Shredded Kohlrabi Slaw with Tarragon
A light, herbaceous slaw built on paper-thin shredded kohlrabi dressed with a French white wine vinaigrette, fresh tarragon, and a whisper of crisp apple. Ready in under 45 minutes, it's the perfect fresh side for roasted chicken or grilled fish.
Steps
Before you start
- Peel kohlrabi completely—the outer skin and pale layer beneath are tough and fibrous and must be fully removed
- Use fresh (not dried) tarragon for the best herbaceous flavor
- Have all ingredients prepped and ready before you start tossing, as the slaw comes together quickly
- Chill your serving bowl if you prefer the slaw served cold
Peel and shred kohlrabi
- Rinse the kohlrabi under cold water to remove any dirt.
- Using a vegetable peeler or sharp paring knife, carefully remove the tough outer skin and the pale greenish layer beneath it (about ¼ inch deep total).
- Trim away the stem end and any remaining tough spots or blemishes.
- Using a box grater or mandoline slicer set to a thin blade, carefully shred the kohlrabi into thin matchsticks about the thickness of angel-hair pasta.
- Transfer the shredded kohlrabi to a large mixing bowl.
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Ready when: Kohlrabi is uniformly shredded into thin matchsticks
Tip: Wear latex gloves while handling raw kohlrabi—its natural pigment can temporarily stain your hands pink or purple
Prepare remaining vegetables and herbs
- Peel and mince the shallot very finely, into pieces about the size of rice grains.
- If using the apple, peel it, cut it in half lengthwise, and use a melon baller or small spoon to remove the core.
- Shred the apple on the same grater or mandoline into thin matchsticks.
- Pick the tarragon leaves from their stems and chop them finely, discarding the tough stems.
- Set all prepared ingredients aside.
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Ready when: All vegetables and herbs are finely chopped and ready to combine
Whisk the vinaigrette
- In a small bowl, whisk together the Dijon mustard, white wine vinegar, and minced shallot.
- Add a small pinch of kosher salt.
- Let this mixture sit for 1 minute to allow the shallot's sharp flavor to mellow and blend with the vinegar.
- While whisking constantly, add the olive oil in a slow, steady stream until the vinaigrette is creamy and emulsified.
- Taste the vinaigrette—it should taste tangy, herbaceous, and balanced.
- If it feels too sharp or acidic, whisk in ½ teaspoon of honey or a pinch of sugar.
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Ready when: Vinaigrette is creamy, thick, and pale
Tip: Add the oil slowly while whisking; rushing it can break the emulsion and result in a watery, separated dressing
Toss slaw with dressing
- Pour the entire vinaigrette over the shredded kohlrabi.
- Add the chopped fresh tarragon and shredded apple if using.
- Using a large spoon or salad tongs, toss gently but thoroughly, making sure every piece of kohlrabi is evenly coated.
- Season generously with kosher salt and freshly ground black pepper to your taste.
- Toss once more to combine.
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Ready when: All kohlrabi is evenly coated with dressing and herbs are distributed throughout
Let flavors meld
- Allow the slaw to sit at room temperature for 15–30 minutes.
- During this time, the kohlrabi will soften slightly, releasing its natural juices, and the flavors will bloom and marry together beautifully.
- The slaw will taste noticeably better than when first tossed.
- Just before serving, toss the slaw once more to redistribute the dressing, which will have settled.
- Serve cold, at room temperature, or chill for up to 2 hours before serving.
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Ready when: Kohlrabi is slightly tender and the vinaigrette has infused all the vegetables
Tip: Don't skip the resting time—it transforms the slaw from separate ingredients into a cohesive, flavorful dish
Good to know
Tips
- Wear latex gloves while peeling and shredding raw kohlrabi—the natural pigment can temporarily stain your hands. The staining is harmless and fades after a few hours.
- The 20–30 minute rest is essential; it allows the raw kohlrabi to soften slightly and the tarragon-infused vinaigrette to fully penetrate the vegetables, transforming the dish from separate ingredients into something cohesive and delicious.
- Shred the kohlrabi as thinly as possible using a mandoline slicer for the most tender, pleasant mouthfeel. A box grater works well but produces slightly thicker shreds.
- Taste the finished vinaigrette before dressing the slaw. If it tastes too sharp, whisk in ½ teaspoon of honey to round out the acidity. Balance is key.
Make ahead
The vinaigrette can be made up to 1 day ahead and stored in an airtight jar in the refrigerator. The slaw is best assembled and served the same day for peak crunch and texture, though it will keep refrigerated for up to 3 days. Toss it again before serving, as the vegetables will release liquid and the dressing will settle to the bottom. Do not freeze.
Storage & reheating
Store the finished slaw in an airtight container in the refrigerator for up to 3 days. The kohlrabi will gradually soften but will retain good flavor. The slaw does not freeze well because raw vegetables lose their texture when frozen and thawed. To refresh it after a day or two, toss with a small splash of fresh white wine vinegar and a drizzle of olive oil.
Substitutions
- fresh tarragon → fresh chervil, dill, flat-leaf parsley, or a mix. Use the same amount by volume. Chervil is the most delicate and closest in flavor; dill is earthier; parsley is fresh and clean. Each brings a different character to the slaw.
- white wine vinegar → Champagne vinegar or apple cider vinegar. Champagne vinegar is more delicate and refined; apple cider vinegar adds subtle sweetness. Both are 1:1 swaps by volume.
- Dijon mustard → whole grain mustard or yellow mustard. Whole grain mustard adds visible seeds and a bit more texture; yellow mustard is milder. Use the same amount; either works beautifully.
- crisp apple (such as Honeycrisp or Granny Smith) → crisp pear, shredded fennel, or thinly sliced celery. Pear adds sweetness; fennel adds anise notes; celery adds crunch. This is an optional ingredient, so you can also omit it entirely and still have a wonderful slaw.
