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Prep time
10 minutes
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Serves
4 to 6
Author Notes
This recipe is excerpted from "Veg Forward" the 2025 Book of the Year in the Food52 Cookbook Club. Follow us @f52cookbookclub.
With kohlrabi, daikon, celery, and apple, this salad is all crunch. You’ll find kohlrabi in the market in the spring, and again in the fall, and they can vary from the size of an egg to the size of a softball. If yours are on the larger side, cut the rounds in half after slicing them to make them easier to eat. Granny Smith apples have the right level of tartness to play well with the other ingredients here and also lend a welcome hint of sweetness. Granny Smith also brown much less than other apple varieties, and once tossed in the dressing, they won’t turn color at all. The salad tastes best after about an hour of marinating and will keep for a couple of days, though it gets a bit watery. — Susan Spungen
—Food52
Test Kitchen Notes
Taken from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate by Susan Spungen. Copyright © 2023 by Susan Spungen. Used by permission of Harper Celebrate. harpercollinsfocus.com. Credit on all photos: Susan Spungen —The Editors
Ingredients
- For the dressing
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1 1/4 cups
labneh or thick Greek yogurt
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2 tablespoons
lemon juice
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1 1/2 tablespoons
olive oil
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3/4 tablespoon
kosher salt
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Freshly ground pepper
- For the salad
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1 pound
kohlrabi bulbs (about 6 small or 4 medium), peeled
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8 ounces
daikon (2 small or 1/2 large), peeled
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1
Granny Smith apple, cored and quartered
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2
celery stalks, plus leaves
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2 teaspoons
poppy seeds
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1/2 cup
chopped dill
Directions
- For the dressing
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In a small bowl, combine the labneh or yogurt, lemon juice, and olive oil. Whisk until smooth and add salt and pepper to taste.
- For the salad
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Use a mandoline or a sharp knife to slice the kohlrabi, daikon, and apples 1/8 inch thick. Slice the celery as thinly as possible by hand on the diag- onal. Toss everything with the dressing and transfer to a serving bowl. Sprinkle the poppy seeds and the dill over top and serve.
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