Kohlrabi and apple salad with roasted hazelnuts, mint and Parmesan

Even if it feels like spring is slowly coming, it's January somehow. So we are in the middle of winter. And just as I long for spring vegetables such as wild garlic and asparagus and can not wait to see it until 18, 19 and 20 o'clock bright, many others are sure. Time and again I hear from people who just do not know what to cook because the choice of vegetables and fruits is so limited. Well, I also do not buy asparagus from Peru or strawberries from Morocco in winter. But there are so many delicious options in winter to cook healthy and fresh. Like this yummy kohlrabi and apple salad !

The same goes for salads - maybe we're not eating cucumber-strawberry salad or watermelon with feta, but there are so many nice possibilities. One of my favorite salads is a simple chicory and orange salad: the chicory is cut into strips, the fillet is orange and both are dressed only with a little salt, pepper, olive oil and white wine vinegar. Finished! And you have the wonderful winter aromas in salad form on the plate.

Other vegetables are still readily available in winter, without being driven halfway around the world. Kohlrabi is actually in high season in summer, but is still easily available in winter. And so when I leaf through an American food magazine (unfortunately I do not remember which one) I'm stuck with this kohlrabi and apple salad, which is doing well on the plate for the kohlrabi season.

It's getting raw processed and cut very thin. As a sweet contrast, an apple is just as fine planed with mixed. The final whistle is then roasted hazelnuts, mint leaves and sliced ​​Parmesan. I think the combination is incredibly delicious and could well imagine the very young fine kohlrabi leaves in the spring and summer instead of the mint. Have fun with the kohlrabi and apple salad!

Kohlrabi & Apple Salad with Roasted Hazelnut, Mint & Parmesan

Portions: 2-4

crispy kohlrabi salad with apples, roasted hazelnut kernels, fresh mint and parmesan shavings


  • 50 g whole hazelnut kernels
  • 1 large he or 2 small kohlrabi
  • 1 medium sweet apple
  • 2 tablespoons extra virgin olive oil
  • 1 pinch of freshly grated peel of untreated lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon of white wine vinegar span>
  • approx.Put the hazelnuts on a baking sheet and toast for about 10-12 minutes until they smell. Then remove from the oven, put on a clean dishcloth and rub between your hands to loosen the shells. Put the peeled hazelnuts aside and allow to cool.

Peel the kohlrabi and apple, remove the core from the apple. Cut both on a mandolin or with the help of a sparse peeler into fine strips. Put apple and kohlrabi strips together with olive oil, lemon zest, lemon juice and white wine vinegar in a large bowl and mix gently. Season with salt and pepper. Add mint leaves and hazelnuts and mix carefully again.


Spread the salad on a plate, drizzle with the remaining liquid from the bowl and sprinkle with the cheese and mint leaves.