Imagine a salad that balances the crisp, mild sweetness of kohlrabi with the tangy pop of raisins and the fresh crunch of apple, all tied together with a creamy yogurt-mayo dressing. This kohlrabi salad with raisins and apple is a celebration of textures and flavors—perfect as a light lunch, a vibrant side dish, or an impressive starter. Inspired by Russian home cooking, this recipe transforms humble ingredients into an elegant dish that feels both nostalgic and modern. Let's dive into the art of making this refreshing, nutrient-packed salad.
About This Kohlrabi Salad
Kohlrabi, often called the "German turnip," is a versatile vegetable from the cabbage family. Its bulbous stem has a delicate, sweet flavor reminiscent of broccoli stems or Jicama. Here, it takes center stage alongside sweet apple and plump raisins. The dressing—a blend of homemade yogurt and mayonnaise—adds a luxurious creaminess without overwhelming the fresh, vibrant notes. Toasted sesame seeds provide a nutty finish, elevating this dish into a sophisticated side that pairs beautifully with roasted meats, grilled fish, or simply on its own as a satisfying vegan option.
Ingredients
- Kohlrabi – 2 pieces (medium-sized bulbs)
- Sweet red apple – 1 (about 150g)
- Raisins – 30g
- Lemon – 60g (about half a lemon)
- Natural yogurt (3.2% fat) – 2 tablespoons
- Mayonnaise – 1 tablespoon
- Sesame seeds – 1 tablespoon
- Salt – to taste
- Freshly ground black pepper – to taste
Step-by-Step Instructions
Step 1: Soak the Raisins
Rinse the raisins under cold water, then place them in a small bowl and cover with hot water. Let them soak for 10–15 minutes until plump and softened. Drain well, pat dry with paper towels. If the raisins are large, cut them in half. This step ensures they are juicy and tender in the final salad.
Step 2: Toast the Sesame Seeds
Place sesame seeds in a dry non-stick skillet over medium-low heat. Toast, stirring constantly, for 1–2 minutes until they turn golden and fragrant. Be careful—sesame can burn in seconds. Immediately transfer to a small dish to stop cooking. Set aside to cool.
Step 3: Prepare the Kohlrabi
Wash the kohlrabi bulbs thoroughly. Using a sharp knife, trim any roots or irregularities. With a vegetable peeler, remove the tough outer skin in thin strips, revealing the crisp, pale green flesh. The key is to remove only the fibrous layer—don't waste the tender interior.
Step 4: Shred the Kohlrabi
Using a wide chef's knife, slice the peeled kohlrabi into 3–4mm thick rounds, then stack and cut into thin matchsticks. Avoid using a grater—it will make the salad too watery and fine. Place the shredded kohlrabi in a bowl, add a pinch of salt, and toss gently. The salt will draw out a bit of moisture, enhancing the crunch.
Step 5: Cut the Apple
Halve the apple, remove the core, and slice into matchsticks similar in size to the kohlrabi. You may leave the skin on for color and fiber, or peel it if it's tough. As you cut, work quickly to prevent browning.
Step 6: Dress with Lemon
Place the apple strips on top of the kohlrabi. Immediately squeeze fresh lemon juice over the apples—this prevents oxidation and adds bright acidity. Use your hands to gently mix the juice into the apple layer. The citrus also enhances the salad's freshness.
Step 7: Combine and Finish
Add the soaked raisins, yogurt, and mayonnaise to the bowl. Season generously with freshly ground black pepper. Toss everything together until uniformly coated. Taste and adjust salt if needed. Transfer to a serving dish and sprinkle with the toasted sesame seeds. Serve immediately or chill for 10 minutes for a cooler, more melded flavor.
Tips for the Perfect Salad
- For the best texture, slice kohlrabi by hand rather than using a food processor—it maintains a satisfying crunch.
- Choose a crisp, sweet-tart apple variety like Fuji or Pink Lady to complement the mild kohlrabi.
- If you prefer a dairy-free dressing, substitute yogurt and mayo with a cashew cream or vegan mayonnaise.
- Soaking raisins in warm water not only plumps them but also removes any surface sulfur used during drying.
- Toast sesame seeds just before serving—they lose their aroma quickly after cooling.
- For added color and crunch, toss in some thinly sliced radishes or chopped fresh herbs like parsley or dill.
Variations to Explore
This salad is endlessly adaptable. Swap the apple for pear or jicama for a different sweet crunch. Use golden raisins or dried cranberries for a tangy twist. For a spicy kick, add a pinch of cayenne or a drizzle of sriracha to the dressing. If you'd like a nuttier flavor, replace sesame seeds with toasted walnuts or pumpkin seeds. The dressing can be lightened with a splash of apple cider vinegar. For a heartier meal, fold in cooked chickpeas or shredded poached chicken.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but it's best to dress the salad just before serving to maintain crunch. You can prep the kohlrabi and apple (tossed with lemon), store raisins and dressing separately, then combine and sprinkle sesame seeds at the table.
What is kohlrabi and where can I find it?
Kohlrabi is a cabbage-family vegetable with a mild, sweet flavor. It's sold in many supermarkets near other root vegetables. Look for firm, unblemished bulbs with fresh leaves (if attached). The leaves are also edible and can be used in soups or sautés.
Can I use a different dressing?
Absolutely! This salad works well with a simple vinaigrette—try olive oil, lemon juice, Dijon mustard, and honey. Or go creamy with avocado blended with yogurt.
How do I prevent the apple from browning?
The lemon juice in the recipe is key. As soon as you cut the apple, toss it with the lemon juice. This acid acts as an antioxidant, keeping your salad vibrant for hours.
Is this salad suitable for a vegan diet?
Yes, if you use plant-based yogurt and mayonnaise. Many commercial vegan yogurts and mayonnaises work perfectly; just check for a neutral flavor. The rest of the ingredients are entirely plant-based.
Can I substitute mayonnaise with something else?
You can use more yogurt (up to 3 tablespoons) or a dairy-free alternative like tahini for a richer, nutty dressing. Add a teaspoon of honey if you prefer a sweeter profile.
What dishes pair well with this kohlrabi salad?
It's a wonderful companion to grilled chicken, fish, or lamb. It also shines alongside Asian-inspired mains like soy-glazed tofu or as a refreshing side for rich stews. Its brightness cuts through heavier flavors.
This kohlrabi salad with raisins and apple is more than just a recipe—it's a lesson in balancing simplicity and sophistication. Whether you're a seasoned cook or a kitchen novice, the technique of hand-cutting and the smart use of contrasting textures will elevate your everyday salads. Make it for your next dinner party and watch it disappear.
