This is a lovely side dish to serve with pasta, meat, fish or simply on it’s own with a slice of thick crusty bread for a light meal.

Apple, Fennel & Kohlrabi Salad

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 0 minutes  |  Serves: 4


  • 1/4 cup apple cider vinegar
  • 3 tablespoons honey
  • 1 1/2  teaspoons Dijon mustard
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 tablespoons extra virgin olive oil
  • 2 medium-small kohlrabies (about 1 1/4 pounds), stems and greens discarded (save for another use) peeled and sliced into thin matchsticks
  • 1 medium sized fennel bulb, stems removed (save for another use) and very thinly sliced (a mandolin works well here) reserve a few fronds for serving
  • 1 honey crisp apple (or another sweet apple), sliced into thin matchsticks (no need to peel)
  • 1/4 cup walnuts, roughly chopped and toasted
  • 1/4 cup good quality blue cheese, crumbled
  • 1/4 cup minced parsley


  1. In a large bowl whisk together the vinegar, honey, mustard, celery seeds, salt and pepper. Slowly whisk in the oil until well combined.
  2. Add all the thinly sliced vegetables to the bowl and toss well to combine.
  3. Divide between plates and top with toasted walnuts, crumbled blue cheese, minced parsley and a few minced fennel fronds. Season to taste with additional salt and pepper if need be.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Taste test as you go

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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