Crispy Apple and Kohlrabi Salad

Why You’ll Love This Recipe

This salad is refreshing, crunchy, and full of vibrant flavors. The combination of apple and kohlrabi creates a balance of sweet and earthy notes, while tarragon adds a hint of anise-like freshness. Toasted sunflower seeds bring nutty crunch, and a bright lemon dressing ties everything together. It’s quick to prepare, healthy, and beautiful on the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 small kohlrabi (about 1 pound), cut into matchsticks about ¼″ wide
• 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
• ⅓ cup grated gouda cheese (optional)
• ¼ cup fresh tarragon leaves
• 3 tablespoons toasted sunflower seeds
• Lemon zest, to taste
• 1 to 2 tablespoons olive oil, to taste
• 1 to 2 tablespoons lemon juice, to taste
• Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

Directions

1. Prepare the kohlrabi by peeling and cutting it into thin matchsticks. Core and slice the apple into similar matchsticks.
2. Place the kohlrabi and apple in a large mixing bowl.
3. Add grated gouda (if using), tarragon leaves, toasted sunflower seeds, and lemon zest.
4. Drizzle with olive oil and lemon juice, then gently toss to coat.
5. Season with flaky sea salt and freshly ground black pepper to taste.
6. Serve immediately for best texture and flavor.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Total time: 15 minutes

Variations

• Replace tarragon with fresh parsley, mint, or dill for a different herbal note.
• Use feta or Parmesan instead of gouda for a sharper cheese flavor.
• Swap sunflower seeds with pumpkin seeds, almonds, or walnuts.
• Add shredded carrots or thinly sliced radishes for more crunch and color.
• Make it heartier by adding arugula or mixed greens as a base.

Storage/Reheating

This salad is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The apple may brown slightly, but the lemon juice helps slow oxidation. This salad does not require reheating and should be served cold.

FAQs

What does kohlrabi taste like?

Kohlrabi has a mild, crisp flavor similar to a cross between cabbage and broccoli stems, with a slight sweetness.

Do I need to peel the kohlrabi?

Yes, the outer layer can be tough and fibrous, so it’s best to peel it before slicing.

Can I make this salad vegan?

Yes, simply omit the cheese or replace it with a dairy-free alternative.

What apples work best for this recipe?

Crisp, slightly sweet varieties like Honeycrisp, Fuji, or Pink Lady work best.

Can I prepare it ahead of time?

You can prep the kohlrabi and dressing ahead, but slice the apple just before serving to keep it fresh.

How can I make the salad creamier?

Add a spoonful of Greek yogurt or a creamy dressing to coat the ingredients.

Is tarragon necessary?

Not at all while tarragon adds unique flavor, you can substitute it with parsley, basil, or mint.

Can I roast the kohlrabi instead?

Yes, roasted kohlrabi adds a softer texture and deeper flavor, but the salad will lose some of its crispness.

What other cheeses pair well with this salad?

Parmesan, manchego, or goat cheese are excellent alternatives to gouda.

Can I double the recipe for a crowd?

Absolutely! This salad scales easily and makes a refreshing side for gatherings.

Conclusion

Crispy apple and kohlrabi salad is a bright, crunchy dish that showcases fresh seasonal produce with minimal effort. The sweet apple, earthy kohlrabi, and fragrant tarragon pair beautifully with the nutty crunch of sunflower seeds and a light lemon dressing. Perfect as a side dish or a refreshing starter, this salad is simple, versatile, and a delightful way to enjoy crisp, clean flavors.

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