The 5-Ingredient Salad I Can’t Stop Making (It’s So Crunchy)

With a seemingly unshakeable first-place position among summer salads, you’re sure to find many mayo-based sides among the spreads you encounter this season. But as a refreshing alternative to potato and macaroni standbys, this mayo-free crunchy kohlrabi and apple salad holds its own.

Kohlrabi is a member of the same family as Brussels sprouts and cabbage, and like them, it is delicious served raw. You may find both purple and green varieties; either works here. Kohlrabi is mild and crunchy, with a texture just slightly softer than that of the apple in this salad. I love it raw, but it can also be roasted or grilled.

Tips for Making This Salad

• No kohlrabi? No problem: If you can’t find kohlrabi, substitute a second medium apple (a Granny Smith will offer a tart flavor contrast to the Honeycrisp), a crispy pear, or one cup of raw Brussels sprouts, thinly sliced. 
• Make a larger batch: If you’re adding ingredients (and not simply substituting), double the dressing and stir it in until the salad is coated, but stop before liquid pools in the bottom of the bowl.
• Buy the candied nuts: You don't have to make candied nuts to enjoy this salad. Most grocery stores, including Trader Joe's, carry candied pecans or walnuts.

How To Make My 5-Ingredient Crunchy Kohlrabi and Apple Salad

For four servings, you’ll need:

• 1 medium kohlrabi (about 8 ounces), leaves and stems trimmed, peeled 
• 1 medium Honeycrisp or other crisp apple 
• 1/2 cup shredded cheddar cheese
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 3/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• Candied pecans or walnuts, chopped, optional

Cut the peeled kohlrabi and unpeeled apple into matchsticks. You should have about 2 cups of each. Combine the kohlrabi and apple in a medium bowl along with the shredded cheddar.

In a small bowl, whisk together the lemon juice, honey, salt, and pepper until fully incorporated. Add the dressing to the salad, tossing until evenly coated. Season to taste with more salt and pepper, top with the candied nuts, if using, and serve.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Easy Recipe Tweaks

You can create lots of variations of this salad if you’d like: 

• Use pear instead of (or in addition to) the apple or kohlrabi.
• A handful of fresh herbs—like chives or dill—is lovely.
• A small handful of dried fruit such as raisins, chopped apricots, or dates can add some softness if that’s your speed
• I love using a funky blue cheese like Gorgonzola here instead of the cheddar.