The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Kohlrabi, Apple & Mâche Salad with Poppyseed Dressing


KohlrabiTSTI decided it was time to try one of these funny-looking vegetables I keep passing by at the grocery store — the kohlrabi. High in Vitamin C and containing heart-healthy nutrients and antioxidant properties, kohlrabi seems to be gaining in popularity and attention; Time Magazine called it the next superfood. Some studies show it might even have protective benefits against certain kinds of cancer (Source: Livestrong/University of Maryland Medical Center). Kohlrabi’s flavor is somewhere between cabbage and broccoli stems, and it has a nice crunch to it when eaten raw. In terms of its appearance, I think it’s kind of an eerie, other-worldly thing:

KohlrabiPortraitBut cut off those unwieldy shoots, and it looks, well… even more like an alien, don’t you think?

Hello, Earthlings!

Hello, Earthlings!

Haha! Did I get you to smile?

So, with all the hype and fervor over kohlrabi these days, my plan was to make this alien creature the star of my salad creation here. I chopped it into little matchsticks along with some royal gala apples, and combined them with tender mâche and some mint. For the dressing, I fixed up a poppyseed dressing, creamy but healthful with yogurt, honey, and a kick of mustard. I loved the crunch of the kohlrabi and apples, but I actually think the poppyseed dressing was the star ingredient. So creamy and flavorful, and the crisp little poppyseeds complement the crunch of the salad. Drizzle generously and enjoy some simple, healthful, out-of-this-world eating!

Kohlrabi, Apple &  Mâche Salad with Poppyseed Dressing

(Makes 2 salads)


  • 1 kohlrabi, stems and core removed and outer layer sliced off, then cut into matchsticks
  • 2 royal gala apples, cut into matchsticks (I left the nice red & yellow peels on for more color & texture)
  • 2 cups mâche (also called field salad or lamb’s lettuce)
  • handful of mint leaves, torn by hand
  • 1/2 cup Greek yogurt
  • salt & pepper to taste
  • 2 tsp. honey
  • 2 tsp. white wine vinegar
  • 1/2 tsp. grainy Dijon mustard
  • 4 tsp. poppy seeds
  • 2-3 Tbs. olive oil

Directions: In a large bowl, combine the matchstick kohlrabi & apples, mâche & mint. Fix the dressing: combine in a medium bowl the yogurt, salt & pepper, honey, vinegar, mustard and poppy seeds; whisk while slowly adding the olive oil until it reaches the desired consistency. Taste and adjust seasonings, then drizzle generously (most of it) over salad and toss. Serve immediately, with extra dressing on the side.


Author: Laura Haugen

Writer, Traveler, Foodie

29 thoughts on “Kohlrabi, Apple & Mâche Salad with Poppyseed Dressing

  1. Ha, I did get a smile out of that. I love your poppy seed dressing!

  2. Wow what a fantastic looking salad. I love the poppy dressing. LOL you did make me laugh. I’ve been eyeing kohlrabi at the store for a while, not knowing what to do with it. It’s kind of similar to a jicama in that the best thing seems to be a salad. And the mint! Wow. You are a wonder in the kitchen.

    • Hi Amanda! I was eyeing that kohlrabi for a while too! Others say it’s nice roasted too, so I’ll have to try it. In a salad, it’s nice and crunchy, but it still has that almost-bitter cabbage/broccoli flavor, so I was happy to have the mint, apple & greens and smother it with poppyseed dressing! It won’t be my favorite veggie, but with all the health benefits, I’m happy I tried it, and will make this simple salad again 🙂

  3. Ha! Fun picture of the kohlrabi! I love this salad, so fresh and seasonal. I love how you added poppy seeds and a sweet touch with honey and the apples. Lovely recipe.

    • Glad you liked the kohlrabi alien 🙂 Thanks, this was really so simple to pull together, but I was happy trying a new seasonal veggie for the first time! Yes, the sweet touches from the poppyseed dressing and apple were – predictably – my favorite parts 😉

  4. This recipe reminds me of my mother’s beloved Pennsylvania Dutch salad with poppy seed dressing. I never thought to use kohlrabi in a salad, though, I always cook it! It is a wonderful vegetable. I was wondering how you learned to photograph your food so well . . . any tips and pointers? Many thanks,

    • Oh my goodness, that is so sweet and kind of you to say, Sue. I’ve been admiring your photography, and I have so much to learn. I’m just trying new things as I go – and yesterday was actually my first time experimenting with depth of field. I will have to look up what a Pennsylvania Dutch salad is, but if it has poppyseed dressing, I think I will like it! Do you roast kohlrabi? This was my absolute first time trying it 🙂

      • Well thank you too! A penna. Dutch salad … No such thing technically but my mom is from that area of PA and they use lotsa poppy seed dressings!

  5. Great to know! I saw it several times at the supermarket, but I’ve never bought it. Now I know that at least it deserves a try! thanks of this recipe!

  6. Yes, you got me laughing! Your precious one must have love it. I’m not sure if I ever had kohlrabi. This salad is very delectable looking. Addition of apple and yogurt/honey dressing with sum it up for me. 😀

    • Ha! I’m glad I got you laughing. I’m still laughing, even though it’s completely silly, but I swear that kohlrabi had an alien face even before I put those eyes on him 🙂 I showed my little one, but she didn’t seem interested and I didn’t want to frighten her! Thanks for your comment; the dressing and apple were my favorite parts (the sweet ones, of course), but the whole salad had some nice crunch and felt healthy and fresh 🙂

  7. certainly made me smile!! Kohlrabi is a favourite – I just like slicing it and eating it raw or with a few drops of lemon juice.

  8. I’m going to try this tonight. I’ve had kohlrabi a couple times but never in this way. It sounds delicious and healthy. And yes, the photo definitely made me laugh. I’ll have to send you one of an eggplant we once had that also screamed for eyes, which we affixed and then photographed…

  9. BTW, is arugula a good substitute for mache?

    • hmmm – not sure, since it tends to be bitter. I would go for something sweeter if possible, or you could even leave out greens altogether. But it all depends on your taste. I was happy to have the sweeter notes in the salad – the apple, poppyseed dressing, even mint – to counterbalance the somewhat bitter taste of the kohlrabi. But I tend to like things on the sweet side, so maybe it could work for you. If you try it, let me know how it goes!

  10. Such a beautiful salad and so fresh! 🙂

  11. Pingback: コールラビとリンゴのミックスサラダ | レシピ.me

  12. I laughed out loud at the kohlrabi alien! 😀
    The salad looks like the perfect light meal too. Great photos!

  13. Pingback: Rhubarb & Strawberry Parfaits with Mascarpone-Yogurt and Shortbread Crumble | The Seasoned Traveler

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