Kohlrabi with Grapes, Walnuts and Grainy Mustard

This version of the classic American Waldorf Salad created at the famed Waldorf Hotel in New York combines the sweet, earthy flavors of kohlrabi with crunchy grapes and walnuts in a creamy dressing. The original salad uses celery root but we think kohlrabi is a lighter, more refreshing alternative. Try it with apples instead of grapes and mayonnaise instead of whipped cream like the original. Serves 4.


1/4 cup heavy cream
zest and juice from 1 lemon
1 tablespoon coarse-grained mustard
1/4 teaspoon sugar
salt and freshly ground black pepper to taste
1 bunch kohlrabi (about 1 pound)
1 small bunch red grapes, halved
1/4 cup toasted coarsely chopped fresh parsley leaves

  1. In a mixing bowl, whisk the cream until it has thickened slightly. Whisk in the lemon zest and juice, mustard, sugar, salt and pepper. Refrigerate (up to 1 day) until ready to serve.
  2. Peel and cut the kohlrabi bulbs into julienne strips (matchsticks). Discard the stems and reserve the leaves for another use.
  3. Stir the juliebbed kohlrabi into the cream mixture and transfer to a serving bowl. Garnish with grapes and sprinkle with walnuts and parsley.

To toast the walnuts: preheat the oven to 350°F. Spread the nuts in a single layer on a small baking sheet. Toast the nuts in the oven for 5 or 6 minutes or until they are fragrant.

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