German Kohlrabi and Carrot Salad Kohlrabi-Möhren-Salat Recipe
Kohlrabi-Möhren-Salat is a crunchy salad made from raw kohlrabi and carrot, often served in Germany as a side dish with lunch or dinner. It’s slightly sweet, refreshing and very easy to prepare. The flavor is similar to a classic carrot slaw, but the kohlrabi adds a delicate, slightly nutty note.
Such kohlrabi and carrot slaws are a typical German side dish for meat and potato-based meals, especially in summer. They often appear alongside potato salads at home barbecues and family dinners.
This salad showcases kohlrabi in a simple, everyday way that’s typical of German home cooking, pairing it with carrot and apple for a crunchy, lightly sweet side dish.
Why this version works
- Combining yogurt with a bit of mayonnaise creates a dressing that is light yet still full of flavor.
- Grating the apple directly into the bowl preserves its juice, which naturally sweetens the salad.
- Using the coarse side of the grater keeps the vegetables crunchy even after a short chill.
- A brief resting time lets the flavors meld and softens the vegetables without turning them mushy.
Chef's tips
Choose young, tender kohlrabi – older bulbs can be fibrous. If your kohlrabi seems a bit woody, cut away the tougher outer layer more generously before grating.
How to serve
Serve with schnitzel, roast meats, grilled sausages or simple pan-fried fish. It’s also a good addition to lunch boxes, packed separately from the dressing until serving.
Watch out for
- If you peel the kohlrabi too shallowly, fibrous rings will remain and be stringy in the mouth.
- Do not grate the vegetables on the fine side of the grater—they will quickly release water and the salad will turn wet and soft.
Substitutions
- You can partially replace the plain yogurt with 12% sour cream for a creamier dressing.
- You can swap the parsley for dill or chives, depending on what you have left in the fridge.
- You can substitute the sugar with honey or maple syrup, adding it gradually to taste.
Ingredients
- kohlrabi medium-sized, young - 2 pieces
- carrot medium-sized - 2 pieces
- apple crisp, slightly tart - 1 piece
- plain yogurt - 100 g
- mayonnaise optional, for a creamier version - 1 tablespoon
- lemon juice freshly squeezed - 1 tablespoon
- vegetable oil e.g. rapeseed - 1 tablespoon
- sugar - 0.5 teaspoons
- salt to taste
- pepper to taste
- parsley chopped, for sprinkling - 1 tablespoon
Preparation
- Peel the kohlrabi, cutting off any woody parts. Grate it on the coarse side of a grater or cut into very thin matchsticks.
- Peel and wash the carrot, then grate it on the coarse side of a grater as well.
- Wash the apple, remove the core and grate it on the coarse side of a grater, preferably directly into the bowl so you don’t lose the juice. You can leave the peel on if it looks good.
- In a separate small bowl, mix the yogurt, mayonnaise (if using), oil, lemon juice, sugar, a pinch of salt and pepper until you have a smooth dressing.
- Put the grated kohlrabi, carrot and apple into a large bowl. Pour over the dressing and mix thoroughly with a spoon so all the ingredients are coated.
- Taste the salad and, if needed, adjust with more salt, pepper or a little sugar. Sprinkle with chopped parsley.
- Chill for 10–15 minutes in the fridge so the flavors meld and the vegetables soften slightly but stay crunchy.
Storage
Store leftover salad covered in the fridge and eat within 1–2 days. The vegetables will soften over time and release some juice, so stir before serving and adjust seasoning if necessary.
I like to add a few chopped nuts on top just before serving – they echo the subtle nuttiness of the kohlrabi and add extra crunch.
