Kohlrabi, Apple and Walnut Salad

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This collection gives four ways to prepare kohlrabi. Start with the crisp apple-and-walnut salad in the recipe card below, then choose the creamy braise, cheese-topped bake or blended potato soup farther down the page. Each dish has its own ingredient list and directions; do not combine their quantities into one recipe. Peel the firm outer skin before grating or slicing the bulb. The salad is quick and served fresh, while the other three options need a stove or oven. Pick one preparation that suits your meal, read its steps from start to finish, and adjust seasoning only after cooking or dressing. The original post contains all four recipes, and this translation keeps each one visible.

1. Kohlrabi, apple and walnut salad

Peel and coarsely grate one large kohlrabi with one sweet-tart apple and one small carrot. Toss with a handful of chopped walnuts, 2 tablespoons olive oil and 1 teaspoon lemon juice. Season to taste and serve promptly.

Recipe card

Kohlrabi, Apple and Walnut Salad

A crisp kohlrabi, apple, carrot and walnut salad; three more kohlrabi dishes follow in the article.

Prep 15 minCook 0 minTotal 15 minYield 4 salad side portions

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

1 large kohlrabi 1 sweet-tart apple 1 small carrot 1 handful walnuts 2 tbsp olive oil 1 tsp lemon juice to taste salt and pepper

Instructions

1. Grate

   Peel kohlrabi; coarsely grate with the apple and carrot.

2. Dress

   Chop walnuts, add to the grated vegetables and toss with olive oil and lemon juice.

3. Season and serve

   Add salt and pepper to taste and serve promptly.

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2. Braised kohlrabi with sour cream

Ingredients: 2 kohlrabi bulbs, 1 onion, 1 carrot, 150 ml sour cream, 1 tablespoon vegetable oil, a little water, salt and herbs to taste.

1. Peel and dice the kohlrabi; cut the carrot into thin strips.
2. Soften chopped onion in the oil. Add kohlrabi, carrot and a little water, cover and cook until the vegetables begin to soften, about 10 minutes.
3. Stir in sour cream and braise another 5–7 minutes until the vegetables are tender. Season and add herbs.

3. Baked kohlrabi with cheese and garlic

Ingredients: 2 medium kohlrabi bulbs, 100 g hard cheese, 1 tablespoon butter, 2 garlic cloves, 3 tablespoons cream or sour cream, 2 tablespoons breadcrumbs, salt and nutmeg to taste.

1. Heat the oven to 180°C (350°F). Peel and slice kohlrabi, boil 5 minutes in salted water, drain and dry.
2. Place in a baking dish. Mix cream or sour cream with grated cheese, crushed garlic and seasonings; spoon over the kohlrabi and sprinkle with breadcrumbs.
3. Bake about 20 minutes until golden and the kohlrabi is tender.

4. Creamy kohlrabi and potato soup

Ingredients: 1 large kohlrabi, 2 potatoes, 1 onion, 100 ml cream, 1 tablespoon butter, water to cover the vegetables, salt, pepper and nutmeg to taste.

1. Peel and dice vegetables, cover with water and simmer until tender.
2. Add butter and seasoning, then blend until smooth.
3. Stir in cream and heat through without boiling. Serve hot.

How to tell when it is ready

The featured salad is ready when the grated kohlrabi, apple and carrot are evenly dressed. The three cooked variations have their own doneness cues.

Tips

• Peel the firm outer skin before preparing any of the four dishes.
• Dress the featured salad just before serving.
• Keep each variation’s ingredient list separate.
• Cook the baked and braised versions until the kohlrabi is tender.

Troubleshooting

• Peel the firm outer skin before preparing any of the four dishes.
• Follow the method’s visible texture or temperature cue rather than a fixed clock when ingredients vary.

Serving suggestions

• Serve the salad with a light lunch.
• Pair braised kohlrabi with potatoes.
• Serve baked kohlrabi as a warm side.
• Offer the soup with toasted bread.

Storage

Serve the salad promptly and refrigerate leftovers. Cool cooked versions promptly; refrigerate in covered containers and use within 3–4 days.

Serve kohlrabi, apple and walnut salad when the final step’s doneness and storage cues have been met.