kohlrabi, beetroot + apple salad with parsley + lime


kohlrabi, beetroot + apple salad with parsley + lime

Mum and Dad used to grow all sorts of fruits and vegetables when we were little. There were rows of strawberries covered in black netting to keep the birds out, rows of corn that we kids would play hide and seek in, mounds of potatoes, which if I remember rightly is where I put the pitch fork through my gumboot and into my foot when I was about 10, and big bushes of black and red currants which mum would pick and cook with honey to serve over vanilla ice cream for a mid-summer treat. But one of my all-time favourite things and possibly the strangest looking of the lot, was the kohlrabi. We would pick and eat them raw the second we made it back up the hill to our house. After my parents separated it was years before I would taste a kohlrabi again. It was back when I lived in Sydney after leaving school when I was walking around the Fox Studio's farmers markets (farmers markets were just starting to take off back then) that I spotted them. There was a chef being filmed talking about kohlrabi, so I patiently waiting until he'd put it down and moved on before I quickly swooped in and grabbed a few.
Fast forward another 10 or so years to a just few weeks ago, when I spotted my much loved vegetable once again. I couldn't believe my luck, so bought a couple which we all shared, sliced into wedges, the moment we arrived home from the markets.

kohlrabi, beetroot + apple salad with parsley + lime
kohlrabi, beetroot + apple salad with parsley + lime
kohlrabi, beetroot + apple salad with parsley + lime

Kohlrabi are popular in many places throughout the world. It's very common in Vietnam, India and many places in Europe. But sadly it's still so un-known here in Australia and the same goes for back home in NZ. If you've never tried it, it tastes like the stalk of a broccoli, which just happens to be my favourite part to eat (you don't chuck your broccoli stalks do you? Please tell me you don't!). I like it best eaten raw, but it can also be cooked, either stir-fried, cooked in a curry or cooked in a little butter with garlic (the leaves can also be added here too). 
I wanted to create a light, fresh and simple salad to show off the beautiful mellow flavours and crispness of the kohlrabi, but to be honest it does kinda get lost in this salad with the bold flavours of the beetroot taking over (as an after thought, I think finely shredded fennel would be even better in place of the beetroot if you have some). But, this was still a perfect salad to eat on a sunny spring day, so I thought I'd share it all the same.

I kept this super simple, but have also added a bunch of possible add-ins at the end of the recipe, should you feel like branching out. xx

kohlrabi, beetroot + apple salad with parsley + lime

kohlrabi, beetroot + apple salad with parsley + lime
If you don't have kohlrabi, some finely shredded carrot, swede, turnip or celeriac would also be nice.
serves 2 or more as a side

1 medium kohlrabi (green or purple), peeled and finely shredded
1/2 medium beetroot, peeled and finely shredded
1 red apple (I used pink lady), skin on + finely shredded
a large handful flat leaf parsley, roughly chopped
the juice of 1 lime
a good glug of extra virgin olive oil
fine sea salt, to taste

Combine everything in a large bowl, season well with fine sea salt and serve immediately. 
Other add-ins that would be nice; toasted pumpkin, sesame or sunflower seeds, crumbled feta, finely chopped chives or spring onion, finely chopped chilli, mint leaves, currants, toasted walnuts.

You Might Also Like


  • Reply
    October 18, 2013 at 3:21 am

    Love your blog!!!
    I'm from Brazil, living in NZ, but lived for almost 7 years in Perth!

    • Reply
      October 18, 2013 at 11:42 am

      Hi Karina 🙂 Thanks for your lovely comment xx

  • Reply
    October 18, 2013 at 4:09 am

    I don't know that I've ever eaten a kohlrabi. :

    • Reply
      October 18, 2013 at 11:43 am

      I don't think you are alone there love 🙂

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 18, 2013 at 9:38 am

    Mmm love the look of this salad. It's so colourful!!

  • Reply
    October 18, 2013 at 11:26 am

    Kohlrabi always reminds me of a heart with all the stalks growing out of it. I have only seen green ones never the purple.

    • Reply
      October 18, 2013 at 11:42 am

      It's a funky looking vegetable eh? I have to admit, this was the first purple one I've ever seen too. It's still white inside though, like the green ones 🙂

  • Reply
    Maureen | Orgasmic Chef
    October 18, 2013 at 12:03 pm

    I haven't eaten a purple kohlrabi for years and years. I have a bit of envy over here.

  • Reply
    October 18, 2013 at 12:05 pm

    This looks so fresh and bursting with goodness. Def going to try it!

  • Reply
    london bakes
    October 19, 2013 at 11:51 am

    I've only ever eaten kohlrabi in restaurants – I need to try it at home too! This salad looks like a great starting point, love the bright and fresh flavours.

  • Reply
    Domestic Executive
    October 19, 2013 at 7:23 pm

    kohlrabi are so easy to grow and wonderful to eat. Perfect backyard pantry goods :o)

  • Reply
    InTolerant Chef
    October 20, 2013 at 6:15 am

    What a lovely crunchy salad indeed with a lovely dressing that wouldn't mask the taste and crunch of the veggies- yummo!

  • Reply
    October 20, 2013 at 6:45 am

    I remember buying a kohlrabi from fox studio markets a few months ago actually !! I think I remember slicing it raw in salads- it was lovely. I'm going to bookmark this recipe next time I see them at the markets- the colours are wonderful! 🙂

  • Reply
    Michele Shanahan DeMoss
    October 21, 2013 at 2:31 pm

    What a delicious looking combination! I love beets all year round.

  • Reply
    erin @ yummy supper
    October 22, 2013 at 4:50 pm

    Emma, thanks for the good reminder about kohlrabi. It does come to my market, but I rarely think to buy it. Your salad with these fresh, bright colors looks divine:)
    xoxo from California,

  • Reply
    Nancy Erickson
    October 22, 2013 at 5:20 pm

    All of those beautiful pictures of awesome ingredients and the only thing I can picture right now is a pitchfork sticking out of a foot!

  • Reply
    July 22, 2015 at 4:29 pm

    Thank you for the lovely recipe. I got a kohlrabi as part of a weekly organic veggie scheme, and had no idea what to do with it. The salad was gorgeous! Thank you!

  • Leave a Reply