Bright, crisp, and full of flavor, this Crunchy Carrot, Cucumber & Radish Salad with Kohlrabi is a fresh twist on a classic veggie salad. Tossed in a zesty lime-garlic dressing, this salad is quick to prepare, perfect for lunch, dinner, or a light side, and a great way to enjoy raw, crunchy vegetables with a flavorful punch.
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I recently came across an article on Organic Facts about the many health benefits of radishes, and even their leaves! It talked about how nutrient-rich and cleansing they are, and I instantly felt inspired to create a fresh salad that uses the whole vegetable, leaves and all. This recipe brings those radishes (and their greens) together with carrots, cucumber, and crunchy kohlrabi.
Kohlrabi isn’t a very popular or well-known vegetable, but I’ve been using it more and more lately in my recipes (like my Kohlrabi Carpaccio and Kohlrabi Schnitzel). It’s just such a great, versatile vegetable!
Recipe Overview
⏱️ Ready in: 20 minutes (no cooking required)
👩🍳 Hands-on time: 20 minutes
🍽️ Servings: 4
🥗 Diet-Friendly: Vegetarian, Vegan (with vegan dressing), Gluten-Free
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Why You’ll Love This Recipe
- Crisp and refreshing: Kohlrabi, carrot, cucumber, and radish are all such fresh and crispy ingredients.
- Light and nourishing: The salad is packed with fiber, antioxidants, and vitamins.
- Naturally detoxifying: Radishes (and their leaves!) support digestion and detox pathways.
- Customizable dressing: Whether you prefer a lemony zest or the mild tang of apple cider vinegar, you can easily adjust the acid to your liking.
- Perfect for any meal: Serve it as a side dish, a light lunch, or a dinner salad alongside meat, fish/seafood, or vegetarian or vegan dishes.
Ingredients
- Carrots: The sweet and crisp base of the salad. Use a mandoline (like we do for this Pear and Fennel Salad) to julienne them easily.
- Cucumber: Like in this Olivier Salad, cucumbers add a refreshing, cooling crunch. English or Persian cucumbers work best because of their thin skin and fewer seeds.
- Kohlrabi: It's mild, slightly peppery with a juicy crunch! Peel the tough outer layer before slicing or julienning.
- Radishes (with leaves): They bring both flavor and health benefits! Radish leaves are rich in antioxidants and add a gentle bitterness that balances the salad.
- The Garlic-Citrus Dressing: We'll be using extra-virgin olive oil, some lime juice, a little bit of garlic, and some salt and ground black pepper.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Kohlrabi: Try shredded cabbage or thinly sliced fennel, like we use in this Pear and Fennel Salad, for a similar crisp texture.
- Add herbs: Add dill, cilantro, parsley, mint, or basil (like in this Easy 5-Ingredient Burrata Cheese Appetizer). These all work well with this salad’s bright flavors.
- Add nuts or seeds: Toasted sunflower seeds, pumpkin seeds, or chopped almonds give extra crunch and nutrition.
- Make it creamy: Whisk a spoonful of Greek yogurt or tahini into the dressing for a richer, creamier version.
- Asian-inspired dressing: For an Asian-inspired twist, add a splash of rice vinegar, sesame oil, and a sprinkle of toasted sesame seeds.
Step-by-Step Instructions
STEP 1: Prepare the veggies
Julienne kohlrabi, carrot, cucumber, and radishes. Roughly chop radish leaves.
STEP 2: Combine
In a small bowl, whisk together olive oil, lime juice, grated garlic, salt, and pepper.
STEP 3: Assemble
Combine all vegetables in a large bowl. Pour dressing over and toss gently until everything is evenly coated.
STEP 4: Taste and adjust
Add more acid or salt if needed. Optionally top with toasted sesame seeds, pumpkin seeds, or crushed nuts for texture.
Top Tips
- If you're prepping ahead, store the sliced veggies in cold water for up to a few hours, then drain and pat dry before tossing with the dressing.
- Dress just before serving: The acid in the dressing will slightly soften the vegetables over time. For maximum crunch, combine the dressing and the salad just before eating.
- Add more lemon juice or vinegar for extra tang, or a drizzle of maple syrup if you prefer a touch of sweetness.
Frequently Asked Questions
Kohlrabi goes well with many fresh herbs. Dill, parsley, and cilantro add brightness. Mint adds a cool, fresh flavor. You can also try basil for a hint of sweetness or chives for a mild onion taste.
Kohlrabi tastes like a cross between a broccoli stem and a mild radish. It's crunchy, slightly sweet, and refreshing. It adds texture and a subtle bite to fresh salads.
If you don’t have a mandoline, you can easily julienne vegetables using a sharp chef’s knife. Slice the veggies thinly into even planks, stack a few pieces, and then cut them into thin matchsticks. You can also use a julienne peeler. It’s inexpensive, easy to handle, and great for carrots and kohlrabi.
Serving suggestions
This crunchy kohlrabi, carrot, cucumber, and radish salad pairs nicely with a variety of dishes. Serve it as:
- A fresh side to fish, shrimp, or chicken. It's great with these Baked Chicken Boats with Cheesy Broccoli Mushroom Filling or this Creamy Seafood Chowder Casserole.
- A starter before serving heavier mains like pasta (try this One-Pot Vegetable Pasta Salad with Ribbon-Style Veggies), curry (try this Slow Cooker Turkey Curry), or roasted vegetables, such as these 2-Ingredient Crispy Air Fryer Bacon Potatoes or Air Fryer Roasted Vegetables with Sweet Potatoes & Shallots.
- A light lunch, topped with chickpeas, tofu, or feta for extra protein.
- A base for a grain bowl, paired with quinoa (like this Salmon and Quinoa Salad), lentils, or brown rice for a wholesome meal.
Other delicious salad recipes
If you tried this Crunchy Carrot, Cucumber & Radish Salad with Kohlrabi recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Crunchy Carrot, Cucumber & Radish Salad with Kohlrabi
Ingredients
For the salad:
- 1 medium kohlrabi peeled and julienned
- 2 carrots peeled and julienned
- 1 small cucumber thinly sliced or julienned
- 4-5 radishes
- 6-7 radish leaves washed well, dried, chopped
For the Garlic–Citrus Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lime juice from fresh lime
- 1 clove garlic finely grated or crushed
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Julienne or thinly slice kohlrabi, carrot, cucumber, and radishes. Roughly chop radish leaves.1 medium kohlrabi, 2 carrots, 1 small cucumber, 4-5 radishes, 6-7 radish leaves
- In a small bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.2 tablespoons extra-virgin olive oil, 2 teaspoons lime juice, 1 clove garlic, ¾ teaspoon salt, ¼ teaspoon ground black pepper
- Combine all vegetables in a large bowl. Pour dressing over and toss gently until everything is evenly coated.
- Taste and adjust the seasoning. Add more lime juice or salt if needed.
Notes
- If you're prepping ahead, store the sliced veggies in cold water for up to a few hours, then drain and pat dry before tossing with the dressing.
- Dress just before serving: The acid in the dressing will slightly soften the vegetables over time. For maximum crunch, combine the dressing and the salad just before eating.
- Add more lemon juice or vinegar for extra tang, or a drizzle of maple syrup if you prefer a touch of sweetness.
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