Kohlrabi and Apple Salad with Walnuts

The delightfully crisp kohlrabi salad with apples and walnuts is quickly and easily prepared and the perfect dish to add to your raw food arsenal. It’s a ferociously refreshing, nutrient-dense, and delicious salad ideally suited for hot summer days.

Raw salads, such as this carrot apple salad, not only taste gloriously refreshing and crunchy, but they are also highly nutritious.

Hearty vegetables combined with a hint of fruity notes (apples are a particularly good contender here ;)) – simply delectable! As for the mouthwatering “merger” crafted in this recipe, I truly believe it’s out of this world and the best kohlrabi salad you’ll ever taste!

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What makes this kohlrabi salad so special

• Easy-peasy: The recipe only requires 4 main ingredients and comes with a ‘basic’ yet delicious dressing. In terms of ingredients or preparation, no complicated or fancy gadgets are needed either.

• Quick: Quickly prepared in under 15 minutes (probably even closer to 10 minutes), and you’ll be ready to chow down on your new creation.

• Healthy: This dish packs a punch in terms of essential nutrients, healthy fats, and fiber. It is low in calories, vegan, vegetarian, and gluten-free. (I mean, what more does one want from a recipe?) 😉

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Ingredients

Only a few ingredients are required to prepare this kohlrabi apple salad:

• Kohlrabi: Kohlrabi not only bursts with beneficial nutrients (e.g., lots of vitamin C) but also has a beautiful crunch to it. You’ll need a medium-sized bulb for this recipe; however, if your produce happens to be slightly on the larger side, that’ll work perfectly fine as well.

• Apple: Its sweet and tart flavors complement the slightly bitter nature of our kohlrabi nicely. Simply grab a smaller-sized variety of your choosing.

• Scallions/spring onions: Enhance our salad with a lovely yet slight pungency. Delicious!

• Walnuts: Walnuts provide plenty of healthy fats while adding another element of crunch.

Instructions

Getting this kohlrabi apple slaw ready is super simple and, most importantly, quickly done.

You’ll find more detailed information along with other helpful tips right here. Further down, you may also find the summarized recipe along with a printable version thereof.

Step 1

Take the leaves off the kohlrabi and remove the tougher outer skin using either a knife or a veggie peeler. Coarsely shred the kohlrabi using a food grater.

If your grater has different-sized blades, I’d recommend using the coarse side of it. Shredding the kohlrabi slightly larger will help with holding its delightful crunch.

Step 2

Let’s get started on our apple. Peel, or don’t peel. Totally your call, but there’s really no need for this added step.

Please use the coarse side of your grater for this produce. Shredding the apple too finely will only result in watering down our salad, so please stick with the coarse blade for this step.

Step 3

Wash your spring onions, and then cut them into small rings or chunks. There is no exact measurement here. Add whatever quantity your heart desires.

I typically use 2-3 “bulbs” for this recipe. You can also always just add it in gradually, taste it, and then add more if needed to match your preference.

Now, chop your walnuts with a knife or crumble them by hand. You can also buy pre-chopped walnuts at the store to avoid this step.

Step 4

Toss your shredded kohlrabi, grated apple, scallions, and walnuts into a bowl and season generously with salt and black pepper.

Step 5

For the dressing, combine the juice of a freshly squeezed lemon, olive oil, water, and honey and mix until well incorporated. You may do so by using a screw-top container/jar and either shaking it well or by simply whisking it all together with a fork. The important thing here is to make sure that all your honey has properly (or at least mostly) dissolved.

Drizzle your yummy dressing over the remaining ingredients and give it a good stir.

Chef’s Tip: The kohlrabi apple slaw will shine brightest if it rests for a while. Resting allows ingredients and aromatics to fully disperse and develop their flavors. Therefore, feel free to prep this dish ahead of time and store it in the fridge for a bit before serving.

Recipe Variations

If you’ve been on my page before, you know that I am a big believer in recipe variations and adjusting to fit anyone’s palate. So, without further ado, here are some more ideas for you to choose from:

• Yogurt dressing: Some like it creamier than others. Do you? If the answer is “yes”, how about adding a tablespoon of Greek yogurt to the dressing?

• Roasted walnuts: In the mood for a particularly unique taste? How about carefully roasting the walnuts before adding them to the dish? Yummy.

• Carrots: Taking on a mildly different flavor, but still crazy scrumptious. Add some grated carrots to your slaw.

• Herbs: Feel free to spruce up your salad by adding some fresh and finely chopped parsley to it.

Perfect Pairings

The easy and quick kohlrabi and apple salad truly is a multifaceted talent in terms of its versatility. Need an appetizer? Here you go. Need a side dish? I’ve got you covered. The ideal companion for pretty much any entrée, whether it’d be meat, fish, or even your favorite sandwich. You’re welcome. 😉

My raw kohlrabi salad is the perfect addition to any social gathering, whether you’re having a summer barbecue or just want something especially refreshing on warmer days. Give it a shot. You will not be disappointed (and neither will the crowd).

Adding lemon juice to this slaw ensures it will stay fresh for up to two days in the refrigerator, thus making it the perfect dish to prep ahead of time. Plus, the extended resting period of your salad will bring its flavors into “full bloom” and leave you amazed at how delicious it tastes.