Today's recipe is a fresh, crunchy, no-fuss Kohlrabi and Apple Salad that's light, flavour-packed, and makes a brilliant side salad for any time of year. With crisp apples, raw kohlrabi, and toasted walnuts tossed in a punchy dressing, it's a great way to use seasonal produce in a delicious salad that's as satisfying as it is simple.
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Kohlrabi: Often Overlooked Vegetable
Kohlrabi is one of those unique vegetables that you buy at a farmer's market because it looks pretty and leaves you thinking, "Now what?"
A member of the brassica family, this knobbly root vegetable looks like a cabbage turnip but tastes mild, slightly sweet, and crunchy - kind of like a broccoli stem with a touch of apple. Its crisp texture makes it perfect for raw salads, kohlrabi slaws, or shaved thin on a mandoline slicer.
If you've never tried raw kohlrabi before, this is a gentle, tasty introduction. Pairing it with a tart apple really highlights its mild flavour, and the toasted walnuts bring just enough little savoury richness to round things out.
Ingredients & Substitutes
Here's what goes into this kohlrabi apple salad, and a few notes on possible swaps:
- Kohlrabi: Use medium kohlrabi bulbs and peel them generously to get past the tough skin. If you don't have kohlrabi, broccoli stem or even Brussels sprouts sliced super thin can work as alternatives.
- Apple: A crisp apple like Granny Smith or Pink Lady, gives that sweet-tart contrast. Avoid soft varieties - they'll turn mushy.
- Baby leaves: Spinach, lamb's lettuce, or a mix of tender greens. Arugula adds a peppery note.
- Walnuts: ¼ cup is just right for crunch and flavour. Pecans or sunflower seeds make good alternatives.
- Dressing: A combo of lemon juice, Dijon mustard, and mayo. You could sub apple cider vinegar or sherry vinegar, or even add a drizzle of maple syrup for balance.
- Optional: A little lemon zest or finely chopped spring onions can be an added bonus for brightness and zing.
Tips For Best Results
- Use a sharp knife or mandoline to julienne your kohlrabi and apple. Thin, uniform slices make for the best crunchy salad.
- Toast your nuts: A dry pan and a couple of minutes is all it takes, but the flavour difference is worth it.
- Dress right before serving: This keeps your greens crisp and prevents sogginess.
- Season to taste: A pinch of salt and freshly ground black pepper go a long way. You may also like a splash more lemon juice or a drop of olive oil depending on your preference.
Serving Suggestions
Pile kohlrabi salad high on a serving platter for easy scooping at summer barbecues. It's also excellent alongside sweet potatoes, roasted chicken, or grilled fish. It's a great slaw alternative when you want something fresh but a little more elegant.
Storage
This salad is best served fresh, but leftovers keep well in an airtight container in the fridge for up to 3-4 days. Just note: the greens will wilt, and the apple may soften, but the flavours stay vibrant. Give it a quick stir and maybe add a bit more lemon juice or olive oil to perk it up the next day.
More Side Salad Recipes
If you're after more seasonal recipes like this one, here are a few great options for your next crunchy salad fix.
Kohlrabi and Apple Salad
Ingredients
- 1 kohlrabi small, peeled and julienned
- 1 apple cored and julienned
- 40 g (2 cups) baby leaves like spinach or lamb's lettuce
- 30 g (¼ cups) walnuts roughly chopped
Dressing:
- 1 teaspoon lemon juice
- 1 tablespoon mayo
- 1 teaspoon Dijon mustard
- 1 tablespoon water
- salt and black pepper
Instructions
- Whisk the mayo, mustard and lemon juice in a small bowl. Add water and stir to loosen to the desired consistency. Season with salt and pepper.
- Lightly toast the walnuts in a dry pan.
- To a large bowl, add kohlrabi, apples, baby leaves and toasted walnuts.
- Toss the salad with the dressing and serve immediately.
Nutrition
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