Apple and Kohlrabi Salad

As seen on Għand il-Vegan

by Stefania Calleja

This vibrant Apple and Kohlrabi Salad is a tantalizing blend of crisp textures and zesty flavours that will awaken your taste buds. Featuring fresh kohlrabi matchsticks, delicate fennel slices, and the sweet crunch of red apple, this salad is elevated with a sprinkle of sunflower seeds and fragrant tarragon leaves. Drizzled with a tangy lemon dressing infused with hints of maple syrup, thyme, and Dijon mustard, each bite offers a harmonious balance of citrusy brightness and herbal depth. Dive into a refreshing symphony of taste and texture with this delightful salad creation.


Apple and Kohlrabi Salad

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 3 voted )


  • For the salad
  • 3 tbsp. sunflower seeds
  • Pinch of salt
  • 2 small kohlrabi, about 450g, cut into matchsticks
  • 1/4 fennel bulb, thinly sliced
  • 1 red apple, cored and cut into matchsticks
  • 1 handful fresh tarragon leaves
  • For the lemon dressing
  • 2 tbsp. lemon juice
  • Zest of 1/2 lemon
  • 1 tbsp. maple syrup
  • 1 tsp. fresh tyhme
  • 60ml olive oil
  • 1 tsp. Dijon mustard
  • 1 garlic clove
  • Pinch of salt and pepper


  • Add all the dressing ingredients to a small bowl and whisk together.
  • Toast the sunflower seeds in a small pan over medium heat with a pinch of salt. Cook, stirring frequently, until they're turning lightly golden on the edges, about 5 minutes.
  • In a serving bowl, combine the kohlrabi, fennel and apple. Add the tarragon leaves and sunflower seeds.
  • Drizzle some dressing over the salad and toss to combine.

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