Salad: United States – Crisp Kohlrabi-Apple Salad with Caraway-Dill Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 5 min

Total 25 min

Ingredients

2 small kohlrabi, peeled and cut into thin matchsticks (about 3 cups / 360 g)
1 tart crisp apple (e.g., Granny Smith), cut into thin matchsticks
1 small seedless cucumber, thinly sliced
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced (optional)
2 tbsp (30 ml) fresh dill, chopped
2 tbsp (30 ml) flat-leaf parsley, chopped
1 / 3 cup (40 g) pumpkin seeds (pepitas) or sunflower seeds, toasted
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) whole-grain German-style mustard
1 tsp prepared horseradish (not creamy), or to taste
1 / 2 tsp caraway seeds, lightly crushed
1 / 2 tsp honey (or sugar), to taste
5 tbsp (75 ml) cold-pressed rapeseed oil (or neutral oil)
1 / 4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Toast the pumpkin seeds in a dry skillet over medium heat until fragrant and lightly crackling, 3–4 minutes; transfer to a plate to cool.
Make the vinaigrette: In a bowl, whisk together apple cider vinegar, mustard, horseradish, caraway, honey, salt, and several grinds of black pepper. Slowly whisk in the rapeseed oil until emulsified.
Prep the produce: Peel kohlrabi and cut into thin matchsticks; matchstick the apple. Thinly slice cucumber, radishes, and red onion (if using).
In a large bowl, combine kohlrabi, apple, cucumber, radishes, dill, and parsley. Drizzle over about two-thirds of the vinaigrette and toss gently to coat. Add more dressing as needed; season to taste with additional salt and pepper.
Fold in most of the toasted seeds, reserving a pinch for garnish. Let the salad rest 5–10 minutes to lightly soften, then sprinkle with remaining seeds and serve alongside the Rinderbraten.