Kohlrabi & Radish Salad with Toasted Walnuts

Ever tried kohlrabi? This distant cousin of cabbage has a similar taste to that of broccoli stems, with the crunch of water chestnuts.  It can be enjoyed raw or cooked, and is perfect in a simple salad or slaw like this one.  Simply toss together the peeled, thinly sliced kohlrabi with some thinly sliced radishes and some toasted walnuts; then, all of these crunchy ingredients are combined with a light walnut-lemon vinaigrette and some sliced fresh chives for a bit of a peppery bite.  Another easy way to prepare kohlrabi is to dice it, toss it with olive oil, season with salt and pepper, and perhaps some fresh herbs or za’atar for a low-carb alternative to roasted, cubed potatoes.

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Kohlrabi & Radish Salad with Toasted Walnuts

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad or Side dish


  • 2 kohlrabi bulbs, ends and green peel trimmed, stems removed–then cut into matchsticks
  • 1 cup radishes, thinly sliced
  • 1/2 cup toasted walnuts
  • 2 Tablespoons chopped, fresh chives
  • For the vinaigrette:
  • juice of 2 lemons
  • 1/4 cup walnut oil or almond oil
  • salt and pepper to taste
  • 1 Tablespoon Dijon mustard


  1. Toss the prepared kohlrabi together with the sliced radishes, chives and toasted walnuts.
  2. Combine the vinaigrette ingredients in a jar or small bowl; shake or whisk until smooth and emulsified. Taste and adjust seasonings. Drizzle over the salad.

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