Raw Kohlrabi and Walnut Salad with Lemon and Dill

General Xerophagy Published June 13, 2026

Kohlrabi eaten raw is a revelation — crisp and juicy like a cross between an apple and a radish, with none of the sulfur of cooked cabbage. Cut into fine matchsticks and dressed with nothing but lemon, salt, and a generous handful of crushed walnuts, it makes a cooling, substantial strict-day salad. The walnuts do the real work here, turning a plate of raw vegetable into something that genuinely fills you.

As written this is a xerophagy dish — no oil, no cooking, the lemon and salt drawing the juices out of the kohlrabi until it almost dresses itself. On oil days, a spoon of olive oil rounds it out; on fish days, fold through a little flaked smoked mackerel for a heartier plate.

FASTING LEVEL: Xerophagy (raw, no oil)
SERVINGS: 4
TIME: 20 minutes, plus 15 minutes resting

INGREDIENTS

- 3 medium kohlrabi (about 700g), peeled
- 2/3 cup (80g) walnuts, roughly crushed
- 1 small clove garlic, finely grated
- Juice of 1 1/2 lemons
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt, or to taste
- Freshly ground black pepper

METHOD

1. Peel the kohlrabi thoroughly — the outer layer is fibrous and tough. Cut into thin matchsticks (or coarsely grate if you prefer a softer slaw).

2. Place the kohlrabi in a bowl, add the salt and lemon juice, and toss well. Let it sit for 15 minutes; the salt and acid will soften the kohlrabi slightly and pull out its juices.

3. Stir in the grated garlic, dill, and parsley.

4. Just before serving, fold through most of the crushed walnuts, reserving a small handful. Taste and adjust salt and lemon.

5. Pile onto a platter, scatter the reserved walnuts over the top, and finish with black pepper.

NOTES

- No kohlrabi? Raw turnip, daikon, or a firm green cabbage core all work the same way.
- For oil days, whisk 2 tablespoons of good olive oil into the lemon juice before dressing.
- For fish days, fold through 100g of flaked smoked mackerel or a few oil-packed sardines.
- The salad holds for a day in the fridge but add the walnuts fresh so they stay crunchy.