Kohlrabi salad with apple and toasted walnuts

Kohlrabi salad with apple and toasted walnuts: a crunchy raw veg recipe with kohlrabi, apple, walnuts, olive oil and cider vinegar.

At a glance

• Serves 1
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 462 kcal per serving
• Protein: 8 g
• Fat: 35 g
• Carbs: 34 g

Ingredients

• 200 g kohlrabi
• 1 apple
• 30 g walnuts
• 1 tbsp olive oil
• 1 tsp cider vinegar

Method

You’ll need: frying pan · chopping board · knife

1. Peel the kohlrabi and apple and cut both into thin sticks or very thin slices.
2. Roughly chop the walnuts and toast them in a dry frying pan until fragrant and lightly coloured.
3. Whisk the olive oil, cider vinegar, salt and black pepper into a simple dressing.
4. Toss the kohlrabi and apple with the dressing and leave the salad to stand briefly so the flavours come together.
5. Season the salad again with salt, pepper or a little more vinegar.
6. Arrange the kohlrabi salad and scatter the warm toasted walnuts over the top.

Good to know

A salad like this is quick to make and tastes of fresh, simple cooking. Crunchy, slightly tangy and with nutty warmth on top.

Swaps

Walnuts → pecans (similarly nutty, a little milder); apple → pear (often a little gentler in acidity); cider vinegar → lemon juice (also adds fresh acidity); olive oil → avocado oil (mild flavour, mainly unsaturated fats).

Allergens

Contains walnuts as an allergen. For children, cut everything finely and chop or replace the nuts depending on their age; during pregnancy the salad is generally no problem with a well-washed apple and fresh ingredients.

Dairy-free recipes