Parsnip Salad with Kohlrabi, Walnuts & Apple Vinaigrette
Crisp, delicately nutty, and surprisingly fresh: for this parsnip salad, parsnip and kohlrabi are shaved into paper-thin strips and coated in a fruity, tangy apple vinaigrette. Toasted walnuts add warmth and crunch, while parsley and tender kohlrabi leaves give the salad a green, herbaceous note.
The parsnip salad with kohlrabi shows root vegetables at their lighter best. Parsnips can be eaten raw and, when finely grated or shaved, are especially well suited to salads. The result is an easy winter salad recipe that works as a starter, side dish, or light lunch.
35 minutes
Total Time
10 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| 400 g | small to medium parsnips |
| 1 medium-sized | kohlrabi, about 450 g |
| 60 g | walnut kernels |
| ½ bunch | flat-leaf parsley |
| optional: a few tender kohlrabi leaves | |
| freshly ground black pepper | |
| FOR THE APPLE VINAIGRETTE: | |
| 1 small | tart apple, about 150 g |
| 1 small | shallot |
| 2 tbsp | apple cider vinegar |
| 1 tbsp | lemon juice |
| 1 tsp | Dijon mustard |
| 1 tsp | maple syrup |
| 4 tbsp | walnut oil, or mild rapeseed oil |
| 2 tbsp | cold water |
| salt | |
| freshly ground black pepper |
Instructions
Step 1 of 5: Prepare herbs and walnuts
Wash the parsley and pat it dry carefully. Set aside a few small leaves for plating, and roughly chop the rest. If the kohlrabi has tender inner leaves, wash and dry those as well. Set aside a few small leaves for garnish, and cut the rest into fine strips. Rub a pan with a little cooking oil, then toast the walnuts over medium heat for 3 to 4 minutes until fragrant. Turn them regularly, as they brown quickly. Remove from the pan, let cool completely, and chop roughly. Set aside about one quarter of the walnuts for plating. For a completely raw version, the walnuts can be used untoasted.
Step 2 of 5: Stir together the apple vinaigrette
Peel the shallot and dice it very finely. Wash the apple, cut it into quarters, and remove the core. Grate the apple quarters, skin and all, finely into a large bowl. Stir the shallot, apple cider vinegar, and lemon juice into the grated apple immediately. This will help keep its bright color. Add the mustard, maple syrup, and water. Season with salt and pepper and whisk in the walnut oil vigorously until a lightly thickened, fruity vinaigrette forms. Set aside about 1 tbsp for later serving.
Step 3 of 5: Finely slice the parsnips and kohlrabi
Peel the parsnips and trim off the ends. Halve larger ones lengthwise and cut out the core. Then use a mandoline to cut them into very thin slices or fine strips. If needed, cut long strips in half once so the salad is easier to eat later. Peel the kohlrabi. Be sure to generously remove any firm, fibrous spots, especially at the bottom end. Slice the kohlrabi into thin rounds as well, then cut into fine strips. Add the kohlrabi and parsnip directly to the bowl with the apple vinaigrette.
Step 4 of 5: Marinate the salad
Add the chopped parsley, the finely sliced kohlrabi leaves, and most of the walnuts to the vegetables. Mix everything carefully until the fine vegetable strips are evenly coated with the vinaigrette. Let the parsnip salad rest for about 10 minutes. During this time, the raw vegetables absorb the fruity acidity and become a little more tender, while still keeping their fresh crunch. Then toss again and season with salt, pepper, or a little extra lemon juice to taste.
Step 5 of 5: Plate and serve
Arrange the kohlrabi-parsnip salad loosely on plates or in a shallow serving bowl. Drizzle over the reserved apple vinaigrette. Finish with the remaining walnuts, the small parsley leaves, and the reserved kohlrabi leaves. Finally, grind a little black pepper fresh over the salad.
