Apple Salad with Hakurei Turnips, Walnuts & Yogurt Sauce

Crisp, Creamy, and Perfectly Tart

This simple apple salad is fresh, creamy, and full of texture. Sweet apples and crunchy kohlrabi (or tender hakurei turnips) are tossed in a tangy yogurt dressing with white wine vinegar and thyme for a bright, modern twist on slaw. It’s an easy side dish that pairs beautifully with roast chicken, pork, or just about anything off the grill.

Ingredients (serves 4–6)

Produce
3 cups | 680 g | apples, large diced
1½ cups | 340 g | hakurei turnip or kohlrabi, large diced
4 sprigs | — | fresh thyme, leaves picked

Dressing
½ cup | 120 g | plain yogurt
2 tablespoons | 30 g | white wine vinegar (plus more to taste)
Salt | to taste

Instructions

Large dice the apples and place in a mixing bowl.

If using kohlrabi, peel and dice to match the apples. If using hakurei turnips, no need to peel—just dice and add to the bowl.

Strip the thyme leaves from the stems and add to the bowl.

In a separate small bowl, whisk together the yogurt, vinegar, and a pinch of salt. Pour over the apple mixture and toss to coat.

Taste and adjust seasoning with more salt or vinegar if desired.

Serve chilled or at room temperature.

Storage

Best served the day it's made, but can be stored in the fridge for up to 2 days. The apples may soften slightly but will still be flavorful.