Apple Kohlrabi Salad

Want to try the crunchiest, longest-lasting salad vegetable? Start here!

This simple apple kohlrabi salad features honeycrisp apple, kohlrabi, celery, walnuts, and parsley drizzled with a quick apple cider vinaigrette for a crunchy salad (no lettuce) that remains crispy the next day.

Funny name. Funny shape, but so delicious. Juicy and crisp. It's literally just peel and slice, and easier than cutting a pineapple!

What Is Kohlrabi?

• Kohlrabi is a cultivar of the wild cabbage, like broccoli and can be found at farmers' markets in both early summer and late fall months
• The bulbous part is actually the stem, even though it looks like it should be a root vegetable.
• Purple kohlrabi might look completely different from green kohlrabi, but the flavor and texture are basically identical. The purple color only goes skin deep, as the insides are the same creamy white.

What Does Kohlrabi Taste Like?

• Its texture is a raw potato, and the flavor is not strong but like a mild-tasting broccoli stem. It's awesome in raw applications.
• The leaves are tough as they age and perfect sautéed like spinach and kale or stewed like collard greens.

How To Buy Kohlrabi

• Larger bulbs tend to get woody and tough at the base as they age, so look for bulbs under 3 inches in diameter. Simply cut out the tough stuff if you notice it.
• If the kohlrabi is sold with the stems and leaves attached, look for leaves that are evenly green with firm stems.

How To Store Kohlrabi

• The best way to store kohlrabi is to trim the stems and leaves, and refrigerate them separately from the kohlrabi bulbs in clean plastic bags with dry paper towels to absorb moisture.
• The bulbs can be stored for a week, but the leaves stay fresh for only a few days.
• The stems are tough and should be removed before cooking.

Why You Will Love This Recipe

• There is no leafy lettuce to wilt in this salad.
• The leftovers taste just as good the next day.
• It's a great make-ahead salad.
• Kids love it with the apples.
• A fresh and crunchy salad that pleases everyone who tastes it.

Ingredients

Here are the ingredients needed to make this crunchy apple kohlrabi salad!

• Kohlrabi: Outside of a CSA box or a farmer's market, I have found kohlrabi at Sprouts Farmers Market and Whole Foods. Green or purple will work because they have the same flavor. If you can’t find kohlrabi, jicama, or broccoli stems would be the closest substitute.
• Apple: Use your favorite flavorful apple. I prefer Honeycrisp because it's sour and sweet plus the red skin adds some color to the salad.
• Celery: Look for an untrimmed bunch of celery that still has the leaves attached. The leaves will be added to the salad.
• Walnuts: They are at their best when toasted; they will add more crunch to this salad.
• Fresh, Flat Leaf Italian Parsley: Italian parsley helps bring a herby brightness to the salad. Please don't use dried parsley.
• Extra Virgin Olive Oil: Taste various olive oils to find the one that you like the best. My favorite is from California Olive Ranch.
• Apple Cider Vinegar: A tangy vinegar made from crushed apples that compliments the fresh apples. Good substitutes are white wine vinegar or rice vinegar.
• Dijon Mustard: It can be pretty strong by itself, but it is so useful for pan sauces, salad dressings, and marinades. Dijon began in France and definitely has a distinctive mustard flavor, and is more intense, sharp, and complex than yellow mustard. It is made with brown mustard seeds and white wine.
• Honey: A liquid, natural sweetener with floral notes that enhance the vinaigrette.
• Optional: Soft cheese like blue, feta, or goat cheese (not pictured).

See the recipe card below for ingredient measurements.

Variations & Substitutions

Here are some ideas for how to change this salad to suit your taste or to use what you may have on hand.

• Kohlrabi: Can't find kohlrabi? Jicama or broccoli stems would be the closest substitute. Fennel bulbs could also be added or used as a substitute.
• Cheese: The blue cheese can be omitted or just a light amount added. Serving this to kids or need something a little less pungent? Try fresh goat cheese (chevre) or feta crumbles.
• Switch The Fruit: Use fresh pears instead of apples.
• Add seeds: Sprinkle pomegranate seeds or celery seeds in the salad.
• Try Other Nuts: If you don’t have walnuts on hand, pecans or almonds would be a good substitute.
• Oils: You can substitute half of the olive oil with quality walnut oil in the vinaigrette to complement the walnuts in this salad.
• Herbs: You can add fresh dill, mint, or tarragon.

Equipment

• 12 x 18-inch rimmed sheet pan
• mandolin, optional time-saving tool
• 8-inch chef's knife
• paring knife

Step-by-Step Instructions

Preheat the oven to 350°F.

Step 1: Toast the walnuts on a sheet pan for about 10 minutes in the oven. Remove and let cool.

Step 2: Remove the healthy celery leaves from the stalks. Save the leaves. Using a mandolin or knife, slice the celery stalks into ¼ inch thick pieces. Store the celery in a bowl of icy water.

Step 3: Remove the stems from the kohlrabi and slice the top and bottom off. Peel along the sides of the bulb to remove the skin. Slice into ¼ inch thick medallions. Stack the circles and cut into ¼ inch thin matchsticks. Add the kohlrabi to the bowl of celery.

Step 4: Quarter the apple and remove the core. Slice the apple quarters into paper thin slices using the mandolin or a knife.

Step 5: Store the apples and vegetables submerged in the bowl of icy water up to 6 hours in advance until ready to finish assembling the salad.

Step 6: Chop the flat leaf Italian parsley and celery leaves.

Note: You may not use all of this vinaigrette. Leftovers can be stored in the fridge for 2 weeks.

Step 7: In a small lidded container like a mason jar, add the apple cider vinegar, dijon mustard, honey, olive oil,and salt. Shake to combine and set aside.

Step 8: To serve, drain the icy water and dry the apples, kohlrabi, and celery using paper towels or a clean dish towel. Return to the bowl with the chopped parsley, celery leaves, and walnuts. Dress the salad with the half of salad dressing. Taste after mixing to see if more dressing is needed. Sprinkle crumbles of blue cheese or goat cheese on top, if using.

Make Ahead Instructions

I recommend assembling the salad just before serving, but the components can be prepped earlier.

Up to 3 days before serving:

• Make the apple cider vinaigrette and store in the fridge.
• Toast the walnuts and store them in a sealed container in the pantry.

Day of serving:

• Chop the kohlrabi, celery, and apples and store them submerged in a bowl of ice water in the fridge up to 6 hours before serving.
• Chop the parsley and celery leaves and wrap them in a damp paper towel inside in a baggie and store in the fridge.

Proceed with assembling and dressing the salad just before serving.

Storage Information

Leftover apple kohlrabi salad is good for 2-3 days stored in the refrigerator covered.

Leftover vinaigrette can be stored in the fridge for 2 weeks.

FAQ

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