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
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
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