Kohlrabi and Apple Salad with Lemon Dill Cream

If you’re looking for a fresh, light salad that’s quick to toss together yet full of bright flavors, this kohlrabi and apple salad with lemon-dill cream dressing is a winner. It’s a perfect side for spring and summer meals when you want something crisp and refreshing without much fuss. The combination of crunchy kohlrabi, sweet-tart apples, and cooling cucumber gives plenty of texture, while the tangy yogurt-based dressing with fresh dill adds a lovely herbal twist.

One of the things that makes this salad so reliable is how easily it comes together with just a few fresh ingredients you might already have. The lemon and honey balance the yogurt’s creaminess, and the mustard adds just a hint of depth, making a dressing that clings perfectly to each julienned bite. Chilling the salad even for just 10 minutes helps the flavors marry nicely without losing that crisp edge.

Why You’ll Love This Recipe

Uses simple, fresh ingredients for a refreshing, crunchy salad
Ready in under 20 minutes – great for busy weeknights or last-minute guests
Yogurt-based dressing is creamy but light and full of bright lemon and dill flavor
Balanced sweet and tangy flavor profile works well with many main dishes
Chilling briefly lets flavors meld while keeping veggies crisp
The mustard in the dressing adds an unexpected but subtle depth

Ingredients

2 kohlrabi bulbs (about 10 oz / 300 g), peeled and julienned
2 apples (about 8 oz / 225 g), peeled, cored, and julienned
1 small cucumber (about 6 oz / 170 g), washed and julienned
3/4 cup (180 g) plain natural yogurt
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 ml) honey
2 tablespoons (8 g) fresh dill, finely chopped
1 teaspoon (5 ml) Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste

Ingredient Notes

Kohlrabi is the star here — its mild, slightly sweet flavor and crisp texture are perfect raw. If you can’t find kohlrabi, turnip or jicama can be a substitute though they’re not identical. Choose crisp apples that are not too sweet or too tart; Granny Smith or Fuji work well. Using plain natural yogurt keeps the dressing tangy and light—Greek yogurt can be used but reduce the quantity slightly as it’s thicker. Fresh dill is essential since it gives the dressing a bright herbal note, but if you only have dried, use about 1 teaspoon.

Kitchen Tools Needed

Vegetable peeler
Box grater or sharp knife for julienning
Mixing bowl
Measuring spoons and cups
Whisk or fork for dressing
Cutting board

Step-by-Step Instructions

Prepare the vegetables: Peel the kohlrabi bulbs, then julienne them into thin matchstick-sized strips. Peel, core, and julienne the apples into similar thin strips. Wash the cucumber and also cut it into thin strips, leaving the peel on for extra crunch and color.
Make the dressing: In a mixing bowl, whisk together the yogurt, lemon juice, honey, fresh dill, Dijon mustard, salt, and freshly ground black pepper until smooth and creamy. Taste and adjust seasoning as needed—if you like more zing, add a splash more lemon juice.
Combine the salad: Add the julienned kohlrabi, apple, and cucumber to the bowl with the dressing. Gently toss everything together until the vegetables are evenly coated in the lemon-dill cream.
Chill briefly: Cover the bowl and refrigerate the salad for about 10 minutes. This resting time helps the flavors blend while keeping the kohlrabi and apple crisp. Before serving, give it a gentle toss once more.
Serve cold: This salad is best enjoyed chilled. Spoon into a serving dish or divide into bowls and serve immediately.

Pro Tips

Peel the kohlrabi carefully as the outer skin can be tough; a sharp vegetable peeler works best.
Julienne the vegetables to similar thickness so every bite has balanced texture.
Adjust honey based on apple sweetness—tart apples may need a bit more for balance.
Avoid overdressing the salad to keep it light and crisp; start with the listed yogurt amount and add more if needed.
Chill the salad but don’t let it sit too long or the apples may brown; a squeeze of lemon juice helps delay browning.
Use fresh dill—its brightness really lifts the flavor here.

Common Mistakes

Cutting kohlrabi or apples too thick, making the salad less tender and harder to mix evenly.
Skipping the resting time in the fridge, which means the flavors won’t have enough chance to meld.
Using flavored or sweetened yogurt, which can overwhelm the balance of the dressing.
Not peeling the kohlrabi fully, leaving behind tough or woody bits that affect texture.
Over-salting before mixing the salad, as the yogurt and mustard already add depth.

Variations

Add a handful of toasted walnuts or pecans for crunch and a nutty flavor.
Swap out dill for fresh mint or parsley for a different herbal twist.
Stir in a little grated carrot for extra color and mild sweetness.
Mix in some finely sliced red onion for a more pungent bite if you like.

Serving Suggestions

This salad pairs wonderfully with grilled chicken, fish, or roasted meats. It’s also a bright side dish alongside heavier, creamy meals to cut through richness. Serve chilled as a refreshing starter or a healthy snack on its own. Consider adding a slice of crusty bread to round out your meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 1 day. The salad is best eaten fresh, as the apples and kohlrabi will lose some crispness and may brown after longer storage.

Reheating Tips

This salad is best served cold or at room temperature. Reheating is not recommended since it will soften the crunchy veggies and change the texture.

Nutrition Estimate (per serving, serves 4)

Calories: 110
Protein: 5 g
Carbohydrates: 18 g
Fat: 2 g

Recipe Summary

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes + chilling
Servings: 4
Cuisine: Light, Fresh, Healthy
Course: Side Salad
Calories: 110

Frequently Asked Questions

Can I make this salad gluten-free?
Yes, all ingredients are naturally gluten-free, making this salad safe for gluten-sensitive diets.

Can I use Greek yogurt instead of plain yogurt?
Yes, you can. Greek yogurt will make the dressing thicker, so consider reducing the quantity or thinning it with a bit of water or lemon juice.

How long can I store leftovers?
Best eaten within 24 hours to maintain freshness and crunch.

Can I prepare this salad ahead of time?
You can julienne the vegetables a few hours ahead and store them separately in water with lemon juice to prevent browning, but dress the salad just before serving.

What if I don’t have kohlrabi?
Turnip or jicama can be used as substitutes, though the flavor and texture will differ slightly.

This kohlrabi and apple salad adds a nice fresh crunch and lively flavor that’s perfect when you want something simple yet special on your plate. It’s great as a side to brighten any meal, and with just a handful of ingredients and steps, it’s easy to keep on your weeknight rotation.