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Earth Eats: Real Food, Green Living

Kohlrabi-Apple Salad With Pecans And Parmesan

If you've never had kohlrabi, it tastes a bit like the tender core inside of a broccoli stem. It's crisp and flavorful, and usually easy to find in the winter.

You don't need a mandolin slicer for this salad, but it sure helps for getting those paper thin kohlrabi and apple slices. A vegetable peeler can work well for shaving off thin shards of Parmesan cheese.

Try this refreshing winter salad, packed with surprising flavors and textures. It fits the bill for a New Year’s resolution to add more fruits and vegetables to your diet. Do so deliciously with this tasty toss.

Kohlrabi-Apple Salad With Pecans And Parmesan

Yield: Serves 4


  • ½ cup roasted pecans
  • 2 medium kohlrabi (about 1 lb. total), peeled, thinly sliced
  • 1 apple (honey crisp) cored, thinly sliced
  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar or white balsamic vinegar
  • Kosher salt
  • ½ cup torn fresh mint leaves, plus more for serving
  • 1 tablespoon extra-virgin olive oil
  • 2 oz. Parmesan, shaved (about ¼ cup)


  1. Toss pecans in a touch of olive oil and season to taste with salt and pepper.
  2. Combine remaining ingredients except the parmesan and toss well to coat. Taste and adjust seasoning with salt and pepper.
  3. Put salad on a serving platter or plates and top with pecans, parmesan and additional mint.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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