What pairs well with kohlrabi?

Kohlrabi’s mild crunch pairs well with sweet fruits like apples and pears, earthy vegetables like beets or carrots, and creamy elements such as goat cheese or tahini dressing. It also complements herbs like tarragon and parsley, and shines when combined with citrus-based vinaigrettes or yogurt dips.

Is it okay to eat kohlrabi raw?

Absolutely. Kohlrabi is delicious raw and is often preferred that way in fresh salads like this one. When peeled and sliced thinly, its texture is crisp and refreshing, and its flavor is mildly peppery, similar to a milder radish or broccoli stem.

What are the best apples to use for apple salad?

The best apples for salad are those that maintain their crunch and offer a balance of sweetness and acidity. Varieties like Honeycrisp, Fuji, and Pink Lady are top choices—they resist browning, slice cleanly, and complement savory or citrusy dressings beautifully.

Can you make coleslaw with kohlrabi?

Yes, kohlrabi makes an excellent base for coleslaw. Its firm texture and slightly sweet flavor hold up well to creamy or tangy dressings. You can shred it just like cabbage and combine it with carrots, apples, or even red onion for a fresh, crunchy twist on traditional slaw.

Crispy Apple Kohlrabi Salad Recipe in 10 Minutes: Fresh Fall Flavor in Every Bite

Description

Crispy apple kohlrabi salad recipe that’s fresh, crunchy, and easy. Perfect side dish for fall gatherings or weekday meals in 10 minutes.

Ingredients

2 small kohlrabi (about 1 pound), peeled and cut into ¼-inch matchsticks
1 large sweet apple (about ½ pound), cored and cut into ¼-inch matchsticks
¼ cup fresh tarragon leaves
3 tablespoons toasted sunflower seeds
Zest of ½ lemon (or more to taste)
1 to 2 tablespoons olive oil, to taste
1 to 2 tablespoons lemon juice, to taste
Sea salt, to taste
Freshly ground black pepper, to taste

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Instructions

Place the kohlrabi and apple matchsticks in a large bowl.
Add the tarragon leaves and toasted sunflower seeds.
Grate lemon zest generously over the salad mixture.
Drizzle with 1 tablespoon of olive oil and 1 tablespoon of lemon juice.
Season lightly with salt and black pepper.
Toss gently by hand or with salad tongs.
Taste and adjust by adding more olive oil and lemon juice if needed.
Finish with a final sprinkle of salt and pepper. Serve immediately.