German Raw Kohlrabi and Apple Salad Recipe
This crunchy salad made from raw kohlrabi and apple is a popular side dish in Germany, especially with grilled dishes and roasted meats. The flavor is a bit like a mix of celery-and-apple slaw and a light coleslaw, but milder and more refreshing. It’s perfect as a quick everyday side salad when you don’t want to stand over the stove.
This kind of salad made from raw, grated vegetables is popular in German home cooking as a quick side to pan-fried and grilled meats. Kohlrabi, often from the home garden, appears in these salads more often than in Polish cuisine.
This salad shows off how delicious raw kohlrabi can be: crisp, juicy and refreshing. Combined with apple, dill and a light creamy dressing, it’s a versatile side that fits everything from grilled meats to simple weekday meals.
Why this version works
- Yogurt with a small amount of mayonnaise makes the dressing creamy yet still light.
- Honey balances the acidity of the lemon and enhances the natural sweetness of the apples.
- Grating on the coarse side of the grater helps keep the kohlrabi distinctly crunchy.
- A short chill before serving blends the flavors without softening the vegetables too much.
Chef's tips
Grate the apples just before mixing and always toss them with lemon juice to keep their color bright. Adjust the sweetness with honey depending on how tart your apples are. If you like a more coleslaw-like texture, let the salad sit a bit longer so the vegetables soften slightly.
How to serve
Serve chilled alongside grilled sausages, pork chops or roast chicken. It’s also great with baked potatoes or as a crunchy topping for burgers and pulled pork sandwiches.
Watch out for
- Don’t grate the kohlrabi too far in advance – it releases liquid quickly and the salad becomes watery.
- Sprinkle the apples with lemon juice right away, otherwise they will darken and the salad will lose its fresh appearance.
- Don’t add too much honey, or the dressing will become overly sweet and overwhelm the taste of the vegetables.
Ingredients
- kohlrabi peeled - 2 medium pieces
- apple juicy, preferably slightly tart - 2 pieces
- carrot peeled - 1 medium piece
- plain yogurt thick - 120 g
- mayonnaise - 40 g
- lemon juice freshly squeezed - 2 tablespoons
- honey or sugar - 1 teaspoon
- dill finely chopped - 5 g
- salt to taste
- pepper to taste
Preparation
- Peel the kohlrabi, removing the tough skin. Grate it on a coarse grater or cut into very thin matchsticks, like for a celery salad.
- Wash the apples, cut into quarters and remove the cores. Grate on a coarse grater with the skin on, or cut into thin matchsticks. Immediately drizzle with 1 tablespoon of lemon juice so they don’t turn brown.
- Grate the carrot on a fine or medium grater.
- In a large bowl, mix the yogurt, mayonnaise, remaining lemon juice and honey until you have a smooth dressing.
- Add the grated kohlrabi, apples and carrot to the dressing. Add the chopped dill and season with salt and pepper.
- Mix the salad thoroughly, taste and adjust the seasoning with more salt, pepper or a little lemon juice if needed.
- Refrigerate for at least 15 minutes so the flavors meld and the vegetables soften slightly while staying crunchy.
Storage
Keep the salad in the fridge and use within 1–2 days. Stir before serving, as some liquid may collect at the bottom of the bowl.
This is one of my favorite ways to use up kohlrabi when I don’t feel like cooking. It comes together in minutes and always brings a fresh, crunchy element to the plate.
