Light Spring Kohlrabi and Cabbage Salad with Kefir Dressing
This crisp and refreshing salad combines tender kohlrabi and young spring cabbage with protein-rich chicken and a creamy, probiotic kefir dressing. It's a light yet satisfying meal packed with fibre and gut-friendly bacteria.
- kohlrabi, peeled 400g
- young spring cabbage 300g
- new potatoes 300g
- chicken breast 300g
- plain kefir 200ml
- small bunch of fresh dill 1
- stalks of green onions 4
- lemon juice 1 tbsp
- olive oil 1 tsp
- salt, or to taste 1/2 tsp
- freshly ground black pepper 1/4 tsp
- 1
Start by cooking the new potatoes. Place them in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork. Drain and set aside to cool.
- 2
While the potatoes are cooking, prepare the chicken. Pat the chicken breast dry and season with salt and pepper. Heat 1 tsp of olive oil in a frying pan over medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. Let it rest for 10 minutes before dicing.
- 3
Prepare the vegetables. Using a mandoline or a sharp knife, shred the peeled kohlrabi and the young spring cabbage into fine strips. Place them in a large bowl, sprinkle with 1/2 tsp salt, and toss to combine. Let it sit for about 10 minutes.
- 4
Finely chop the fresh dill and slice the green onions. Once the potatoes have cooled slightly, cut them into bite-sized cubes.
- 5
Make the kefir dressing. In a small bowl, whisk together the plain kefir, lemon juice, chopped dill, and sliced green onions. Season with a pinch of black pepper.
- 6
Squeeze any excess water from the salted kohlrabi and cabbage mixture. The trick I learnt the hard way is that this step is crucial for a crisp, not soggy, salad.
- 7
Add the cooled, cubed potatoes and diced chicken to the bowl with the kohlrabi and cabbage. Pour over the kefir dressing and gently toss everything together until well combined. Taste and adjust seasoning if needed.
- 8
Serve immediately for the best crunch, or let it sit for 15 minutes for the flavours to meld.
There’s a specific sound that means spring has truly arrived in Ukraine: the sharp, satisfying crunch of the first young kohlrabi of the season. My mum would bring it from the market, its pale green skin still vibrant, and we’d often eat it raw, just sliced with a pinch of salt. It has a delicate, sweet flavour, somewhere between a cabbage heart and a mild turnip, and it’s the star of this salad. This recipe is my way of capturing those first warm days after a long winter, when all you want is something fresh, light, and full of life.
This isn’t just another boring salad. It’s a proper meal, built on the foundations of simple, seasonal Slavic cooking. We use tender spring cabbage, which is so much softer than its winter counterpart, and new potatoes that add a lovely, creamy texture. The chicken makes it substantial enough for lunch, keeping you full without feeling heavy. It’s the kind of food I grew up with—unfussy, honest, and deeply connected to the seasons.
The real heart of this dish, for me, is the kefir dressing. Instead of a heavy mayonnaise, we use tangy, probiotic-rich kefir, which is something we always had in the fridge. It provides a creamy coating and a slight fizz that brightens everything up, all while being fantastic for your gut health. Mixed with a mountain of fresh dill and sharp green onions, the smell alone is enough to transport me back to my family’s kitchen.
Serving and Variations
I usually eat this exactly as it is for a complete and balanced lunch. It has everything you need: protein, complex carbs, and plenty of fresh vegetables. If you want to make it for a larger gathering or a barbecue, it works beautifully as a side dish next to grilled meats or fish.
You can easily adapt this salad to what you have. For a vegetarian version, I swap the chicken for four hard-boiled eggs or a can of drained cannellini beans. If you can’t find kohlrabi, finely sliced celery or even crisp daikon radish would work well. And if you’re a fan of extra crunch, a handful of toasted sunflower or pumpkin seeds scattered on top right before serving is a fantastic addition.
Storing Leftovers
This salad is definitely at its best the day it’s made, when the cabbage and kohlrabi are at their crunchiest. If you do have leftovers, they can be stored in an airtight container in the fridge for up to two days. The vegetables will soften a bit, but the flavours will have even more time to mingle and it will still be delicious—just a little different. I don’t recommend freezing it.
Frequently asked questions
What can replace kohlrabi?
Peeled broccoli stem, young turnip, or extra radishes — anything crisp and mildly sweet.
Can I make it vegetarian?
Skip the chicken and add white beans or halved boiled eggs to keep the protein up.
How long does it keep dressed?
Best within 24 hours — the kefir dressing slowly softens the cabbage after that.
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