Lebanese Kohlrabi Slaw with Sumac and Pomegranate Seeds
A vibrant, tangy slaw celebrating kohlrabi's crisp texture and mild sweetness. Sumac adds bright acidity and a lemony note, while pomegranate seeds bring bursts of tart juice and subtle sweetness. Finished with fruity olive oil and fresh mint, this slaw is refreshing alongside grilled meats or as part of a mezze spread.
- Prep
- 15 min
- Cook
- —
- Wait
- 10 min
- Total
- 25 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Choose young, tender kohlrabi for sweeter, more tender flesh
- If pomegranate seeds are packed in juice, drain them well before adding
- Have all ingredients prepped and ready since assembly is quick
Prepare the kohlrabi
- Cut off the top and bottom of each kohlrabi bulb, then peel away the tough outer skin with a vegetable peeler or sharp knife.
- Using a box grater's large holes or a mandoline slicer set to medium thickness, cut the peeled kohlrabi into thin matchsticks.
- You should have about 4 cups loosely packed.
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Ready when: Kohlrabi is fully shredded into even, thin pieces
Tip: Use young, tender kohlrabi for the best texture—older bulbs can be woody and fibrous
Combine dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Taste and adjust the salt and lemon juice to your preference—the dressing should be balanced between tart and rich.
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Ready when: Dressing is emulsified and well combined
Tip: Whisk thoroughly so the salt dissolves and the flavors blend evenly
Assemble the slaw
- Place the shredded kohlrabi in a large mixing bowl.
- Add the pomegranate seeds, sumac, and red onion if using.
- Pour the dressing over and toss gently but thoroughly with two large spoons, lifting and turning the kohlrabi so the dressing coats every strand without crushing the pomegranate seeds.
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Ready when: Kohlrabi is evenly coated and pomegranate seeds are distributed throughout
Tip: Toss gently to keep the pomegranate seeds intact and juicy; avoid using a fork or utensils that might burst them
Rest and finish
- Let the slaw rest for 10 minutes at room temperature so the kohlrabi softens slightly and absorbs the dressing.
- Just before serving, scatter the torn mint leaves over the top and give the slaw one final gentle toss.
- Serve immediately for the best texture and vibrancy.
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Ready when: Kohlrabi has softened slightly and dressing is absorbed; mint is fragrant
Tip: Don't add the mint until the last moment or it will wilt and turn dark—add it just before serving
Good to know
Tips
- Choose the freshest pomegranate you can find—look for ones that feel heavy for their size and have glossy, deep-red skin. This ensures juicy, flavorful seeds.
- Ground sumac should be vibrant red and aromatic when you open the jar; if it's pale or smells dusty, it's past its prime. Store it in an airtight container in a cool, dark place for up to 6 months.
- This slaw pairs beautifully with grilled chicken, lamb kebabs, or roasted fish. It's also excellent served alongside hummus and pita bread as part of a mezze platter.
- If you have access to Aleppo pepper or freshly ground mahlab (ground cherry pit), scatter a small pinch over the finished slaw for added complexity.
Storage & reheating
Cover and refrigerate for up to 2 days. The kohlrabi will continue to soften and the sumac flavor will deepen slightly. Toss gently before serving, and re-check the seasoning as the salt may seem stronger after sitting. The mint is best added fresh just before serving. Do not freeze.
Substitutions
- pomegranate seeds → Diced green apple or pear (about ¾ cup / 120 g). Provides tartness and crunch instead of juicy pomegranate bursts; toss with a little extra lemon juice to prevent browning
- ground sumac → Grated zest of 1 lemon plus a pinch of Aleppo pepper or red pepper flakes. Recreates the tangy, slightly fruity note of sumac; adjust heat to taste if using Aleppo pepper
- fresh mint leaves → Fresh parsley (flat-leaf), torn or roughly chopped. Parsley adds a fresh, slightly herbaceous quality; use the same amount and add just before serving
- young kohlrabi, peeled → Cabbage (red or green, thinly sliced; about 4 cups / 400 g). Offers a similar crunch and mild flavor; reduce salt slightly as cabbage can absorb more
