If you’ve never tried kohlrabi raw, this salad is the perfect place to start. I first started using raw kohlrabi when I was working in catering, and I quickly fell in love with its crisp texture and mild, slightly peppery flavor. Paired with tart apple, fresh dill, and a bright lemony dressing, this Kohlrabi Salad is crunchy, refreshing, and incredibly easy to throw together. Whether you're serving it as a side or a light lunch, it’s one of those recipes that surprises people in the best way.
Why you’ll love this Kohlrabi Salad
If you're looking for something quick, flavorful, crisp, and refreshing, this salad ticks all the boxes. The flavor of kohlrabi is fairly mild, and the crunch can't be beat. The dressing is super light and tangy, and the fresh dill adds even more freshness. It uses minimal ingredients and you can make it in minutes, as long as you have a few key tools.
What you'll need to make this salad
Equipment
This salad can be made with very few pieces of equipment, especially if you're willing to slice everything by hand. I prefer to use a mandoline slicer to cut the kohlrabi and apple, but if you don't have one, you can use a knife. Here's what you need:
- A medium-sized mixing bowl
- A sharp knife and cutting board
- Recommended: A mandoline slicer, to make quick work of the kohlrabi
- Optional: A food processor with a coarse grater blade (for a finer texture).
Ingredients
- Kohlrabi - one big juicy bulb.
- Apples - Granny Smith (green) apples are best, for their tangy tartness.
- Fresh dill - a big handful, for the ultimate fresh flavor.
- Lemon - the juice will be needed for the dressing.
- Plain yogurt - the thicker the better. Greek yogurt is best.
- Salt - to amp up all the flavors.
- Garlic - just a glove adds a nice background note, but it's optional.
- Black pepper - I think it adds a nice kick, but it's also optional.
How to make this salad
Step 1: Shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. When cutting the kohlrabi this way, I find that the salad stays crunchy until the next day when I pack it for lunch.
Step 2: Slice the apples using the same method you used for the kohlrabi. This ensures you will have a consistent texture throughout the salad.
Step 3: Make a quick dressing with the yogurt, salt, and lemon juice, and toss the sliced kohlrabi in it.
Step 4: Add the chopped fresh dill, and continue tossing until everything is nicely combined.
Storage tips
This salad holds up surprisingly well, thanks to the sturdy texture of both the kohlrabi and the apples. Here’s how to keep it crisp and fresh:
- In the Fridge: Store leftovers in an airtight container for up to 3 days. The flavors actually get better as they sit, but the texture is best within the first 24–48 hours.
- Keep It Cold: Since this salad is mayo-free, it’s great for potlucks and picnics—but still best kept chilled for food safety and texture.
- Slice the kohlrabi by hand, or with a mandoline: The grater method is great in a pinch, but the grated kohlrabi doesn't hold up as well over time, and may get a bit soggy if left for too long.
Kohlrabi Salad FAQs
While you can use any firm, crispy apple, I prefer using Granny Smith apples for this salad because of their tartness.
Yep! Parsley, cilantro, or tarragon would also be great options. Just avoid using woody herbs like rosemary or thyme, as they don't offer the same freshness.
Sure! The apple adds a really nice tartness and sweetness to the salad, but you can certainly leave it out if you prefer.
You can! Kohlrabi greens are edible and slightly earthy, similar to kale or collards. If you have them, thinly slice a few leaves and mix them into the salad for added texture and nutrition.
If you can’t find kohlrabi, try using jicama, broccoli stems, or even shaved fennel for a similar crunchy texture and mild flavor. Or, if you are a radish lover, you can use daikon or globe radishes for an extra spicy salad.
Yes! You can swap out the yogurt for plant-based yogurt or sour cream. Just try to find a really thick one without any extra flavorings.
Serving suggestions
This Kohlrabi and Apple Salad goes perfectly with anything you'd serve with a coleslaw. Great for spring picnics and backyard BBQs. Serve with things like:
- Burgers or hot dogs (or veggie burgers like this one)
- Steaks
- Grilled Sausages
- Grilled or seared salmon
- Roasted or rotisserie chicken (or this air fryer version)
Let me know if you make it! I'd love to hear how it goes. Enjoy!
Ready to learn more about kohlrabi and all the wonderful things you can make with it? Check out my Kohlrabi 101 post that breaks it all down.
Recipes to try next
- Quick Veggie Slaw With Miso Sesame Dressing
- Grilled Zucchini Salad with Chickpeas
- 5-ish Ingredient Celery Root Soup
Kohlrabi Salad with Apple and Fresh Dill
Equipment
- Cutting board and knife
- mixing bowl
- Mandoline slicer optional
- Food processor with grater blade optional
Ingredients
- 1 kohlrabi
- 2 granny smith apples
- 1 handful fresh dill
- 100 grams thick yogurt
- 1 lemon (juice)
- 1 pinch salt
- 1 clove garlic (optional)
- Ground black pepper (optional)
Instructions
- Shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. See recipe notes for more info.
- Use the same technique to slice the apples. for consistency.
- Make a quick dressing by combining the yogurt, salt, and lemon juice in a small bowl, then tossing the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.
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