Health Benefits

This kohlrabi apple salad combines fiber-rich vegetables with antioxidant-rich spices and healthy fats. Kohlrabi and apple provide both soluble and insoluble fiber that support digestion and help create a steady, satisfying structure.

Fresh turmeric adds plant compounds such as curcumin, which are studied for their antioxidant properties. Because these compounds are fat-soluble, pairing turmeric with olive oil helps improve their absorption, allowing the body to make better use of them.

Plant count: 7 🌱

Close-up of freshly harvested turmeric roots, showcasing their earthy texture.

Overhead view of kohlrabi apple salad with thin slices of fresh turmeric and a whole turmeric root beside the bowl.

A Closer Look at Key Ingredients

Fresh Tumeric

Contains curcumin, a compound linked to antioxidant activity
Supports the body’s natural inflammatory balance
May support cellular protection and overall resilience

Kohlrabi

Provides fiber that supports digestion
Contains vitamin C for immune support
Contributes to hydration and digestive regularity

Apple

Provides fiber that supports digestive balance
Contains vitamin C and plant compounds
Helps support a steadier blood sugar response

Olive Oil

Rich in monounsaturated fats that support heart health
Helps improve absorption of fat-soluble nutrients
Provides fats that help keep the meal more satisfying

Apple Vinegar

Contains acetic acid linked to blood sugar regulation
May support digestion and gut environment
Can help moderate the body’s response to carbohydrate-rich meals

Pepper

Contains piperine, a compound linked to improved nutrient absorption
May support digestion by stimulating digestive enzymes
Can enhance the bioavailability of compounds like curcumin

Spices like turmeric connect modern kitchens with ancient food traditions.
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Pro Tips

Slice the turmeric root very thinly. This spreads the flavor evenly through the salad and prevents the spice from becoming overpowering.
Fresh turmeric stains easily, so rinsing your hands quickly after cutting or using gloves can help avoid yellow stains.
Let the salad sit for about 10 minutes before serving. This allows the dressing to distribute evenly while keeping the vegetables crisp.
To increase variety, add parsley, grated carrot or a small handful of seeds without changing the core flavour.
And when you sit down, notice the contrast — crisp kohlrabi, sweet apple and the gentle warmth of turmeric. That’s what makes simple salads more satisfying.

Did You Know?

Fresh turmeric contains curcumin, a plant compound that has been widely studied for its role in antioxidant and inflammatory processes. Because curcumin is fat-soluble, it is better absorbed when eaten with fats such as olive oil. Black pepper can help further, because it contains piperine, a compound known to enhance curcumin absorption. That’s one reason simple combinations like this salad can make such good nutritional sense.

Side view of a bowl of kohlrabi apple salad with fresh turmeric slices and a turmeric root placed next to the salad.

Crunchy Kohlrabi & Apple Salad with Fresh Turmeric

This kohlrabi apple salad highlights ingredients that work well together nutritionally. Kohlrabi and apple provide fiber supporting digestion, while fresh turmeric contributes curcumin and other antioxidant plant compounds. Olive oil helps improve the absorption of these compounds, creating a simple salad that supports steady energy and plant diversity.

Prep Time 10

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Ingredients

Salad

1 kohlrabi
1 apple
1 fresh turmeric root adjust amount to taste

Dressing

3 tbsp olive oil
1 tbsp lemon juice
1 tsp apple vinegar
Salt and pepper to taste

Instructions

Peel the kohlrabi and cut it into thin slices or small rectangles. Slice the apple into bite-sized pieces about the same size as the kohlrabi, or slightly smaller for balance. Peel the fresh turmeric root and slice it very thinly or finely chop it. Place everything together in a bowl.
In a small bowl whisk olive oil, lemon juice, apple vinegar, salt and pepper. Pour the dressing over the salad and mix gently so everything is evenly coated.
Let the salad rest for about 10 minutes before serving so the flavors combine while the vegetables remain crisp and fresh.

Notes

Plant-Based Protein Boost: Add a handful of chickpeas, white beans, or toasted pumpkin seeds to gently increase plant protein and make the salad more satisfying.

Make It a Complete Meal: Serve the salad with cooked quinoa, lentils, or grilled tofu to turn the dish into a more balanced and sustaining meal.

Course: Salad, Side

Recipe Type: light meal, quick, vegan