This raw Kohlrabi Salad is tossed with a refreshing herb yogurt dressing, for a tasty, vibrant summer salad! It's easy to make, loaded with raw zucchini and red cabbage, plus goat cheese and pumpkin seeds, for layers of flavor. Give the crunchy, nutritious cruciferous vegetable a try in this go-to summer salad.
Enjoy healthy veggies in this flavorful raw kohlrabi salad with herb yogurt dressing!
A fresh crunchy salad is a perfect food to enjoy on a hot day. While there are many different ways and ingredients you can make a salad with, we love using the underrated Kohlrabi!
Kohlrabi is a cruciferous vegetable that is part of the cabbage family.
It's one of those strange vegetables that turns up in your vegetable box or at farmer's markets and you think, "what the heck do I make with this?"
It has a bulbous shape, and strange antenna-like leaves, and can be eaten raw or cooked. Kohlrabi is low in calories but high in nutrients, making it a great addition to any meal!
For this raw salad, kohlrabi, zucchini, and red cabbage are finely chopped and tossed with a homemade dressing made with creamy yogurt and fresh herbs giving it a tangy taste with an herb kick of flavor.
Top with salty goat cheese and toasted pumpkin seeds and you've got a delicious and healthy salad that is perfect for any spring or summer occasion!
Why You'll Love This Recipe
A great way to introduce someone to kohlrabi who hasn't tried it before.
The yogurt dressing can be doubled and used for salads or as a marinade.
This salad is crunchy and refreshing making it the best side dish to bring to an outdoor event.
It's a healthy salad that is low in calories but high in nutrients!
For the herb yogurt dressing:
- Greek Yogurt - Makes up the dressing's creamy base, adding a thick richness and tangy flavor.
- Freshly Chopped Herbs - You can use any herbs you have on hand or enjoy such as thyme, mint, basil, parsley, and chives.
- Apple Cider Vinegar - Helps balance the flavors in the dressing while adding a hint of natural acidity.
- Salt and Pepper - Used to taste, these two seasonings balance the overall flavor of the dressing.
- Kohlrabi - You can find this vegetable in the produce section of most grocery stores or at a farmers market.
- Zucchini - This classic summer vegetable adds bulk, nutrients, and flavor to the salad.
- Red Cabbage - Gives the salad a healthy crunch along with a pop of natural purple color.
- Lettuce Leaves - Gives the salad even more texture and crunch. You can use lettuce or use the leaves of the kohlrabi plant if you have them on hand.
- Optional Toppings - This salad can be garnished with a variety of toppings. We love using crumbled goat cheese, toasted pumpkin seeds, and freshly chopped herbs to round out all of the flavors.
Please see the recipe card below for quantities.
Wondering how to make this Kohlrabi Salad recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the yogurt dressing: Add the Greek yogurt, chopped herbs, salt and pepper, and apple cider vinegar to a mixing bowl. Using a whisk, fully combine all of the dressing ingredients. Thin out with a little water if it’s too thick.
Prepare the vegetables: Peel the kohlrabi (green or purple) with a sharp knife or vegetable peeler. Slice it into matchsticks.
Slice the zucchini into thin strips. Thinly slice the red cabbage. If using kohlrabi leaves, roll them up and cut them into thin ribbons. Alternatively, used mixed lettuce leaves.
Assemble, garnish, and serve: Pile a serving plate with the lettuce or kohlrabi leaves, then pile on the kohlrabi, zucchini, and cabbage. Drizzle with the yogurt dressing and top with chunks of goat cheese, pumpkin seeds, and herbs. Enjoy!
When preparing the vegetables, ensure they are all roughly the same size to balance each bite of the salad.
The best way to cut kohlrabi is first to peel off the thick skin. Then, slice it in half lengthwise. Slice each kohlrabi half into thin strips or matchsticks.
If you want to prep this salad ahead of time, chop all of the vegetables and store them in a container in your fridge. You can make the dressing ahead of time and store it in a separate container. Assemble the salad when you're ready to serve.
The dressing also tastes best when it's had at least 30 minutes to chill to develop all of the flavors.
Kohlrabi salad is best when you serve it fresh, but you can keep it in the fridge for up to two days. The veggies will soften as they sit, so if you prefer a crunchier salad, eat it sooner rather than later.
Serve this crunchy salad at a summer BBQ along with a refreshing glass of Strawberry Iced Tea.
Pairs well with Carrot Lentil Hot Dogs for a vegan summer meal.
Serve alongside a Vegan Lobster Roll for a full and satisfying lunch or dinner.
Top with Asian Tofu with Spicy Garlic Sauce to add protein.
Make a vegan version by using plain plant-based yogurt and leaving out the goat cheese.
If you can't find kohlrabi, feel free to substitute it with jicama or celery root.
Instead of zucchini, use other vegetables including cucumber, radish, or yellow squash.
If you don't have apple cider vinegar, feel free to use white wine vinegar or lemon juice.
Try adding thin slices of apple (soaked in water with a squeeze of lemon juice so it doesn't brown).
Add a kick of spice drizzling with a bit of Chili Garlic Oil.
This salad is best if you serve it immediately as the vegetables will wilt and get soft over time. If you have any leftovers, you can store them in an airtight container in the fridge for up to two days.
Freezing is not recommended.
Kohlrabi has a slightly sweet and peppery taste that is similar to cabbage or broccoli. The flavor is balanced and enhanced by the yogurt dressing in this recipe.
Yes, kohlrabi is considered a low-carbohydrate vegetable and can be enjoyed on a low-carb or keto lifestyle.
The kohlrabi leaves are edible and can be used in this salad. If you can't find kohlrabi leaves, feel free to use mixed lettuce leaves instead.
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For the herb yogurt dressing:
- 4 tablespoons plain Greek yogurt
- 2 tablespoons fresh herbs chopped (such as thyme, mint, basil, parsley, chives)
- ½ teaspoon apple cider vinegar
- Salt & Pepper to taste
- 1 kohlrabi purple or green
- 1 zucchini medium
- 1 cup red cabbage
- 2 cups lettuce leaves (or use kohlrabi leaves)
- Goat’s Cheese
- Toasted pumpkin seeds
- Chopped herbs
For the dressing
- Mix all the yogurt dressing ingredients together. Thin out with a little water if it’s too thick.
Prep the vegetables
- Peel the kohlrabi with a sharp knife or vegetable peeler. Slice it into matchsticks.
- Slice the zucchini/courgette thinly (if they have a large diameter, cut lengthways first).
- Thinly slice the red cabbage.
- If using kohlrabi leaves, roll them up and cut into thin ribbons. Alternatively, used mixed lettuce leaves.
- Pile a serving plate with the lettuce or kohlrabi leaves, then pile on the kohlrabi, zucchini and cabbage.
- Drizzle with the yogurt dressing and top with chunks of goat cheese, pumpkin seeds and herbs.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.