Pic of Asian kohlrabi slaw

Asian kohlrabi slaw

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Asian kohlrabi slaw

Serves 6 15 min
Bulbous kohlrabi (also known as cabbage turnip) has a lovely radishy crunch and a turnipy mildness that works beautifully in this zingy, bright and refreshing coleslaw. It stands up well as a packed lunch, or is an excellent accompaniment to a barbecue. This uses coconut cream so is a good one for vegans.

Cook's notes

Roasted rice adds crunch and nutty flavour. To make it, cover some jasmine rice with cold water and leave for 5 mins. Drain and lay on a non-stick baking sheet. Bake at 200°C/Gas 6 for 20-30 mins until golden. Crush to a coarse powdery texture in a pestle and mortar, or blitz in a processor.


  • 1 kohlrabi, coarsely grated
  • 1 pepper, finely sliced
  • 1 chilli, deseeded and finely chopped
  • 2 spring onions, finely sliced
  • 3 tbsp coconut cream
  • 1 tbsp soy sauce
  • juice of ½ lime, more to taste
  • 50g roasted rice (or chopped peanuts)
  • small handful coriander leaves
  • 25g dried coconut shreds, toasted in a dry frying pan until golden (or use dessicated coconut)
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Prep time: 15 min
  • Step 1

    Toss the kohlrabi, pepper, chilli, onion and half the roasted rice and coriander leaves together in a large bowl.
  • Step 2

    Mix together the coconut cream, soy and lime juice and toss with the veg to combine.
  • Step 3

    Sprinkle with the rest of the rice, coconut and coriander to serve.

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