Spiralized Kohlrabi, Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

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Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

If you follow me on Instagram, you may have noticed that I bought two bunches of kohlrabi at the farmer’s market over the weekend. To be honest, I’ve been stalking a bunch of farmer’s markets in the area, waiting for them to bust out the kohlrabi.

Kohlrabi’s in peak season during summer and early autumn. Kohlrabi tastes kind of like broccoli when it’s cook and like a radish when it’s not cooked (raw.) Since I love both broccoli and radishes (heck, I love all veggies – except for eggplant,) kohlrabi’s have been on my “to spiralize” list for a couple of months.

Luckily, my stalking paid off and I took home some big, bulbous kohlrabis this Saturday.

Now, what to do with them?

Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

Actually, they kind of look like alien vegetables- like they ought to be grown on Mars.

I posted a raw kohlrabi salad recipe last year and never used kohlrabi again. I apologize, because kohlrabi has the potential to be the new zucchini.

To review, it’s easy to spiralize – you just chop off the green tops, peel, load into a spiralizer and spiralize. Kohlrabis effortlessly spiralize and one large kohlrabi (about 365 grams) yields enough noodles for two, which is less than 100 calories and only about 20 carbohydrates – basically the equivalent to zucchinis (give or take a few cals/carbs.)

Easy to spiralize, low in calories and carbs and taste like broccoli when they’re cooked: what more do I need to do to convince you that they’re awesome?

Well, today I’m going to give you an easy, raw recipe for kohlrabi and then tomorrow, I’m going to give pointers on two other great ways to use kohlrabi: baked as fries and sauteed as noodles (right and left, respectively.)

Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

Now for today’s recipe: chives bring out the freshness in the radishes and the asparagus adds color and a velvety texture to this crunchy raw salad. The sunflower seeds look dainty and cute and add a rich saltiness that’s appropriately muted by the dressing.

Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

It’s an elegant dish to serve at a summer get together or to have as a starter salad to your dinner. Add some fresh grilled chicken or a flaky white fish on top and you even have a full meal. The dressing brings out the fresh flavors in the vegetables and won’t overpower any other flavors, if you decide to add a protein on top.

Red radishes aren’t very large, but luckily, they’re large in diameter and can be spiralized! They add a pop of color to the salad and add an extra subtle flavor.

Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

Did I mention spiralizing kohlrabi’s easy? Stay tuned tomorrow for more ideas!

How do you like to eat your kohlrabi?

Nutritional Information & Recipe

Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3


  • 1 large kohlrabi peeled
  • 2 large red cherry bomb radishes, peeled, Blade C, noodles trimmed
  • 3 large asparagus stalks shaved (with a peeler)
  • 1 tablespoon roasted and salted sunflower seeds
  • For the dressing:
  • 2 tablespoons apple cider vinegar
  • juice of half a large lemon
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped chives
  • 1 teaspoon honey


  • Combine all ingredients for the dressing into a bowl and whisk. Set aside.
  • Cut the kohlrabi halfway through, careful not to cut through the center. Spiralize the kohlrabi, using Blade B. Place noodles in a bowl with the radish noodles and shaved asparagus.
  • Pour dressing over the noodles and toss to combine thoroughly. If possible, let sit for 30 minutes – 1 hour (longer is better) for flavors to infuse the kohlrabi and radishes. If not, immediately transfer to a serving platter or bowl and top with sunflower seeds.

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Kim says:
"Stalking" haha vegetable puns! I've never tried kohlrabi before, but I'm going to be looking for it now! Intrigued.
I'm glad you caught the pun ;-)
june says:
Ali, I love your style of writing! You are great at putting words together and your post are not only appetizing but fun to read. The recipes are Great!!! Congrats on your One year anniversary!!! Well deserved to be where you are at now :-)
June - thank you so much, that made my day! Thank you so much for the kind words and I'm glad you are liking the blog :)
Ann says:
I've never seen a purple kohlrabi - so pretty! We're growing some kohlrabi in our veggie garden right now, along with 2 zucchini plants! It's going to be an inspiralized summer!
I love the sound of that!
jesusan says:
This salad sounds delicious. I have always eaten my kohlrabi raw, in salads, but haven't had them in years. I also have never seen purple ones. Don't think I can get my husband to eat radishes or sunflower seeds, but it would be easy to find subs (like pine nuts). Thanks for yet another great idea.
Michelle Y. says:
I recently tried Kohlrabi and I found it so hard to peel. This recipe looks so good, so I will probably try again :) PS-May I ask where you got your salad spoons? Love 'em!
Thank you! The spoons were a gift from my mom, at Crate & Barrel!
Holly says:
This looks delicious - I'm excited to try it out. I had a delicious Kohlrabi & Butternut squash (raw) salad at the Girl & The Goat and haven't seen anything else with Kohlrabi!
Thanks! That restaurant is AMAZING!
Nathalie C. says:
Beautiful salad. I love kohlrabi but I've never tried it cooked! Can't wait for tomorrow's recipes :)
B Ansel says:
Beautiful and delicious-looking salad. Can't wait for the upcoming kohlrabi recipes too! (BTW Ali, you're becoming quite the food photographer!)
Thank you, that's very kind Becky!
Chris says:
I've never tried kohlrabi. It looked so foreign; I had no idea what to do with it. Now I do. This is on my 'To Do' list! Thanks! Are the tops edible? It seems such a waste to just toss them out.
Yes, the tops are edible! You can chop them up and throw them in the dish!
Chris says:
Thanks! Kohlrabi on the grocery list, and menu plan!
Chris says:
So sad, it seems my tiny local store doesn't sell kohlrabi, but since I had all the rest of the ingredients in my cart I wondered what else I could use. I saw a jicama, and since I've never tried that either, decided to give it a try. Followed the recipe exactly except for the vegetable switch and LOVE IT! If I ever find kohlrabi, I'll try again, but I'm so glad I didn't just give up. The salad was delicious!
Mary Beth says:
This looks very good. I'd like to see more photos of the actual prep process, especially of whatever vegetable you're using loaded into the Spiralizer. For the kohlrabi when you say to cut it halfway through, do you mean pole-to-pole or around the equator? Sorry, I don't have a Spiralizer yet, but I'll be getting one before long and I'm saving all these recipes in the meantime! I do have a Vegetti, the "as seen on TV" handheld spiralizer, and it works pretty well on zucchini and squash, but not so much on harder vegs like kohlrabi, I think. Anyway -- keep 'em coming! And thanks for the nutritionals, because having that data lets me calculate Weight Watchers points!
Mary Beth - I am definitely working on these process shots. In the meantime, here's what I mean by cutting halfways: http://www.inspiralized.com/2014/01/10/half-moon-shaped-spiralized-veggies-zucchini-kale-apple-slaw/
Mary Beth says:
Got it! Thanks! I'm really happy about your success after just one year! Good for you!
Anonymous says:
Do you cook or blanch the asparagus? I have never eaten it raw before, seems like it would be a little tough?? Thx
You shave the asparagus, so it's thin and leaf-like!
halinaj30 says:
Pysznie się prezentuje, wspaniały pomysł na wykorzystanie kalarepy - pozdrawiam :-)
Linda Abbott says:
I haven't had Kohlrabi since I was a kid and I just loved them then. I don't know why I stopped eating them! Thanks for jolting me back into Kohlrabi land. Never saw a purple one. It's really beautiful. Thank you so much for your blog. I was always perfectly happy eating noodles, but I think I need to expand my horizons!!
M says:
This is a lovelt recipe! I'll try this soon :) As for your dislike for eggplant: try to bake them in thin slices to make eggplant chips! (great over marinara)

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