. Then, sprinkle a little extra parsley on top for a fresh, vibrant finish. That’s it—simple, fresh, and ready to serve.

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Pro Tips for Making Kohlrabi Slaw with Apples and Hazelnuts Recipe

Peeling Kohlrabi Carefully: Use a sharp vegetable peeler because the skin can be tough; you want only the tender white inside.
Toast Your Hazelnuts: Toasting nuts in a dry pan for a few minutes until fragrant makes all the difference for flavor and crunch.
Matchstick Cuts: Cutting the apple and kohlrabi into thin matchsticks ensures every bite blends the crisp textures seamlessly.
Make It Ahead: Dress the salad just before serving so the kohlrabi stays crunchy rather than soggy.

How to Serve Kohlrabi Slaw with Apples and Hazelnuts Recipe

Kohlrabi Slaw with Apples and Hazelnuts Recipe - Serving

Garnishes

I like sprinkling a little extra fresh parsley right before serving to add a pop of color and a fresh herbal note. Sometimes, I also add a few whole toasted hazelnuts on top for a fancy crunch and presentation—it makes the salad feel a bit more special when guests come over.

Side Dishes

This slaw is fantastic alongside grilled chicken or fish, and I often serve it with a crusty bread or as a bright contrast to a sandwich or burger. It’s also great piled on tacos or as a crunchy side with roasted vegetables.

Creative Ways to Present

For a party, I like to serve this slaw in small individual jars or cups—it’s easy for guests to grab and it looks super cute on the table. Another favorite trick is layering it in a clear glass bowl to show off all the colorful layers of apple, kohlrabi, and hazelnuts. It really brightens up the table!

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge in an airtight container. Because the kohlrabi is sturdy, it holds up well for about 2 days, but I notice the apples might start to lose their freshness after that. If you want to keep the crunch, I recommend eating it within a day or two.

Freezing

Since this is a fresh slaw with crunchy veggies and nuts, freezing isn’t my go-to. The texture of kohlrabi and apples suffers when thawed, becoming watery and mushy. I’d suggest making it fresh or storing in the fridge instead.

Reheating

This slaw is best served cold or at room temperature, so no reheating needed. Just give leftover slaw a quick toss before serving to redistribute dressing and flavors.

FAQs

Can I use a different nut instead of hazelnuts in this Kohlrabi Slaw with Apples and Hazelnuts Recipe?

Absolutely! While hazelnuts give a unique flavor and crunch, toasted walnuts, pecans, or even almonds work well as substitutes. Just make sure to toast them lightly to bring out their oils and maximize flavor.
What’s the best way to peel and prepare kohlrabi for this slaw?

Use a sturdy vegetable peeler or a paring knife to remove the tough outer skin until you get to the crisp white flesh inside. Then cut into thin matchsticks to ensure a nice crunchy bite that complements the apples well.
Can I prepare this Kohlrabi Slaw with Apples and Hazelnuts Recipe ahead of time?

It’s best to slice and mix the slaw shortly before serving to keep the ingredients crisp and fresh. However, you can prepare the dressing and toast the hazelnuts a day ahead to save time on the day of.
What dressing variations work well with this slaw?

Besides the classic apple cider vinegar and honey dressing, you can try lemon juice for a citrusy twist or add a splash of maple syrup for a richer sweetness. A bit of yogurt or mayonnaise can also create a creamier version if desired.

Final Thoughts

This Kohlrabi Slaw with Apples and Hazelnuts Recipe has become one of my absolute favorites because it’s fresh, flavorful, and easy to throw together anytime I want something light but satisfying. My family goes crazy for it—there’s something about that crunchy, nutty, and tangy combo that feels so joyful to eat. I really encourage you to give it a try; whether you’re cooking for a crowd or just treating yourself on a quiet night, this slaw is a little celebration in a bowl. Enjoy!