Apple, Carrot and Kohlrabi Raw Vegetable Salad

5 from 2 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 538 kcal


  • 2 Apples
  • 5 Carrots
  • 1 Kohlrabi
  • 1 small bunch Basil
  • Juice of one lemon
  • 2 tbsp Apple Cider Vinegar
  • 1 Tbsp (heaped) Honey
  • 3 tbsp Rapeseed oil
  • Salt pepper


  • Clean the apples, peel the carrots and kohlrabi. Grate everything with the food processor or a hand grater to the desired degree of fineness, I prefer to use the coarse grater. Put the grated fruits and vegetables in a bowl.
  • Squeeze the lemon into a tall, narrow container. Add apple cider vinegar and honey and season with salt and pepper to taste. Add the rapeseed oil and whisk everything briefly with the hand blender until an emulsion forms.
  • Pour the dressing over the salad, mix everything together well and leave to stand in the cold for at least 4 hours.
  • Cut the basil into strips and briefly lift under the salad before serving, so it keeps its beautiful green color. Good Appetite 🙂
  • The salad is also great for a healthy lunch snack in the office. Either prepare directly in a large bowl with a lid, or simply pour into jars after steeping. It lasts for several days and stays fresh and tasty when chilled 🙂


Serving: 100gCalories: 538kcalCarbohydrates: 0.2gProtein: 0.2gFat: 60g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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