Main Page
Fast and tasty
Kohlrabi salad

Kohlrabi Salad

Wondering what to bring to the holiday table? Light yet satisfying—thanks to the potato and egg—this kohlrabi salad is a great way to shake up your everyday menu, and it looks beautiful and festive on a holiday spread.

Pearl

Recipe author

Watch the video

Composition / ingredients

Servings:

Kohlrabi (about 300 g)

Apples (300-350 g)

Onion (30-40 g)

Eggs

Potatoes (about 300 g)

Carrots (about 200 g)

Mayonnaise

Salt

Fresh herbs

Lemon

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 32 % 6 g

Carbohydrates 53 % 10 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make kohlrabi salad? Gather the main ingredients. Peel the carrots and onion. For this salad, shallots or a sweet white onion work best.
Step 2:

Put the potatoes and eggs in a saucepan, cover with cold water, and set over high heat. Once it boils, lower the heat to medium and cook with the lid ajar for about 15 minutes (until the potatoes are tender). Drain, then let the potatoes and eggs cool.
Step 3:

Once the potatoes are completely cool, peel them. Grate them on the coarse side of a box grater and spread as the first layer inside a serving ring. I used a 6-inch (16 cm) ring. Season with salt and spread a thin layer of mayonnaise on top.
Step 4:

Halve the onion (I used shallot) and finely chop each half. Add it as the second layer over the potatoes in the ring.
Step 5:

Peel and coarsely grate the kohlrabi. Squeeze out the excess juice with your hands (gently—too much and the salad turns dry), then sprinkle with fresh lemon juice and mix well. Add the kohlrabi as the third layer and season lightly with salt. Spread with a little mayonnaise.
Step 6:

Grate the carrots, add them as the fourth layer, and spread with mayonnaise as well.
Step 7:

Peel and coarsely grate the apples, then immediately toss them with fresh lemon juice. This keeps the apples from browning and makes them look more appetizing in the salad. Squeeze out the excess juice with your hands. Add the apples as the next layer and spread with mayonnaise.
Step 8:

Peel the eggs. Coarsely grate two of them and spread evenly as the final layer of the salad.
Step 9:

Season lightly with salt and gently spread a little more mayonnaise over the top. Chill the salad in the refrigerator for a while so it soaks up the mayonnaise and cools through.
Step 10:

Remove the serving ring just before serving. Finely grate the remaining egg over the salad. Garnish with fresh herbs if you like and serve.

Scoop up a serving, give it a stir on your plate, and enjoy the wonderful combination of kohlrabi, carrot, and apple. Enjoy!
It's best to make the mayonnaise yourself—it'll taste better and be healthier. Check out our homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like—this cuts the calories.
To keep your eyes from stinging when you cut onions, rinse the onion and your knife in cold water. Your cutting board won't pick up the onion smell if you rub it with a piece of lemon first.