Kohlrabi and Apple Slaw
Kohlrabi and apples make a delightful pairing in slaw because of their complementary textures and flavors. The crispness of kohlrabi mirrors the crunch of a fresh apple, creating a satisfying mouthfeel. Moreover, the mild, slightly peppery taste of kohlrabi provides a wonderful contrast to the sweet and tart flavor of apples. This combination results in a balanced and refreshing dish that is both flavorful and nutritious.
Ingredients
- 2 medium kohlrabi bulbs peeled and julienned
- 2 apples Granny Smith or Honeycrisp work well, cored and julienned
- 1 small shallot finely diced
- 1/4 cup olive oil
- 1/4 cup mayo
- 2 tablespoons white balsamic vinegar
- 1 1/2 tablespoon stone ground mustard
- 1 or 2 garlic cloves minced
- 3 tablespoons fresh herbs such as parsley, basil and/or dill, finely chopped
- Salt and pepper to taste
Instructions
STEP 1: PREPARE THE KOHLRABI AND APPLES
- Peel the kohlrabi bulbs and julienne.
- Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.
- Combine the cut kohlrabi and apples in a large mixing bowl.
STEP 2: MAKE THE DRESSING
- In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.
- Season with salt and pepper to taste.
STEP 3: COMBINE AND TOSS
- Pour the dressing over the kohlrabi and apple mixture.
- Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.
STEP 4: CHILL AND SERVE YOUR KOHLRABI AND APPLE SLAW
- Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
- Give it a final toss before serving and garnish with additional herbs, if desired.