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Crispy Apple and Kohlrabi Salad Recipe

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4.7 from 91 reviews

This Crispy Apple and Kohlrabi Salad is a fresh and vibrant dish featuring crunchy kohlrabi and sweet Honeycrisp apples, enhanced with creamy gouda cheese, aromatic tarragon, and toasted sunflower seeds. Lightly dressed with lemon juice and olive oil, this salad offers a perfect balance of textures and tangy flavors, making it a refreshing side or light meal for any occasion.

Ingredients

Units Scale

Vegetables & Fruits

  • 2 small kohlrabi (about 1 pound, green variety preferred), cut into 1/4" wide matchsticks
  • 1 large Honeycrisp apple (about 1/2 pound), cored and cut into 1/4" wide matchsticks
  • Lemon zest, to taste

Dairy

  • 1/3 cup grated gouda cheese (optional)

Herbs & Seeds

  • 1/4 cup fresh tarragon leaves
  • 3 tablespoons toasted sunflower seeds

Dressing

  • 1 to 2 tablespoons olive oil, to taste
  • 1 to 2 tablespoons lemon juice, to taste
  • Flaky sea salt (such as Maldon), to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the ingredients: Cut the kohlrabi and Honeycrisp apple into matchsticks roughly ¼ inch wide. Grate the gouda cheese if using. Pick fresh tarragon leaves and toast sunflower seeds if not already toasted.
  2. Combine in serving bowl: In a large bowl, add the kohlrabi and apple matchsticks. Add the grated gouda cheese, fresh tarragon leaves, and toasted sunflower seeds on top.
  3. Add lemon zest: Liberally shave lemon zest over the bowl, using approximately half of a small lemon’s worth or more to infuse a citrus aroma.
  4. Dress the salad: Drizzle 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the salad. Sprinkle lightly with flaky sea salt and freshly ground black pepper.
  5. Toss gently: Use your hands to gently toss the salad ingredients together, ensuring even distribution of dressing and flavors.
  6. Adjust seasoning: If the salad seems dry, add additional olive oil and lemon juice, about another tablespoon each. Finish with a light sprinkle of salt and pepper to taste.
  7. Serve immediately: Enjoy the salad fresh for optimal crispness and flavor balance.

Notes

  • For a more colorful presentation, use purple kohlrabi instead of green.
  • To toast sunflower seeds, dry roast them in a skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
  • Gouda cheese is optional and adds a creamy, slightly nutty flavor; omit for a dairy-free version.
  • Adjust lemon juice and olive oil quantities based on your preference for acidity and moisture.
  • The salad is best served immediately to maintain crisp texture; the kohlrabi and apple can soften if dressed too far in advance.

Find it online: https://queenrecipe.com/crispy-apple-and-kohlrabi-salad-recipe/