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Recipe Erin Alderson of Naturally Ella
Photo Courtesy: Erin Alderson

Celery Kohlrabi Salad

This month’s Vegetable of the Month is celery! To celebrate, you can cook up this crunchy and refreshing Celery Kohlrabi Salad. 

Yield: 4 side servings



4 stalks celery (2 cups sliced)

½ pound Kohlrabi (about 2 cups sliced)

2 scallions

3 tablespoons minced parsley


2 tablespoons olive oil

3 tablespoons raw sunflower seeds

1 tablespoon lemon juice

2 teaspoons honey

Pinch of salt


Instructions for Kids

Rinse the vegetables. Tear the parsley (instead of mincing). Measure the ingredients for the dressing.  

Instructions for Adults

Trim and peel the kohlrabi and cut into ⅛” thick matchsticks. Trim the celery and scallions, then slice each stalk/scallion into 1/4” thick slices. Place all in a bowl along with the celery then make the dressing. 

Heat a small skillet over medium-low heat.

Instructions for Kids

Add the sunflower seeds and cook until the seeds are golden, 1 to 2 minutes.

Instructions for Adults 

Remove the pan from heat.

Instructions for Kids 

Drizzle the dressing over the salad and toss until well combined.  


Notes: If you cannot find kohlrabi or do not want to mess with peeling, use thinly sliced green cabbage in its place.


Hello! We hope you made and enjoyed this recipe provided by Naturally Ella! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Celery Kohlrabi Salad on Food Literacy Center’s website. Thank you!

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