Apple Kohlrabi Salad

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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.

Prep Time40

Total Time40

Course: Salad

Cuisine: American

Keyword: apple, cheese, kohlrabi, salad

Servings: if part of a larger meal

Calories: 360kcal

Author: Ali Mairet

Equipment

12 x 18-inch sheet pan
mandolin (optional)
8-inch chef's knife
paring knife

Ingredients

For The Salad

1 cup walnuts
6 celery stalks with healthy celery leaves
1¼ pounds kohlrabi, baseball-sized about 3
1 honeycrisp apple
½ cup celery leaves as much as you can collect from the celery stalks
¼ cup italian parsley
2 ounces blue cheese crumbles optional

For The Cider Vinaigrette

¾ cup olive oil
1 teaspoon dijon mustard
⅛ teaspoon kosher salt or more to taste
4 tablespoons apple cider vinegar
3 tablespoons honey

Instructions

Preheat the oven to 350°F.
Toast the walnuts on a sheet pan for about 10 minutes in the oven. Remove and let cool.
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.
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.
Quarter the apple and remove the core. Slice the apple quarters into paper-thin slices using the mandolin or a knife.
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.
Chop the flat-leaf Italian parsley and celery leaves.
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.

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 half of the cider vinaigrette. Toss and add more dressing, if needed.
Sprinkle crumbled blue cheese or goat cheese on top, if using.

Notes

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

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

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

Nutrition