5 Best Kohlrabi Salad Recipes (Fresh, Crunchy, and Easy)

Kohlrabi might be the most underrated salad vegetable. Raw, it’s crisp like an apple, juicy like a water chestnut, and mild enough to pair with almost any dressing. Unlike cucumber, it doesn’t get watery. Unlike radish, it’s not aggressively peppery. It holds its crunch for hours, which makes it perfect for make-ahead salads, potlucks, and meal prep.

If you’ve never eaten kohlrabi raw, start here. These five salads showcase what the vegetable does best — and none of them require cooking.

Not sure how to prep kohlrabi for salad? Our guide on how to peel and prepare kohlrabi covers the basics.

1. Classic Kohlrabi-Apple Salad with Lemon Vinaigrette

This is the salad that converts kohlrabi skeptics. The combination of crisp kohlrabi and tart apple is clean, refreshing, and bright — the kind of side dish that makes grilled chicken or fish feel like a complete meal.

Ingredients (Serves 4)

• 2 medium kohlrabi, peeled and julienned
• 1 large Granny Smith apple, julienned (leave skin on)
• 1/3 cup toasted walnuts, roughly chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup crumbled feta or goat cheese (optional)

Lemon vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions

1. Whisk together all vinaigrette ingredients in a large bowl.
2. Add julienned kohlrabi and apple. Toss to coat evenly.
3. Let sit for 5 minutes — the kohlrabi will absorb some of the dressing and soften slightly at the edges while staying crunchy in the center.
4. Top with walnuts, parsley, and cheese if using.
5. Serve immediately or refrigerate. This salad holds well for up to 8 hours.

Why it works

The acidity of the lemon keeps the apple from browning, the Dijon adds a mustard backbone without being overwhelming, and the walnuts bring enough fat and texture to make the salad feel substantial. Kohlrabi and apple are almost the same density, so you get a uniform crunch throughout.

Prep time: 15 minutes. Per serving: ~160 calories, 11 g fat, 13 g carbs, 4 g fiber, 3 g protein.

2. Thai-Inspired Kohlrabi Salad with Peanuts and Lime

This salad has crunch, heat, acid, and sweetness — all the hallmarks of a good Thai salad. Kohlrabi stands in for green papaya, and honestly, the texture is close enough that you’d need them side by side to tell the difference.

Ingredients (Serves 4)

• 2 large kohlrabi, peeled and shredded (use a box grater or julienne peeler)
• 1 medium carrot, shredded
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup fresh mint leaves, torn
• 1/3 cup roasted peanuts, crushed
• 1 small Thai chili or serrano pepper, thinly sliced (adjust to taste)

Dressing:

• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar or palm sugar
• 1 clove garlic, finely grated
• 1 teaspoon sesame oil

Instructions

1. Whisk dressing ingredients together until the sugar dissolves.
2. Combine shredded kohlrabi, carrot, cilantro, and mint in a large bowl.
3. Pour dressing over the vegetables and toss thoroughly.
4. Let sit for 10 minutes. The kohlrabi will soften just slightly and absorb the dressing.
5. Top with crushed peanuts and sliced chili before serving.

Why it works

Green papaya salad (som tum) relies on a firm, crunchy, neutral-flavored vegetable that can absorb a punchy dressing without wilting. Kohlrabi does exactly that. The fish sauce and lime create an umami-acid base, the sugar balances it, and the peanuts add richness. This is the salad to make when you want something that feels exciting, not virtuous.

Prep time: 15 minutes. Per serving: ~140 calories, 7 g fat, 15 g carbs, 4 g fiber, 5 g protein.

3. Mediterranean Kohlrabi Salad with Olives and Herbs

Think of this as a Greek salad where kohlrabi replaces the cucumber. The result is better in one important way: no watery puddle at the bottom of the bowl after 30 minutes.

Ingredients (Serves 4)

• 2 medium kohlrabi, peeled and diced into 1/2-inch cubes
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh oregano, chopped (or 1 tsp dried)

Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 small clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Whisk dressing ingredients together in a large bowl.
2. Add diced kohlrabi, tomatoes, olives, and red onion. Toss to combine.
3. Gently fold in feta, dill, and oregano.
4. Let sit for at least 10 minutes before serving — 30 minutes is better. The flavors meld and the kohlrabi absorbs the vinaigrette.
5. Taste and adjust salt. The olives and feta add salt, so go easy at first.

Why it works

Kohlrabi cubes hold up in a dressed salad far better than cucumber. After two hours, cucumber releases water and dilutes the dressing. Kohlrabi stays firm and crisp. This makes it the superior choice for picnics, buffets, and meal prep. The salty-briny combination of feta and Kalamata olives plays beautifully against kohlrabi’s mild sweetness.

Prep time: 15 minutes. Per serving: ~200 calories, 16 g fat, 10 g carbs, 3 g fiber, 5 g protein.

4. Kohlrabi, Fennel, and Citrus Salad

This is the elegant one — the salad you bring to a dinner party or serve alongside roasted salmon. The combination of shaved kohlrabi, fennel, and citrus segments is bright, aromatic, and visually striking.

Ingredients (Serves 4)

• 1 large kohlrabi, peeled and shaved paper-thin (use a mandoline)
• 1 medium fennel bulb, trimmed and shaved paper-thin
• 2 navel oranges or blood oranges, segmented (supreme cut)
• 2 tablespoons fresh chives, finely cut
• 1 tablespoon fresh tarragon, chopped (optional but excellent)
• 2 tablespoons toasted pistachios, roughly chopped

Dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh orange juice (from the segmenting)
• 1/2 teaspoon honey
• Pinch of flaky sea salt

Instructions

1. Shave kohlrabi and fennel as thin as possible using a mandoline. Soak the shavings in ice water for 10 minutes — this curls them slightly and maximizes crispness. Drain and pat dry.
2. Whisk dressing ingredients together.
3. Arrange kohlrabi and fennel shavings on a serving platter.
4. Nestle orange segments among the vegetables.
5. Drizzle with dressing, then scatter chives, tarragon, and pistachios over the top.
6. Finish with a pinch of flaky salt. Serve immediately.

Why it works

This salad is about texture contrasts. Paper-thin kohlrabi is almost translucent, crisp as a chip, and has barely any flavor on its own — it acts as a vehicle for the dressing and the bright citrus. Fennel adds an anise note that ties the whole thing together. The pistachios bring color (green against orange) and a buttery crunch.

If you want to know more about what kohlrabi tastes like and why it works raw, see our flavor guide.

Prep time: 20 minutes. Per serving: ~150 calories, 8 g fat, 18 g carbs, 4 g fiber, 3 g protein.

5. Crunchy Kohlrabi Sesame-Ginger Salad

A fast Asian-inspired slaw that goes with anything — grilled meat, fish tacos, rice bowls, or straight out of the container as a snack. The sesame-ginger dressing is addictive.

Ingredients (Serves 4)

• 2 medium kohlrabi, peeled and cut into matchsticks
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds (black, white, or mixed)
• 1/4 cup fresh cilantro (optional)

Sesame-ginger dressing:

• 2 tablespoons toasted sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh ginger, finely grated
• 1/2 teaspoon honey or maple syrup
• Pinch of red pepper flakes

Instructions

1. Whisk all dressing ingredients together.
2. Toss kohlrabi matchsticks with the dressing in a large bowl.
3. Let sit for 10–15 minutes. The kohlrabi will absorb the dressing without going limp.
4. Top with green onions, sesame seeds, and cilantro if using.
5. Serve as a side dish or pack for lunch.

Why it works

Toasted sesame oil is one of the most flavor-dense ingredients in any kitchen — a tablespoon does the work of a quarter cup of a milder oil. Combined with ginger and soy sauce, it creates a dressing that tastes like it took 30 minutes to make but actually took 2. Kohlrabi matchsticks have the perfect surface-area-to-volume ratio for absorbing this dressing while keeping their crunch.

Prep time: 10 minutes. Per serving: ~100 calories, 8 g fat, 7 g carbs, 3 g fiber, 2 g protein.

Tips for Better Kohlrabi Salads

Choosing kohlrabi for salads

Pick small to medium bulbs (2–3 inches in diameter). Larger kohlrabi can develop a woody core that’s unpleasant raw. The skin should be smooth and unblemished, and the leaves (if attached) should look fresh, not wilted.

Cutting techniques matter

How you cut kohlrabi changes the salad experience:

• Julienne/matchsticks — most versatile; good crunch, absorbs dressing well
• Shaved (mandoline) — elegant, almost chip-like; best for composed salads
• Diced — chunky, hearty; works in Mediterranean and grain-based salads
• Grated — slaw-like; absorbs dressing quickly, softer texture

Our peeling and prep guide covers all these cuts with step-by-step instructions.

Make-ahead and storage

Kohlrabi salads hold up better than most raw vegetable salads:

• Undressed kohlrabi keeps in an airtight container in the fridge for 3–4 days.
• Dressed salads stay crisp for 4–8 hours, depending on the dressing acidity. Vinaigrette-based salads last longest.
• Avoid adding delicate herbs early. Toss in cilantro, mint, and basil just before serving.

Seasoning notes

Kohlrabi is mild. It needs bold dressings. If a salad tastes flat, it almost always needs more acid (lemon juice, vinegar) and salt. Don’t be timid with either.

Pair These Salads With

• Kohlrabi-apple or fennel-citrus salad → grilled fish, roast chicken, pork chops
• Thai peanut salad → grilled shrimp, satay, rice bowls
• Mediterranean salad → lamb, falafel, grilled halloumi
• Sesame-ginger salad → teriyaki chicken, salmon, tofu stir-fry

Kohlrabi salads also work as lighter alternatives to coleslaw at barbecues. If you want a more traditional slaw approach, see our dedicated kohlrabi slaw recipe.

Final Thoughts

Kohlrabi was made for salads. Its crunch holds, its flavor stays neutral enough to work with any cuisine, and it doesn’t release water the way cucumber and tomato do. If you’ve only ever cooked kohlrabi, eating it raw in a well-dressed salad might change your entire relationship with the vegetable.

Start with the apple salad or the sesame-ginger slaw. They’re the easiest and the most universally liked. Then work your way through the rest.