Crunchy Beet and Kohlrabi Salad: The Salad That’ll Change Your Life

Ever made a salad that makes you feel like you just won the culinary lottery? Like, wowza! This one’s it for me. So fresh, so crunchy, and super bright in flavor. Seriously, if you’ve been eating sad salads, let’s fix that today!

Okay, so picture this: you’re in the grocery store, and you see this weird-looking green vegetable. What is it? Kohlrabi! It looks like a root vegetable had a funky baby with a cabbage. You totally wanna grab it, but you’re not sure what to do with it, right? Spoiler alert: this salad is the answer! Trust me, you’ll be amazed at how it crunches like crazy. And those beets? They add this gorgeous color that’s just — ugh, delicious!

Okay, Let’s Talk Ingredients

Alright, so here’s what you’re gonna need:

– 1 large kohlrabi (peel that bad boy and shred it)
– 2 medium raw beets (same deal – peel and shred)
– 1 large apple (I had a Fiji, but Pink Lady is your BFF here)
– 2 tablespoons parsley (chop it up like you mean it)
– 2 green onions (chop, chop!)
– 1 orange (for juicing — and zesting, don’t be lazy)
– Another orange (you heard me, juice it again)
– 1 lime (yup, juice this one too — you’re gonna love the zing)
– 1 tablespoon olive oil (extra virgin, please!)
– Salt and pepper (to taste, because who doesn’t love flavor?)
– 1/4 cup toasted sunflower seeds (crunchy goodness!)
– Feta cheese (or skip it if you wanna keep it vegan)

That’s it! Simple, right? You could totally make this with just the beets and kohlrabi if you’re in a pinch, but the apple and citrus? Chef’s kiss!

So Here’s Why I Make This Constantly

Okay, here’s the real story: last summer, I was at this outdoor picnic, and someone brought this salad. I was like, “What is this magic?” I had never thought to mix beets and kohlrabi before! I was leaning over the bowl like a seagull at the beach, you know? I kept going back for more. It became my obsession, and I’ve been making it like every week since then.

Plus, it’s just so colorful! It makes me feel like I’m winning at adulting, and it’s a total vibe in my fridge. It’s like the salad shines back at you every time you open the door. You can totally feel fancy even if you’re just sitting in your PJs.

The One Trick That Changes Everything

Here’s the trick: when you’re juicing that orange and lime, really get in there. I mean, like, squeeze with all your might! The zest is what takes it from “meh” to “OH WOW!” The citrus gives it a bright pop that wakes up all those flavors. Don’t skimp on this part!

Don’t Mess This Up (My Top Tips)

1. Don’t skip the peeling — seriously, you don’t want that bitter skin ruining your salad.
2. Shred evenly! — you want it all to mix nicely. If you get big chunks, it’ll be super awkward to eat.
3. Taste as you go — if you think it needs more salt, do it! You’re the chef here.

I once added way too much lime juice and it was like sipping on a very sad margarita. You definitely don’t want that!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you make a big batch (which you totally should), keep it in an airtight container in the fridge. But here’s the catch — it tastes best fresh, like, within 2 days max. After that, it kinda loses its crunch. So, you might wanna whip this up when you know you’ll have friends over or just wanna treat yourself!

If You Liked This, You’ll Probably Like These Too

– Rainbow Veggie Tacos — trust me, these will blow your mind!
– Crispy Chickpea Salad — crunchy, protein-packed goodness.
– Avocado and Mango Rice Bowl — sweet, creamy, and so dang filling!

So, what’s your go-to salad? Or do you have a weird veggie you love but don’t know how to use? I need to know! Let’s swap ideas! 🥗✨