Kohlrabi and Apple Salad with Creamy Mustard Dressing


½ cup heavy whipping cream
2 Tbs fresh lemon juice
1 Tbs coarse-grained mustard
3 Tbs finely chopped fresh Italian parsley leaves
½ tsp granulated sugar
2 bunches kohlrabi (about 2 lbs), bulbs peeled and shredded- discard leaves
2 large Granny Smith apples, peeled and shredded

1. Set down two layers of paper towels. Place shredded kohlrabi on top of paper towels. Wrap up and squeeze out moisture. Place squeezed-dry kohrabi and shredded apple together in a bowl and toss.

2. In a bowl, whisk cream until it holds soft peaks; whisk in lemon juice, mustard, parsley, sugar, salt and pepper to taste. Pour over shredded mix, and toss to mix well. Serve.

Servings: 8

Cooking Tips
*Try subbing sour cream or plain yogurt for the heavy whipping cream. You’ll get a bit of different flavor, but you’ll save on the fat calories.
**Add amount of dressing desired, to taste. You may wish to have it very creamy (using it all) or minimally dress it using just a portion of the dressing.
**Use box grater or food processor for shredding.

Recipe Source: Adapted from Gourmet

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Great way to use kohlrabi. The bitter taste is cut with the sweet apples & tangy dressing.
-San Diego, CA

One Response to “Kohlrabi and Apple Salad with Creamy Mustard Dressing”

  1. postedAug 27, 2011 1:54 PM

    Very tasty! Nice and crisp and perfect for a barbecue. We used all the dressing, next time I will add more parsley and perhaps roasted almonds or hazelnuts.

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