Chopped Kohlrabi Salad
This refreshing Chopped Kohlrabi Salad is crunchy, bright, and full of flavor with kohlrabi, radishes, bell peppers, chives, lemon, garlic, and honey. A simple Polish-inspired summer salad perfect for warm days, picnics, and healthy lunches as a side dish.
Chopped Kohlrabi Salad
Certain vegetables instantly transport me back to childhood, and kohlrabi is one of them. This Polish recipe is one of my favorite childhood recipes that my family used to make. As a nutrition consultant and chef, I love introducing people to new ingredients that are delicious and nourishing, and kohlrabi is one of those hidden gems that deserves a place in every summer kitchen.
Growing up in Poland, kohlrabi was a frequent guest on our table. I loved how crispy it is, and we used to eat it like apples everywhere. Kohlrabi is a very versatile vegetable. I use it for soups, stews, salads, coleslaw, fries, charcuterie boards, and veggie platters. It was crisp, juicy, slightly sweet, and incredibly refreshing on hot days.
I think kohlrabi is one of the most underrated vegetables in American kitchens. People often ask me, “What do I do with it and where do you find it?” My answer is almost always: make a salad, and most likely you will find kohlrabi at teh farmers market, but in-season grocery stores also carry it. In my opinion, kohlrabi truly shines when it’s raw. Cooking softens its lovely crunch, but fresh kohlrabi has a texture somewhere between a crisp apple and a radish, with a mild sweetness that works beautifully in summer salads.
After testing the recipe, I like to chop everything into small, bite-sized pieces instead of julienne it. That way, every forkful gives you crunchy kohlrabi, juicy bell pepper, peppery radish, and bright chives, all coated in a simple lemon-honey dressing. It’s refreshing, colorful, and exactly the kind of food I crave during warm summer months.
One thing I’ve learned from years of cooking is that simple recipes only work when the ingredients are fresh. Kohlrabi should be fresh and crispy, not made after sitting for a week in teh refrigerator because it loses its beautiful texture. Make it when produce is at its peak, and every bite will taste vibrant and alive.
Kohlrabi is also a low-carb vegetable, and it is suitable for a keto-friendly diet, Paleo, and Whole 30 diet.
Ingredients for Chopped Kohlrabi Salad
This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Did you know?
Kohlarbis name comes from German. “Kohl” means cabbage, and “rabi” comes from “Rübe,” meaning turnip. Despite its appearance, kohlrabi is a member of the cabbage family, along with broccoli, kale, Brussels sprouts, and cauliflower.
How to Make Chopped Kohlrabi Salad
- Peel the kohlrabi and chop it into small cubes.
- Dice the bell pepper into pieces about the same size.
- Dice the radish into small pieces.
- Finely chop the chives.
- In a small bowl, whisk together olive oil, lemon juice, chives, tarragon, honey, minced garlic, and red pepper flakes.
- Add salt and toss all the vegetables with the dressing.
- Let the salad sit for about 10 minutes before serving so the flavors can mingle.
- My little chef tip: do not skip the resting time. I tested it both ways, and the salad tastes noticeably better after a few minutes because the lemon softens the vegetables ever so slightly while keeping all that wonderful crunch.
Ingredient Substitutions
- Kohlrabi – Substitute with jicama, cucumber, or green apple for a similar crunchy texture.
- Bell Pepper – Use mini sweet peppers or chopped tomatoes.
- Radish – Try watermelon radishes or omit if you prefer a milder salad.
- Chives – Green onions, parsley, or dill work beautifully.
- Honey – Maple syrup can be used for a vegan option.
- Lemon Juice – Lime juice adds a slightly different but delicious flavor.
- Olive Oil – Avocado oil is another good choice.
Ways To Serve
- Serve alongside grilled chicken, salmon, or chicken sage breakfast patties.
- Add chickpeas or white beans for a light vegetarian lunch.
- Pair with turkey meatballs, air-fried steak bites, or creamy juniper chicken.
- Bring it to picnics, barbecues, and summer gatherings.
- Serve with juniper berry baby back, red wine braised beef or sweet potato shepherd’s pie.
- Enjoy it straight from the bowl while standing in the kitchen, my personal favorite method.
Storage
Store in an airtight container in the refrigerator. Best enjoyed within 2–3 days.
If you’ve never cooked with kohlrabi before, I hope this summer salad inspires you to try it. Sometimes the simplest recipes become the ones we make over and over again. For me, this crunchy kohlrabi salad is more than a recipe; it’s a little taste of Poland, a memory of warm summer gardens, and a reminder that delicious food doesn’t need to be complicated.
And if you ask me, summer is always better with something crisp, refreshing, and full of fresh herbs on the table.
Chopped Kohlrabi Salad
Ingredients
- 2 Kohlabi medium size, large dice
- 1 bunch rasdish large dice
- 1 Red bell pepper medium dice
- 1 Yellow pepper medium dice
- 2 cloves Garlic minced
- 1 tbsp Tarragon chopped
- 2 tbsp Chives chopped
- 1/4 tsp Red pepper flakes
- 3 tbsp Lemon juice
- 4 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Peel the kohlrabi and dice it into small cubes.2. Dice the bell pepper into pieces similar in size.3. Dice the radish into small pieces.4. Finely chop the chives.5. In a small bowl, whisk together olive oil, lemon juice, chopped tarragon, honey, minced garlic, chopped chives, and red pepper flakes. 6. Add salt and toss all the vegetables with the dressing.7. Let the salad sit for about 10 minutes before serving so the flavors can mingle.8. My little chef tip: do not skip the resting time. I tested it both ways, and the salad tastes noticeably better after a few minutes because the lemon softens the vegetables ever so slightly while keeping all that wonderful crunch.
Nutrition
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
