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Overhead view of shaved kohlrabi and apple ribbons with toasted walnuts and parmesan curls in a white ceramic bowl on linen.

Shaved Kohlrabi and Apple Salad with Lemon Vinaigrette

Raw kohlrabi and apple, shaved thin and tossed in a lemon dijon dressing with toasted walnuts and parmesan, no stove needed.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Healthy
Calories: 187
Ingredients Method Notes

Ingredients
  

Salad
  • 2 kohlrabi medium bulbs (about 500 g); peeled and shaved thin
  • 1 apple large (about 200 g); honeycrisp or granny smith, cored and shaved thin
  • 2 tbsp fresh dill chopped; or flat-leaf parsley
  • 1/3 cup walnuts (40 g); toasted and roughly chopped
  • 1/4 cup parmesan (25 g); shaved with a peeler, optional
Lemon Dijon Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice about 1 lemon, divided
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper freshly ground

Method
 

Prep the Vegetables
  1. Peel the kohlrabi bulbs with a knife, cutting deep enough to remove the tough fibrous layer underneath the skin. Trim the ends.
  2. Set a mandoline to 2 mm and shave the kohlrabi into thin rounds. Transfer to a large mixing bowl.
  3. Core the apple and shave it on the same mandoline setting. Toss the apple slices immediately with 1 tablespoon of the lemon juice to stop browning.
  4. Add the apple to the bowl with the kohlrabi. Sprinkle both lightly with a pinch of salt and let sit for 5 minutes to draw out excess moisture.
Dress and Assemble
  1. In a small jar or bowl, whisk together the olive oil, remaining 1 tablespoon lemon juice, dijon mustard, honey, apple cider vinegar, 1/2 teaspoon salt, and black pepper until the dressing looks emulsified.
  2. Pour the dressing over the kohlrabi and apple. Toss well to coat every ribbon.
  3. Add the chopped dill, toasted walnuts, and half the shaved parmesan. Toss gently to combine.
  4. Plate the salad and top with the remaining parmesan and a final crack of black pepper. Serve within 30 minutes for the best crunch.

Notes

  • Peel kohlrabi past the fibrous layer, about 3 mm deep.
  • Dress the apple with lemon juice immediately after slicing.
  • Serve within 30 minutes of dressing for the best crunch.
  • Toast walnuts just until fragrant, they burn fast once they start.