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.
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.
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.
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 and slice it into very thin half-moons or matchsticks. Transfer to a bowl, lightly salt and set aside for 5 minutes to soften slightly.
- Wash the cucumber; if the skin is tough, you can peel it. Slice into thin rounds or half-moons.
- In a separate small bowl, mix the yogurt, sour cream, lemon juice, sugar, a pinch of salt and pepper until the dressing is smooth.
- Add the chopped dill to the dressing and mix again.
- Pour off any excess liquid from the bowl with the kohlrabi. Add the kohlrabi and cucumber to the yogurt dressing.
- Gently toss everything together, taste, and adjust the seasoning with more salt, pepper or a little sugar if needed.
- Serve immediately or chill in the fridge for 10–15 minutes to let the flavors meld.
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.
