Thin strips of kohlrabi, crisp apple and a lemon-mustard dressing make this salad crunchy and lightly peppery. Golden-brown rye bread adds a savory, toasted bite.
Kohlrabi has a mild, slightly cabbage-like flavor and stays firm when eaten raw. Cut or shave the bulbs into thin strips: they’re pleasant to chew and mix well with the dressing. Peel the kohlrabi generously, as the outer layer can be tough. Smaller bulbs are often easier to work with; larger ones may have thicker skin. Kohlrabi is most readily available in spring and summer, but you can also make this salad with firm bulbs outside that season.
Apple adds sweet-tart flavor and juiciness, while dill brings a fresh, herbal note. A firm, tart apple gives the greatest contrast with the mild kohlrabi. Slice the apple just before mixing, so it has little time to discolor. The dressing combines lemon juice with mustard and oil: the acidity and mustard give the raw vegetables more punch, while the oil rounds off the sharpness. Taste the dressing before tossing it with the salad; apples vary in sweetness and lemons in acidity.
Rye bread makes the salad more substantial without overpowering the fresh ingredients. Fry the cubes in a skillet with a little oil until crisp all over. Rye bread browns quickly, so keep an eye on the pan and let the croutons cool for a little while afterward. They’ll firm up and stay crunchy for longer. Compact rye bread works best; airy bread makes a lighter crouton. Leftover firm brown bread will also work, though the flavor will be milder.
Serve the salad as a side dish with pan-fried fish, or put it on the table for a hearty lunch with, for example, legumes and bread. Stir in the croutons at the last moment so they don’t soften. To get ahead, store the sliced vegetables and dressing separately, covered in the refrigerator, and make the croutons separately. Mix the salad shortly before serving. Store any leftovers covered in the refrigerator and preferably eat them within a day; the vegetables will become less crunchy over time and the croutons will lose their bite.
Peel the kohlrabi deeply enough to remove the tough outer layer. Use a sharp knife or mandoline to cut it into thin strips. Roughly chop the dill.
Cut the rye bread into cubes about 1 cm in size. Heat 1 tbsp olive oil in a skillet over medium heat and fry the cubes for 5–8 minutes. Toss regularly until crisp. Let them cool on a plate.
In a large bowl, whisk the mustard with the lemon juice, 3 tbsp olive oil and salt to make a dressing. Season with black pepper.
Cut the apple into thin strips and immediately add it to the bowl with the kohlrabi and dill. Toss everything with the dressing.
Arrange the salad on a serving platter and scatter the rye croutons over it just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.