Light and refreshing – and great with a cold beer!

Kohlrabi & Cabbage Slaw

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 0 minutes  |  Serves: 4


  • 1 medium sized kohlrabi, stems and greens removed
  • 1/2 a head of green cabbage
  • 1 large bunch of parsley, roughly chopped
  • 1 cup raisins
  • 1 small ripe avocado, diced
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper to taste

For the Tahini-Lemon Dressing:

  • 1/4 cup tahini
  • 2-3 Tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons honey
  • 1 clove of garlic, minced
  • a small handful of very finely minced parsley
  • 3 Tablespoons water + more to thin if necessary
  • pinch of crushed red pepper flakes
  • salt and pepper to taste


  1. Prepare the dressing by combining all the ingredients and blending with an immersion blender or regular blender until smooth. If the dressing is too thick add a splash of water. If the dressing is too thin add a little more tahini. Taste test and adjust seasonings as necessary.
  2. With a mandoline or a sharp knife slice the kohlrabi into thin rounds. Then stack the rounds and slice into thin matchsticks.  Cut the cabbage into 1/4-inch-thick strips
  3. Place the kohlrabi and cabbage in a large salad bowl. Add parsley, raisins, avocado, crushed red pepper flakes, salt and pepper. Drizzle in the dressing and toss until well combined.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Always taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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