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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


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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 6 tablespoons olive oil
  • 1/4 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, 1/2 teaspoon kosher salt, and 1/4 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