Green Apple, Fennel and Kohlrabi Salad

This delicious salad was used at a Suppers meeting as a base to learn how to use a mandoline. The mandoline is crucial to get the apple, fennel and kohlrabi sliced perfectly and evenly. You can be creative and add spiralized carrots for color. You can also use a celery root or celeriac instead of the fennel.

Source: Veronique Cardon, MS


medium kohlrabi (peeled and thinly sliced on a mandoline)
green apple (cut big chunks then thinly sliced on mandoline)
fennel bulb (outer layer removed, thinly sliced on mandoline)
baby arugula
large onion (finely chopped)
1 or 2 sprigs fresh chives (chopped)
1 teaspoon
caraway seeds
3 tablespoons
olive oil
2 tablespoons
white wine vinegar
1 tablespoon
Dijon mustard
salt and freshly ground pepper (to taste)

Additional Notes

Caraway seeds are very small black seeds and look a little bit like cumin. They have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. Caraway seeds are used as a spice in breads, especially rye bread or in some cakes.


Combine the arugula, fennel, kohlrabi, apple slices, and chopped onion in a large bowl. 

Toast the caraway seeds in a pan, for a couple of minutes over medium heat, to release the fragrance. Set aside.

Whisk the olive oil, vinegar, mustard, and caraway seeds. Add salt and pepper to taste. Toss the salad with the vinaigrette.

Before serving, garnish with chives.  (Recipe♦455)