It’s up to you whether you’d like to 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.

’ve also had good success using the grater blade of a food processor, as shown in the video below, however the result is quite a fine texture and your salad won’t stay as crunchy for as long.

No matter which way you slice it, I do recommend that you slice the apples using the same method for consistency.

Make a quick dressing with the yogurt, salt, and lemon juice, and toss the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.