Kohlrabi Kohlslaw in leafThis is another recipe that I would never have made if it wasn’t for our CSA.  I had never even heard of kohlrabi until last week.  Now, I’m wishing it was more readily available.  It’s a cabbage with actual flavor! There are both green and red varieties of kohlrabi, and we were lucky enough to have both to try.  While both tasted pretty similar to me, I have read that the red kohlrabi tastes more like radish and the green more like broccoli.

Shredded Kohlrabi and Vegetables

I searched through tons of recipes that use kohlrabi, trying to decide what I wanted to make.  You can roast it, stuff it, and even make soup out of it.  And since I only had enough kohlrabi to make just one recipe, I wanted to choose a dish with tons of flavor, but also with enough balance to let the kohlrabi stand out on its own.  Then, I remembered a post I saw a few weeks ago for Hawaiian coleslaw, and knew that it was the recipe to make.  I made some tweaks to make it my own, and I was so happy with how well it turned out.  We brought this to a party and served it along side coconut shrimp while hanging out by the pool.  It was perfect for the hot weather because it’s light, crisp and refreshing, and best of all, no mayo! Kohl slaw is so much better when mayo isn’t there to make it all soggy and taste like gross.

pineapple dressing

Pineapple & Coconut Kohlslaw

Serves 2-3
Prep time 20 minutes
Meal type Lunch, Side Dish
Website Juanitas Cocina


  • 1/4 cup sliced almonds
  • 1/3 cup sweetened coconut
  • 1 teaspoon sesame seeds
  • 1/2 cup diced canned pineapple (drained)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 1 medium head of kohlrabi (shredded)
  • 1 stalk celery (small chop)
  • 3 small scallions (small chop)


1. In a small saute pan, toast almonds, sesame seeds and coconut flakes over medium high heat, tossing occassionally. Once they are lightly toasted and golden brown, remove from pan and onto a plate to cool.
2. In a food processor, combine pineapple chunks, lemon juice, and honey. Season with salt and pepper. Turn food processor on, stream in olive oil until dressing is smooth.
3. In a large bowl, combine kohlrabi, celery and scallion. Add dressing and toss to combine. Season with salt and pepper, if needed. Add in toasted almonds, sesame seeds, and coconut. Refridgerate for 1-2 hours before serving.

pineapple & coconut kohlrabi

Tips on cooking with kohlrabi:

* Remove the outer leaves before shredding.  While they give the kohlrabi it’s pretty color, they are rather tough and may be too fibrous to be enjoyable.

* This vegetable retains a ton of water.  After shredding, use a paper towel to wring out some of the excess moisture.  You want this dish to be crunchy, not watery.

* If you don’t have kohlrabi available to you, you can always use regular cabbage.  I’m sure it would still be plenty tasty!

For more information on kohlrabi, check out Specialty Produce

Shared with Trick or Treat Tuesday, Talent Show Tuesday, Summer Salad Sundays


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5 Responses to CSA Chronicles: Pineapple & Coconut Kohlslaw

  1. Great idea! I keep meaning to try kohlrabi too. Coleslaw sounds like a good place to start. I’m hosting a weekly link up over summer specifically for salads of all types, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!

    I hope to see you there:)

  2. Miz Helen says:

    Your Pineapple and Coconut Kohlslaw looks fabulous! I can’t wait to try your recipe. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Hope you have a great week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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