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This refreshing kohlrabi salad features raw kohlrabi, beets, and pink grapefruit, tossed with a tangy grapefruit vinaigrette.

Kale and beet salad
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Got a bulb of kohlrabi and not sure what to do with it? Try this Kohlrabi Salad! This unique vegetable is at its best when its raw, and wow is it perfect in this green salad. Cut it into matchsticks alongside raw beet and carrots, then top it all with a tangy sweet grapefruit vinaigrette. The flavor is beyond refreshing, and it’s a fun way to use this interesting veggie. More with kohlrabi? Try these Fun Kohlrabi Recipes.

How to make kohlrabi salad: some notes

This refreshing salad brings a rainbow of flavors to life. Who knew raw beets, kohlrabi (our new favorite winter vegetable!), carrots, and kale, tossed with a tangy and sweet grapefruit vinaigrette, could taste so good? Top with pepitas for some salt and crunch and grapefruit slices for sweetness. The beets add just the right raw crunch without being overpowering. Here are a few things to note:

  • Peel off the tough kohlrabi skin, then cut into thin matchsticks. Take a bite when slicing: it has a deliciously refreshing burst!
  • Take care when peeling the beet. If you’ve worked with raw beets, you’ll know beet juice can stain. Peel it into the sink and then wash your hands right away.
  • Any mix of greens works. We’ve listed a mix of Bibb lettuce and kale below, but you can use any type of mixed greens you have. Approximate roughly 2 cups of greens per serving.

Use grapefruit in the salad and vinaigrette

The only tricky part about this kohlrabi salad recipe? How to peel a grapefruit! You’ll use the citrus in two places: in the salad itself, and to make a tangy vinaigrette.

More salad recipes

Outside of this kohlrabi salad, here are a few more of our favorite salad recipes:

This recipe is…

This beet salad recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Kohlrabi Salad with Grapefruit Vinaigrette

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  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
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This refreshing kohlrabi salad features raw kohlrabi, beets, and pink grapefruit, tossed with a tangy grapefruit vinaigrette.


  • 1 bunch baby kale or Tuscan kale
  • 1 head Bibb lettuce
  • 1 kohlrabi
  • 1 beet
  • 2 carrots
  • 1 grapefruit
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 6 tablespoons olive oil
  • ¼ cup pepitas (or chopped nuts)


  1. Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces.
  2. Peel the kohlrabi, beet, and carrots and chop them into matchsticks (julienne); take care when peeling the beet as the color can stain. Remove the sections from one half of the grapefruit and peel them.
  3. In a medium bowl, whisk together 2 tablespoons grapefruit juice from the other half of the grapefruit, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Gradually whisk in the olive oil one tablespoon at a time until a creamy emulsion forms. Taste and add additional grapefruit juice as desired.
  4. To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and pepitas.
  • Category: Salad
  • Method: Raw
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Christina M Wrigley says:

    Thank you!!! I just got back from the farmers market with baby beets, kholrabi, kale, zucchini, kirby cucumbers and a whole lot of other delicious wonderfulness. So looking forward to lunch!

  2. Pamela Parsons says:

    Love this salad! Beautiful presentation and delicious! I used my spiralizer for the beet, kohlrabi and carrot. Very fresh and dinner guests loved it! Can’t wait to serve it to other friends! Thank you for this recipe!

  3. Annie says:

    It just so happens I have an obnoxiously large bag of grapefruit sitting on my kitchen table. This recipe is totally happening.

    1. Sonja says:

      Perfect! Let us know if you try it out :)

  4. sarah says:

    This looks lovely. I have a grapefruit-honey dressing I make, and I love the sweet-tartness of it. I’ll have to try yours out this week. And, I love beets! What great flavors.

    1. Sonja says:

      Oh, fun! It sounds like a very similar dressing — we loooved this one. What is different in your recipe?

  5. Laura says:

    Gorgeous salad! Nice inspiration for winter fare. And I’ve had similar “A ha!” kind of moments with healthy/seasonal eating. Once you get used to the good stuff, it’s so hard to enjoy anything else with the same enthusiasm.

    1. Sonja says:

      Thanks, Laura! Yes, we’re hooked on the good stuff — and it does make everything seem to pale in comparison :)

  6. Melanie says:

    I’ve been indulging in a bit too much sugar lately, so I’m thankful for this delicious healthy recipe!

  7. Bevin says:

    Definitely agree with your point about whole, healthy foods being delicious! I found once I started in on them there’s just no time for processed junk because there are so many good-for-you foods to explore.


    1. Sonja says:

      I couldn’t agree more, Bevin! Once you start with whole foods, it’s hard to go back :)

  8. Sarah says:

    There’s nothing like a bowl full of fresh, vibrant flavors and textures to wake up your taste buds! This looks and sounds delicious.