Hello lovelies, on hot summer days I like lunch fresh and crunchy – and that's when this kohlrabi salad with apple lands on our table. Finely grated kohlrabi meets sweet apple, red cabbage and carrot, all brought together with a creamy yogurt-mustard dressing. Toasted sunflower seeds on top add crunch – and just like that, you have a salad that needs no cooking at all.
The best thing about this salad is how simple it is. I peel and finely grate the kohlrabi, carrot and apple, and shave the red cabbage into thin strips. Raw kohlrabi is mild, slightly sweet and wonderfully crisp – you just need to peel it thoroughly, as the skin is a little tough. In a few minutes you have a colourful mountain of fresh vegetables ready to go.
I stir the dressing together from Greek yogurt, a little mayonnaise, Dijon mustard, a squeeze of lemon juice, apple cider vinegar and a spoonful of honey – creamy, gently tangy and with a subtle sweetness. I toast the sunflower seeds briefly in a dry pan until they smell golden and nutty; they go over the salad only just before serving so they stay lovely and crisp.
If you love fresh summer salads as much as I do, be sure to try my Vegan Lettuce Wraps with Tempeh, Kohlrabi & Hoisin, my Vegan watermelon feta salad and my Tomato peach salad.
