Grilled Kohlrabi and Apple Salad

Kohlrabi Apple Salad 1

I get seriously bored with food.  Can you relate?

I have a few tricks for food boredom.

  • Feel defeated and drink wine instead of eating food.
  • Give up entirely and eat Thai noodles or salami for every meal.
  • Eat frozen peas by the handful while standing in front of the freezer.
  • Roam the produce aisle or hit up a farmer’s market for inspiration.
  • Buy a piece of produce I’ve never even heard of and figure out what to do with it.

I bought the kohlrabi on a whim out of a compete and utter lack of kitchen inspiration.  I’ve had it a few times before at restaurants and knew the basic taste (broccoli-ish but way better), and that it was full of cruciferous goodness.  I also love a bit of sweetness with my broccoli, so I went with apple. Add the earthy crunch of the hazelnuts, tangy creaminess of the goat cheese with some fresh chopped herbs and a drizzle of balsamic vinegar to give it a kick?  It’s a complete dish that hits every single taste and texture.

Kohlrabi Grilling

I tried this dish raw. It’s okay.  But it’s a million times better with just a touch of warmth and coconut oil.  I used my grill pan over the stove but I think an actual grill would make it much tastier.

Also, under-cook the apples.  The crunch is fantastic and provides just the right texture.


  • 1 large bulb of kohlrabi, sliced 1/4 inch disks (I use a mandolin for this, but a sharp knife and some excellent skills would work, too.)
  • 1 medium apple, sliced 1/4 inch thick
  • 1 Tbsp melted coconut oil
  • 1 Tbsp goat cheese crumbles
  • 1 Tbsp chopped hazelnuts
  • 3 leaves of chopped mint or basil
  • Balsamic vinegar
  • Pinch of sea salt


  1. Coat sliced kohlrabi and apples in melted coconut oil.
  2. On a hot grill or grill pan, sear kohlrabi on both sides.  If you want a softer texture, sear until it turns translucent. I prefer it more cooked, but to each their own!
  3. Next, sear the apples. (If you have a grill or large grill pan, you can sear them at the same time with the kohlrabi.)  It should only take about 30 seconds on each side, but if you prefer soft apples, sear longer until they are translucent.
  4. Layer the apple and kohlrabi, alternating slice by slice.  Add a sprinkle of sea salt on top.
  5. Add goat cheese, hazelnuts, and herbs.  Drizzle with balsamic vinegar and eat immediately.

Kohlrabi Apple Salad 2

This does not refrigerate well, so you should definitely cook this to serve. Room temperature is fine, too.

So, there you have it.  My way to get out food boredom.  It worked this time, but who knows about next time?

Never a dull bite,



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