German Kohlrabi and Cucumber Salad with Dill Recipe
A light kohlrabi and cucumber salad with a dill yogurt dressing is a popular side dish in northern Germany, where simple, crunchy vegetables are appreciated. The flavor is similar to Polish mizeria, but it’s crunchier thanks to the kohlrabi. Perfect with pan-fried fish, roast chicken, or as a quick snack on a hot day.
Similar kohlrabi and cucumber salads appear in northern Germany as a lighter alternative to potato salad, especially served with pan-fried fish. They’re often served in summer, when young kohlrabi has the most delicate flavor.
This salad combines the familiar creamy freshness of cucumber salad with the extra crunch and subtle sweetness of kohlrabi, giving a German twist to a flavor profile many Central Europeans already love.
Why this version works
- Briefly salting the kohlrabi and squeezing out the juice gives an intense flavor without a watery dressing.
- The mix of yogurt and cream is creamy but not as heavy as mayonnaise.
- Very thinly slicing both vegetables keeps them crisp without tough fibers or thick peels.
- Finely chopped dill evenly flavors the dressing instead of forming isolated “clumps” of herbs.
Chef's tips
Slice the vegetables as thinly as you can – this makes the salad more delicate and helps the dressing coat everything evenly. If the kohlrabi is very young and tender, you can leave a bit of the green skin for extra color.
How to serve
Serve in a chilled bowl alongside pan-fried fish, schnitzel, or roast chicken. It also works well as part of a cold buffet with boiled potatoes, cold cuts, and rye bread.
Watch out for
- Don’t salt too aggressively at the start – after squeezing out the juice it’s easy to overdo the salt when you season at the end.
- If you don’t pour off the kohlrabi juice, the dressing will quickly sink to the bottom and the salad will lose its creamy consistency.
- Too much lemon juice will start to “cook” the cucumber and soften it so it resembles a pickle.
Ingredients
- kohlrabi peeled, small - 2 pieces
- cucumber fresh, greenhouse, large - 1 piece
- plain yogurt thick - 150 g
- sour cream 18% or 12% fat - 40 g
- dill fresh, finely chopped - 10 g
- lemon juice - 1 tablespoon
- sugar - 0.5 teaspoons
- salt for the vegetables and the dressing
- pepper to taste
Preparation
- Peel the kohlrabi deeply, removing the fibrous skin until you reach the completely pale interior. Slice it into very thin half-moons or matchsticks – the slices should bend slightly rather than snap when you fold them.
- Transfer the kohlrabi to a bowl, lightly salt and toss. Set aside for 5–10 minutes, until a little juice collects at the bottom and the slices become flexible – still distinctly crisp, but less “raw”-hard.
- Wash the cucumber thoroughly; if the skin is very thick, peel it partially in lengthwise strips. Slice into thin rounds or half-moons – when cut, the seeds should be visible but not falling out of the slices.
- In a small bowl, mix the yogurt, sour cream, lemon juice, sugar, and a pinch of salt and pepper until the dressing is completely smooth and slightly thick. Taste – it should be brightly tangy, with a gentle sweetness that doesn’t dominate.
- Finely chop the dill, removing any thicker, woody stems. Add it to the dressing and mix until the greens evenly tint the dressing a light green without large clumps of dill.
- Pour off the juice that has collected in the bowl with the kohlrabi, then gently squeeze the slices with your hand or a spoon. The surface of the vegetable should feel dry to the touch so the dressing clearly clings to it.
- Add the kohlrabi and cucumber to the bowl with the dressing. Gently toss with a large spoon, lifting from the bottom, until all the slices are thinly and evenly coated with dressing, but not broken or mashed together.
- Taste the salad and season with additional salt, pepper, or a pinch of sugar if the cucumber is very tart. Serve right away or chill for 10–15 minutes, just until the dressing thickens slightly while the vegetables remain distinctly crisp.
Storage
Store any leftover salad in the fridge in a closed container and eat within 1 day, as the vegetables will release water and lose their crunch over time.
I like to make this salad slightly ahead of time so the flavors blend, but not more than 30 minutes in advance so the vegetables stay crisp. A tiny pinch of sugar really balances the tang of the yogurt and lemon, just like in traditional German cucumber salads.
