Kohlrabi and Cabbage Salad

Featured in the Honolulu Star-Advertiser on March 2, 2014.



Kohlrabi and Cabbage Salad

  • 4 bulbs kohlrabi, peeled and shredded
  • 3 cups shredded green cabbage
  • 1 Granny Smith apple, cored and julienned
  • 1/3 cup dried cherries
  • 1/4 cup sunflower seeds
  • 1/4 cup coarsely chopped dill
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons pure maple syrup
  • Zest of 1 Meyer lemon
  • Juice of Meyer lemons
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Be sure to use only the juicy crisp portion of the kohlrabi and discard the fibrous peel.
  2. Combine kohlrabi, cabbage, apples, cherries, sunflower seeds, and dill in a large serving bowl.
  3. In a small jar with a tight-fitting lid, combine the remaining ingredients; shake to thoroughly blend.
  4. Pour dressing over salad and toss to coat.
  5. Let sit for 20 minutes before serving.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
160 calories, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 80 mg sodium, 20 g carbohydrate, 5 g fiber, 13 g sugar, 3 g protein


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