- Dish type
A refreshing and crunchy salad of kohlrabi and a vinaigrette dressing. This salad has good versatility and pleasing flavours so enjoy by itself or as a side dish.
1 person made this
- 4 kohlrabi, peeled and thinly sliced
- 1 bunch spring onions, chopped
- 300g ham, sliced
- For the dressing
- 4 tablespoons white wine vinegar
- 1 tablespoon prepared mustard
- 6 tablespoons olive oil
- salt and pepper, to taste
MethodPrep:10min ›Ready in:10min
- In a bowl, combine the kohlrabi, the white parts of the spring onion and the ham.
- In a medium bowl whisk together the vinegar, mustard and olive oil. Season with salt and pepper to taste.
- To serve, drizzle the dressing over the salad and toss.
For the dressing:
Kohlrabi – the name literally translates as ‘cabbage turnip’. Kohlrabi is a perennial bulbous vegetable that can be eaten raw or cooked and has an excellent light flavor and juicy crisp texture. The leaves of the kohlrabi are also delicious and commonly used. Kohlrabi can be found in supermarkets from July to November.
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Celery, Kohlrabi, Apple, and Walnut Salad
Bring a small pot of water to a boil and prepare an ice bath. Add 2 tablespoons kosher salt to the boiling water. Add the sliced celery and cook for 10 seconds. Drain the celery and plunge it into the ice bath until cool, then drain it again and lay it out on a towel to dry.
Next, peel the kohlrabi and cut it into 1/8‐inch‐thick matchsticks. If you&rsquod like to make the salad ahead, put the celery and kohlrabi into a mixing bowl, cover with a damp paper towel, and refrigerate for up to 6 hours before serving.
Make the vinaigrette: in a small bowl, whisk the salt together with the vinegar and mustard. Mix the oils together in a measuring cup, then add them to the vinegar mixture in a slow, steady stream, whisking as you go, mixing until the oil is completely incorporated. Set aside.
Just before serving, combine the celery, kohlrabi, pear, celery and parsley leaves, walnuts, and reserved vinaigrette in a large bowl. Toss the ingredients together until everything is well coated, season to taste with flaky sea salt, then pile onto plates and serve.
Kohlrabi Slaw Recipe Ingredients
If you’re thinking, “What the heck is kohlrabi?”, I hear you. I first learned what it was years ago, when it appeared in my CSA box. Like cabbage and broccoli, it’s a member of the brassica family. It has a mustardy, peppery taste and crisp texture similar to a turnip. It’s super versatile – you can roast it and sauté it – but I like it best raw. This slaw shows off its crunchy, juicy texture perfectly. I think you’re going to love it!
Once you get your hands on some kohlrabi (you only need 1!), gather these simple ingredients to make the slaw:
- An apple – Look for a variety that’s crisp and sweet. I used a Gala apple, and it was delicious, but a Honeycrisp or Pink Lady apple would work well too.
- Red onion – It adds a mild bite to the salad.
- Apple cider vinegar and mustard – They make the dressing nice and tangy.
- Honey – It balances the assertive mustard and vinegar.
- Extra-virgin olive oil – Andrea actually calls for hazelnut oil, but I swapped in olive oil because it’s what I keep on hand. Use what you have or what’s local to you!
- Hazelnuts – They add extra crunch and rich, nutty flavor.
- And parsley – It gives the kohlrabi salad a lovely fresh finish.
Find the complete recipe with measurements below.
When you’re ready to cook, clip off the kohlrabi leaves, peel the bulb, and slice it into thin planks. Then, slice the planks into matchsticks. While you’re at it, thinly slice the onion, and chop the apple into matchsticks too.
Whisk the oil, vinegar, mustard, and honey together at the bottom of a large bowl. Add the remaining ingredients, and toss to coat. Season to taste with salt and pepper, garnish the salad with parsley, and serve!
Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife: Trim the tops and bottoms of the kohlrabi and set the flat bottoms on a cutting surface use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel (with this method you'll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed). Set the peeled vegetables aside.
In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
Using the large holes on a standing box grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl.
Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.
Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.
Homemade Italian Dressing
Homemade dressings are so much more flavorful and healthy than the store bought equivalents. By combining olive oil, arugula, Italian herbs, garlic, salt, and pepper you can have a delicious homemade Italian dressing in seconds.
If you'd like to make this dressing to drizzle on a green salad just increase the olive oil to ½ cup to thin it out. If you have access to fresh herbs like oregano, basil, and parsley you can sub those in for the dried Italian seasoning in this Homemade Italian Dressing.
- 2 ½ pounds kohlrabi (about 5 medium)
- 2 teaspoons salt
- 3 tablespoons chili oil
- 2 tablespoons thick soy sauce or dark soy sauce (see Tip)
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon Sichuan peppercorn oil (see Tip)
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 teaspoon sliced Thai bird chile
- ½ cup fresh cilantro, coarsely chopped
- ½ cup sliced scallions
Peel kohlrabi and cut in half. Cut each half into 1/4-inch-thick half moons. Make cuts along the flat side of each half moon, going almost to the top, to make a comb shape. Toss the kohlrabi with salt in a large bowl and let stand for 15 minutes. Rinse with cold water and pat dry.
Meanwhile, whisk chili oil, soy sauce, sesame oil, sugar, peppercorn oil, garlic, ginger and chile in a large bowl. Add the kohlrabi and toss to coat. Fold in cilantro and scallions.
Tips: Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.
Sichuan peppercorn oil is infused with cracked Sichuan peppercorns that create a mouth-numbing sensation.
- 3 1/2 cups peeled and julienned kohlrabi (from 2 pounds)
- 4 teaspoons fresh lime juice, plus 1 teaspoon finely grated zest (from 1 lime)
- 1 tablespoon thinly sliced Fresno chile
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 1/2 cups julienned sweet, crisp apple (such as Fuji)
- 1/4 cup fresh mint leaves, roughly chopped
- 1/4 cup cilantro leaves, roughly chopped
Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired serve.
How to Prepare the Asian Kohlrabi Salad
I thinly sliced the kohlrabi into matchsticks using a good kitchen knife, but a mandolin would work too. You could also shred the kohlrabi, using a box grater or food processor, but I found the matchstick shape to yield a sturdier and crunchier texture.
Other farmer’s market veggies to add to this salad include chopped green onion, red radishes for a pop of color and more crunch, chopped cilantro, and mango to add a bit of summery sweetness. This salad welcomes substitutions based on your preferences. Here are some suggestions:
- Instead of radishes, try cabbage orcarrots
- Instead of cilantro, try fresh parsley, thai basil, or dill
- Instead of mango, try pineapple, mandarin oranges, or grapes
Substitute all you’d like with the above items, but definitely stick to the recipe when it comes to the dressing. Simply put, it’s out of this world. Sesame oil and rice vinegar combine with garlic, ginger, and honey to make the easiest, most flavorful Asian-inspired dressing. The crisp veggies and mango are glazed with the sweet and tangy dressing and it just makes for the most addicting combination of flavor and texture. The other night, I had the finished salad sitting on the counter while I was preparing the rest of our dinner and my husband and I couldn’t resist taking forkfuls every time we walked by. We had half of the salad housed by the time we sat down to eat.
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl season with salt. Add ½ cup mint and gently toss to just combine.
Toss toasted hazelnuts and oil in a small bowl to coat season with salt.
Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.
DO AHEAD: Hazelnuts can be toasted 1 day ahead store airtight at room temperature.
How would you rate Shaved Kohlrabi with Apple and Hazelnuts?
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If you look at the quantities, you'll see that ½ lb of meat for 4 servings really isn't a meat dish. The meat just really makes the kohlrabi taste amazing. However the egg yolks and the whipping cream (!) makes the protein count quite high (as well as the calorie count)! But, OH, this does taste great!
If you wanted, you could always increase the amount of meat to make it more satisfying as a meat/veggie dish. It really all depends on what you want to serve with it.
Love it with noodles and a salad on the side. A great luncheon dish, to be sure!