Kohlrabi apple slaw
Servings: 4 servings
Ingredients
- 1 medium kohlrabi
- 1 medium sweet apple
- 2 teaspoons finely chopped mint leaves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon apple cider vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon honey
- salt and pepper to taste
Instructions
- Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, finely chopped mint, and honey into a small bowl, whisk until combined, season with salt and pepper.
- Peel the kohlrabi and cut into thin slices. Stack the slices and cut them into thin matchsticks.
- Cut the apple into quarters, cut out the core, cut each quarter into slices and then into matchsticks.
- Add the kohlrabi and apple into a large bowl, pour the sauce over. Toss all the ingredients until evenly coated.
- Season the slaw with more salt and pepper if necessary, adjust the seasonings if necessary - if the salad is not sour enough add more apple cider vinegar and if it's too sour add some more honey.
- Enjoy!
Notes
- Best for this slaw are sweet and crunchy apples such as Gala or Honeycrisp. I didn't peel the apple but you can peel it if you don't like apple peel.
- This kohlrabi apple slaw tastes great the next day but the apple loses its color. Store it in a closed container in the fridge for up to 24 hours. Without the apple, it would be good probably even longer.
- Please make sure to adjust the seasonings before serving your slaw. Kohlrabi and apples come in different sizes so if you use large your salad can be underseasoned.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 81kcal