We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Kohlrabi & Apple Salad
Holiday 2023
Kohlrabi wins the award for most alien-like vegetable, but don’t let that dissuade you from giving it a try. It’s a member of the cabbage family, and its flavour is more familiar than you might think. It also has a refreshingly crisp texture, which means this salad eats like a slaw.
Serves 6
1 tsp (5 mL) caraway seeds
1 tbsp (15 mL) unsalted butter
1/2 cup (125 mL) finely chopped rye crispbreads, such as Finn Crisp (see TIP)
3/4 tsp (4 mL) fine sea salt, divided, plus more to taste
4 tsp (20 mL) white vinegar
2 tsp (10 mL) prepared horseradish
2 medium kohlrabi, peeled, halved and thinly sliced
2 mini cucumbers, halved and thinly sliced on the bias
1 green apple, such as Crispin (aka Mutsu), thinly sliced
1/2 cup (125 mL) very thinly sliced white onion
3 tbsp (45 mL) full-fat yogurt
Freshly ground black pepper to taste
1/4 cup (60 mL) loosely packed fresh dill
1. Heat a small frying pan over medium heat. Add caraway seeds. Cook, stirring often, until fragrant, about 30 seconds. Add butter and stir until melted. Stir in rye crumbs then cook until golden-brown, about 3 minutes. Season with 1/4 tsp (1 mL) salt. Set aside.
2. Combine vinegar, horseradish and remaining 1/2 tsp (2 mL) salt in a medium bowl. Add kohlrabi, cucumbers, apple and onion, tossing to coat. Stir in yogurt then season to taste with freshly ground black pepper and more salt if needed.
3. To serve, arrange vegetables on a large platter. Just before serving, sprinkle with rye crumbs and dill.
Serves 6
TIP You can use any brand of rye crispbreads, but we like Finn Crisp for its pronounced sourdough flavour.
