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Kohlrabi, carrots and apples are transformed into noodles and smothered in a deliciously sweet and slightly tangy mayonnaise and Greek yoghurt dressing. This salad can be enjoyed as a side dish with anything meaty, or a main course if you fancy something light. So get your spiralizer out.

The other day I was wandering through my local market. As I was gazing at all the lovely fruit and veg (while trying to dodge the old ladies and their rogue killer shopping trolleys), I contemplated how much better the Mister and I could be doing with our diets. We don’t eat nearly enough healthy green stuff. So I thought I’d experiment with something new. What caught my eye was a stall with a mountain of very strange looking, purple-y, knobbly roots, with huge stalks coming out of them, and big green leaves. I knew the name in Greek (or thought I did; long story), but had no idea what it was in English until I googled it later on. Kohlrabi. Exotic sounding, isn’t it? I asked the lady at the stall how you would eat it, and she said the root can be boiled or eaten raw with some oil and lemon, and the leaves should be boiled (which is what Greek people do with most leafy greens). I, however, was more interested in the root. As soon as I heard raw, I thought that it would be a cool thing to spiralize. When I got home and read up on kohlrabi, I learned that the taste is reminiscent of cabbage. So of course coleslaw was going to be the way to go.

And so it was. I used a dressing I had tried recently, in which I replaced part of the mayonnaise with Greek yogurt, as well as some carrots and apple. The result was delish if I may say so myself. Creamy but not heavy, and nicely sweet. If you prefer more of a tang use less apple. Also, you might want to use the ribbon blade for the apple, as the thin noodle one worked for most of it but in some places made it mushy. This also has to do with the texture of the apple itself, obviously. If it’s an especially crunchy one you might be ok. When I next make this salad I will try a sharp green apple rather than the sweeter red variety. Just to see what happens. When will that be? When I next make this amazing pulled pork. Because wow, I think it would make an amazing combo.


1 purple kohlrabi, peeled (make sure you get the tough bits off. Mine was 350gr after prep)

1 carrot, scrubbed, topped and tailed (60gr after prep)

1 apple (270gr - I left the skin on)

5 Tbs mayonnaise

5 Tbs Greek yoghurt

3 Tbs dill weed, fresh, finely chopped

2 Tbs white wine vinegar

1 Tbs sugar

1 tsp salt

1/4 tsp white pepper, freshly cracked

Step 1

In a large bowl, mix the mayonnaise, Greek yoghurt, dill, vinegar, sugar, salt and pepper. Beat with a fork till smooth.

Step 2

Clean your kohlrabi and cut the ends off so they are flat. Stand it on a chopping board and make two slits down opposite sides stopping just before you reach the centre. Pop it onto the spiralizer and turn the handle. The slits are so that you don’t get very long strands, but half moon shaped pieces of kohlrabi. Add them to the bowl with the dressing.

Step 3

Do the same with the carrot but you can make one slit on one side so you get rounds instead of half moons. You can always do the long noodles if you prefer and just cut with scissors. The apple needs to be very firm for the noodle blade, otherwise go for ribbons. Add them to the bowl and toss very well. The salad is better after it sits for a bit, but you might get some juices at the bottom from the yoghurt and the apple. It’s not a problem, just toss well before serving.

Note: This dressing works in a classic coleslaw with cabbage too. It might get more watery due to the cabbage water content, so make sure you massage the cabbage with some salt and squeeze the juices out before mixing with the dressing.


If you're wondering what happened to the kohlrabi leaves, I sauteed the younger ones in butter and enjoyed them with fried eggs! Check them out here, on instagram!

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Other kohlrabi recipes, spiralized or not!
Kohlrabi, Green Apple and Arugula Salad by Inspiralized
Kohlrabi Fritters with Avocado Cream Sauce by A Couple Cooks
Grilled Cheese with Apples, Dijon and Kohlrabi by The Lemon Bowl

So, what do you think? Leave me a comment!


  • Reply

    I love salads like this. Although I have to say that kohlrabi and me are not the best of friends… But I’ve never tried it like this, so that goes on the list. I do find the purple kohlrabi so pretty to look at!

    • Reply

      Hi Simone! Some veggies are so beautiful in their weirdness aren’t they? I think if you like coleslaw you will probably like this too. The taste is very delicate. I’d love to hear what you think if you do try it!