Kohlrabi Salad with Apple and Carrot

When you’re in the mood for something light, crunchy, and a little unexpected, this kohlrabi salad with apple and carrot is just the thing. It’s the kind of salad that makes you pause mid-bite because of how surprisingly fresh and flavorful it is. A little bit earthy, a little bit sweet, and packed with juicy crunch—this is not your average bowl of greens.

Kohlrabi isn’t exactly a grocery aisle superstar, but once you try it, you’ll wonder why it hasn’t been a regular in your kitchen all along. It’s part of the cabbage family, but its taste is milder, slightly peppery, and wonderfully crisp—almost like a cross between a radish and an apple. Paired with the natural sweetness of carrots and tart crispness of apples, the combo is unbelievably refreshing and well balanced.

What I love most about this salad is how easy it is to throw together. You don’t need to roast anything or make a complicated dressing. It’s raw, vibrant, and comes alive with just a splash of lemon juice or vinegar and a drizzle of olive oil. The textures play off each other beautifully—crunchy, juicy, crisp—and it’s one of those salads that tastes even better after it sits for a bit, making it great for meal prep or potlucks.

This salad also plays nice with a variety of main dishes. It can sit next to grilled chicken, fish, or tofu just as easily as it can be tucked into a wrap or served over a bed of quinoa. And if you like a little extra zing, you can always toss in some chopped herbs or a spoonful of Dijon mustard in the dressing. It’s simple, yes—but the kind of simple that feels thoughtful and surprisingly satisfying.

Why You’ll Love It

• Crisp, Fresh Texture – Every bite is crunchy and refreshing thanks to the raw kohlrabi, apples, and carrots. It’s the kind of salad that feels light but still satisfying.
• Naturally Sweet & Tangy – The sweetness from the apple and carrot pairs perfectly with the mild peppery flavor of the kohlrabi. A splash of lemon or vinegar brings everything together.
• Quick & Easy to Make – You just need a knife, a grater (or food processor), and a handful of ingredients. No cooking required!
• Perfect for Meal Prep – This salad holds up well in the fridge for a couple of days, making it a great option for weekday lunches or a make-ahead side dish.
• Customizable – You can easily dress it up with fresh herbs, nuts, a tangy vinaigrette, or even some crumbled feta or goat cheese for extra flavor.

Ingredient List

• 1 medium kohlrabi, peeled and julienned or grated
• 1 large carrot, peeled and grated
• 1 crisp apple (like Honeycrisp or Fuji), julienned or thinly sliced
• 2 tablespoons lemon juice (or apple cider vinegar)
• 1–2 tablespoons olive oil
• Salt and pepper, to taste
• Optional add-ins: chopped parsley, mint, sunflower seeds, or crumbled feta

Ingredient Notes

• Kohlrabi – Look for small to medium bulbs—they’re more tender and less woody than the larger ones.
• Apple – I love using Honeycrisp for the perfect sweet-tart balance, but use whatever crisp variety you like.
• Carrot – Grated works best here for even texture, but you can also use matchsticks if you prefer more crunch.
• Lemon juice or vinegar – This brightens everything and helps prevent the apple from browning.
• Olive oil – A mild extra virgin olive oil works beautifully here—no need for anything too bold.
• Optional toppings – Don’t skip the herbs or seeds if you have them on hand—they add a fun pop of flavor and texture!

Kitchen Equipment Needed

• Cutting board and sharp knife – For peeling and slicing the kohlrabi and apple. I love using my wooden board for a steady surface.
• Box grater or food processor – To grate the carrot (and kohlrabi too, if you prefer a finer texture).
• Large mixing bowl – Great for tossing everything together without spills.
• Citrus juicer (optional) – Makes squeezing fresh lemon juice quick and easy.
• Measuring spoons – For the lemon juice, olive oil, and seasoning.
• Salad tongs or clean hands – For tossing the salad evenly with the dressing.

Instructions

Step 1: Prep the Kohlrabi

• Start by cutting off the stems and leaves if your kohlrabi still has them attached.
• Use a vegetable peeler or paring knife to remove the thick outer skin—it’s too tough to eat.
• Julienne (cut into thin matchsticks) or grate the peeled kohlrabi using a sharp knife or box grater.

Pro Tip: If using a knife, slice the kohlrabi into thin rounds first, then stack and slice into matchsticks for even cuts.

Step 2: Grate the Carrot

• Peel the carrot using a vegetable peeler.
• Grate it on the large holes of a box grater for a fine, fluffy texture.
• If you prefer a bit more crunch, you can also julienne it like the kohlrabi.

Step 3: Slice the Apple

• Wash and core the apple (no need to peel unless you prefer it that way).
• Slice into thin matchsticks or small strips.
• Immediately toss the slices with a little lemon juice to keep them from browning.

Pro Tip: A mandoline can make this step super fast if you have one—just watch your fingers!

Step 4: Make the Simple Dressing

• In a small bowl or directly in your mixing bowl, whisk together the lemon juice (or vinegar), olive oil, salt, and pepper.
• Taste and adjust—add more lemon for brightness or a pinch more salt if needed.

Pro Tip: Whisk vigorously to emulsify the oil and acid for a well-blended, smooth dressing.

Step 5: Toss Everything Together

• Add the prepped kohlrabi, carrot, and apple to a large mixing bowl.
• Pour the dressing over the top.
• Gently toss using tongs or clean hands until everything is evenly coated.

Step 6: Add Optional Toppings

• Sprinkle in your optional extras like chopped parsley, mint, sunflower seeds, or crumbled feta.
• Give it a final toss, then taste and adjust seasoning if needed.

Pro Tip: Let the salad sit for 10–15 minutes before serving to allow the flavors to meld—it gets even better!

Tips and Tricks for Success

• Use fresh, firm produce – Kohlrabi, carrots, and apples should feel crisp and solid. Avoid anything soft or wrinkled for the best crunch.
• Cut everything evenly – Whether you’re grating or julienning, try to keep the pieces a similar size for even texture in every bite.
• Don’t skip the acid – Lemon juice or vinegar not only brightens the flavor but also keeps the apple from turning brown.
• Taste as you go – Especially with the dressing. Adjust salt, acidity, or oil to suit your personal preference.
• Make it ahead – This salad actually gets better after a short rest. Letting it sit for 10–15 minutes helps the flavors meld together beautifully.

Ingredient Substitutions and Variations

• Kohlrabi substitute – Try shredded cabbage, jicama, or even thinly sliced radish if you can’t find kohlrabi.
• Apple variety – Swap in green apples for more tartness or use pears for a softer, sweeter flavor.
• Carrot swap – Shredded beets or daikon radish offer a fun twist and a pop of color.
• Herbs – Add fresh parsley, mint, dill, or cilantro for an herby punch.
• Nuts/seeds – Toss in chopped walnuts, slivered almonds, or sunflower seeds for crunch.
• Cheese – Crumbled feta, goat cheese, or shaved Parmesan adds a savory contrast.
• Dressing twist – Mix in a bit of Dijon mustard or honey to the dressing for extra tang or sweetness.

Serving Suggestions

• As a side with grilled proteins – This salad is the perfect crunchy contrast to grilled chicken, salmon, or even tofu.
• Tucked into a wrap or pita – Add some hummus or leftover chicken and stuff it into a warm wrap for a quick lunch.
• On top of a grain bowl – Serve over cooked quinoa, couscous, or farro for a fresh, filling meal.
• With soup and crusty bread – I love pairing it with a creamy soup like tomato or potato leek—it adds a refreshing bite between spoonfuls.
• As a potluck or picnic dish – It holds up so well, making it a great choice for outdoor meals or make-ahead gatherings.

Storage and Reheating Instructions

• Store in an airtight container – Keeps well in the fridge for up to 2–3 days.
• Toss before serving – Give it a good stir to redistribute the dressing and revive the texture.
• Add fresh herbs or toppings last-minute – For the best flavor and appearance, stir in herbs, seeds, or cheese just before serving.
• Avoid freezing – This salad is best enjoyed fresh—freezing will change the texture and make it watery.
• No reheating needed – It’s meant to be served chilled or at room temperature, no warming required!

Frequently Asked Questions

What does kohlrabi taste like?

It has a mild, slightly sweet flavor with a hint of pepper—like a mix between a radish and a broccoli stem, but crunchier and more refreshing.

Can I make this salad ahead of time?

Yes! In fact, it tastes even better after it sits for a little while. Just store it in the fridge and give it a quick toss before serving.

What’s the best way to cut kohlrabi?

Peel off the tough skin first, then slice it into thin rounds and stack them to julienne into matchsticks—or use a grater for a finer texture.

Can I use a different dressing?

Absolutely! A simple vinaigrette works great, but you can also try a honey mustard or yogurt-based dressing for a creamy twist.

Is this salad gluten-free and vegan?

Yes, it’s naturally both! Just double-check any optional add-ins like cheese if you’re keeping it strictly vegan.

How can I make it more filling?

Add a protein boost like chickpeas, shredded chicken, or quinoa to turn it into a satisfying main dish.

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Did you try this recipe? Let me know in the comments how it turned out!

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